Whisky cake with chestnut and chocolate ganache
INGREDIENTS
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For the cake:
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300g butter
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225g sugar
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6 eggs, beaten
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3 tablespoons whisky
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zest of 1 orange
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300g self-raising flour
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For the syrup:
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50g sugar
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50ml water
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35ml whisky
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For the ganache:
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250ml double cream
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2 tbsp sugar
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250g dark chocolate, cut into very small pieces
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250g unsweetened chestnut purée
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Just A Pinch Sweepstakes