Eunice Power's whiskey-soaked chocolate and sultana cakes: Today

Ingredients

• 75g Sultanas soaked in 30mls of whiskey- preferably overnight
• 125g Butter
• 200g Dark Chocolate drops
• 250g Caster sugar
• 4 eggs beaten
• 1 ½ tablespoon of flour – about 12g of flour

For the ganache

• 125ml Cream
• 125 dark chocolate drops

Method

1. Line a 12-hole muffin tin with paper muffin cups.
2. Preheat the oven to 180C
3. Melt the butter and chocolate together in a saucepan over a low heat. Stir in the sugar and sultanas, beat in the eggs then sift over and fold in the flour.
4. Bake until the cakes are risen but still a little soft in the centre – about 15-20 minutes.
5. Transfer to a wire rack and allow to cook for 15 minutes or so before turning out.
6. To make the ganache heat the cream in a saucepan until just below simmering, remove from the heat and stir in the chocolate until melted, leave to cool until slightly thickened, about 30 minutes.
7. Spoon a pool of chocolate ganache into the sunken centre of the little cakes, drizzle the rest of the ganache around the cakes and dust with icing sugar.