Preparation:
Crush the crackers and set them aside. Melt the chocolate with the butter in a double boiler. Cream the eggs and sugar in a bowl until they are pale and thickened, then fold in the chocolate. Add 3/4 of the cherries and walnuts to the chocolate mixture, saving remaining cherries and walnuts for decoration. Fold in all but one Tbsp. of the whiskey. Oil a 9-inch baking dish, line with the crushed crackers, then scrape all of chocolate mixture into the pan. Decorate the top with the remaining cherries and walnuts and refrigerate the cake overnight. Remove from refrigerator about 10 minutes before serving. Add the whiskey to the cream and pipe around the top of the cake. Serve. |
