1. Butter and line a 22 cm spring form round cake tin.
2. Marinate the raisins in the whiskey for about 1 hour.
3. Combine the chocolate and the butter in the top of a double saucepan and stir over simmering water until it is melted and combined.
4. Remove from the heat and stir in the warm water.
5. Beat the eggs yolks and sugar until thick and creamy, and then add to chocolate mixture.
6. Fold in the flour and almonds, and stir in the raisin and whiskey mixture.
7. In a separate bowl whisk the egg whites until soft peaks form and then gently fold into mixture.
8. Bake at 180C for approximately 50- 60 minutes.Let cake cool for an hour before removal.

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