Bittersweet Chocolate Irish Whiskey Cake

Recipe by Manami
READY IN: 1hr 10mins
SERVES: 8-10




  • Position rack in center of oven and preheat to 350°F
  • Butter and flour 8-inch-diameter springform pan.
  • Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
  • Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
  • Place bowl over saucepan of simmering water; stir until mixture is smooth.
  • Remove bowl from over water.
  • Finely grind almonds with 2 tablespoons flour in processor.
  • Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
  • Beat in egg yolks 1 at a time, then sea salt.
  • Fold in chocolate mixture, then ground almond mixture.
  • Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
  • Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
  • Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
  • Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes.
  • Cool in pan on rack 30 minutes.
  • Remove pan sides and cool cake completely.
  • Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
  • Place bowl over saucepan of simmering water and stir until smooth.
  • Remove bowl from over water.
  • Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
  • Place bowl over larger bowl of ice water.
  • Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
  • Spread icing over top and sides of cake.
  • Can be made 8 hours ahead.
  • Cover with cake dome and let stand at room temperature.
  • Enjoy!