Ingredientes para Bittersweet Chocolate Irish Whiskey Cake
- Irish Whiskey
- 6 ounces (170g) bittersweet chocolate
- Instant Espresso Powder
- Hot Water
- Blanched Almond
- All Purpose Flour
- Unsalted Butter
- 6 tablespoons (75g) granulated sugar
- Eggs
- Fine Sea Salt
- 4 ounces (113g) semisweet chocolate
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Cómo preparar Bittersweet Chocolate Irish Whiskey Cake
- Preheat oven to 350°F (175°C). Position rack in the center.
- Grease and flour an 8-inch springform pan.
- In a small saucepan, boil ½ cup (120ml) Irish whiskey until reduced to ¼ cup (60ml), about 2 minutes.
- In a heatproof bowl, combine 6 ounces (170g) bittersweet chocolate, 1 teaspoon espresso powder, and ¼ cup (60ml) of the boiled whiskey.
- Place the bowl over a saucepan of simmering water (double boiler).
- Stir until the chocolate mixture is smooth and glossy.
- Remove from the double boiler.
- In a food processor, finely grind ½ cup (50g) almonds with 2 tablespoons (10g) all-purpose flour.
- In a large bowl, cream together ½ cup (113g) unsalted butter and 6 tablespoons (75g) granulated sugar until light and fluffy.
- Beat in 3 large egg yolks, one at a time, then add a pinch of sea salt.
- Gently fold in the melted chocolate mixture, then the ground almond mixture.
- In a clean, dry bowl, beat 3 large egg whites until soft peaks form.
- Gradually add 1 tablespoon (10g) granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the batter, alternating with 4 tablespoons (20g) all-purpose flour in three additions.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 30 minutes.
- Remove the sides of the springform pan and let the cake cool completely.
- For the ganache: Combine 4 ounces (113g) semisweet chocolate and 2 tablespoons (30ml) Irish whiskey in a heatproof bowl.
- Place the bowl over a saucepan of simmering water and stir until smooth.
- Remove from the double boiler.
- Add ¼ cup (57g) unsalted butter, one piece at a time, whisking until each piece is melted before adding the next.
- Place the bowl over a larger bowl of ice water.
- Beat the ganache with an electric mixer until thickened to a spreadable consistency, about 1 minute.
- Spread the ganache over the top and sides of the cake.
- The cake can be made 8 hours ahead. Cover with a cake dome and store at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
70g
Carbs
2g
