Bittersweet Chocolate Irish Whiskey Cake Recipe

How to Make Bittersweet Chocolate Irish Whiskey Cake

1. Preheat oven to 350°F (175°C). Position rack in the center.
2. Grease and flour an 8-inch springform pan.
3. In a small saucepan, boil ½ cup (120ml) Irish whiskey until reduced to ¼ cup (60ml), about 2 minutes.
4. In a heatproof bowl, combine 6 ounces (170g) bittersweet chocolate, 1 teaspoon espresso powder, and ¼ cup (60ml) of the boiled whiskey.
5. Place the bowl over a saucepan of simmering water (double boiler).
6. Stir until the chocolate mixture is smooth and glossy.
7. Remove from the double boiler.
8. In a food processor, finely grind ½ cup (50g) almonds with 2 tablespoons (10g) all-purpose flour.
9. In a large bowl, cream together ½ cup (113g) unsalted butter and 6 tablespoons (75g) granulated sugar until light and fluffy.
10. Beat in 3 large egg yolks, one at a time, then add a pinch of sea salt.
11. Gently fold in the melted chocolate mixture, then the ground almond mixture.
12. In a clean, dry bowl, beat 3 large egg whites until soft peaks form.
13. Gradually add 1 tablespoon (10g) granulated sugar, beating until stiff, glossy peaks form.
14. Gently fold the egg whites into the batter, alternating with 4 tablespoons (20g) all-purpose flour in three additions.
15. Pour the batter into the prepared pan.
16. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
17. Let cool in the pan on a wire rack for 30 minutes.
18. Remove the sides of the springform pan and let the cake cool completely.
19. For the ganache: Combine 4 ounces (113g) semisweet chocolate and 2 tablespoons (30ml) Irish whiskey in a heatproof bowl.
20. Place the bowl over a saucepan of simmering water and stir until smooth.
21. Remove from the double boiler.
22. Add ¼ cup (57g) unsalted butter, one piece at a time, whisking until each piece is melted before adding the next.
23. Place the bowl over a larger bowl of ice water.
24. Beat the ganache with an electric mixer until thickened to a spreadable consistency, about 1 minute.
25. Spread the ganache over the top and sides of the cake.
26. The cake can be made 8 hours ahead. Cover with a cake dome and store at room temperature.