As you know we made a St. Patrick’s Day feast for our “white Irish husband”. We posted the recipes for the corned beef and soda bread (here and here), but we held out on posting the dessert…why? Here’s why. After making this cake we thought to ourselves…this is such a great recipe for anytime and any occasion! We didn’t want it to only be limited to St. Patrick’s Day. So here is the recipe that I found from one of my favorite magazines, Bon Appetit! It turned out amazing! I used Jameson Irish Whiskey for this recipe but you could use any of your favorites. Just make sure you have extra on hand for sipping while making this cake lol! Warning: it is a very involved recipe that takes many steps so be prepared with your mise en place (prep)… you won’t be sorry! It is worth the effort, even if you have to work out a little bit harder for the next few days after eating it!! Don’t forget that we have a video on our Facebook page and Instagram.
1/2 cup plus 2 tablespoons Irish whiskey
6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or Lindt), chopped
2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water
1/3 cup blanched almonds (about 2 ounces), lightly toasted
6 tablespoons all purpose flour, divided
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
7 tablespoons vanilla sugar, divided
3 large eggs, separated
Pinch of fine sea salt
2 ounces semisweet chocolate, chopped
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 a Kitchenaid 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. Serve with whipped cream, powdered sugar, ice cream or as we did….by itself with a shot of whiskey! Enjoy this bittersweet chocolate Irish cake!
Beijos e Tchau!