BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE
Provided by Tamasin Day-Lewis
Categories Mixer Chocolate Egg Nut Dessert Bake Almond Whiskey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- 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. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.
BITTERSWEET CHOCOLATE IRISH WHISKEY CAKE
Make and share this Bittersweet Chocolate Irish Whiskey Cake recipe from Food.com.
Provided by Manami
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- DO AHEAD
- Can be made 8 hours ahead.
- Cover with cake dome and let stand at room temperature.
- Enjoy!
Nutrition Facts : Calories 315.6, Fat 25.9, SaturatedFat 14.1, Cholesterol 125.1, Sodium 47.2, Carbohydrate 8, Fiber 2, Sugar 0.6, Protein 5.4
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
IRISH WHISKEY AND CHOCOLATE CAKE
Oooh! This is decadent and devilish. It is a pretty cake, that is good for parties. I like to serve it around the holidays.
Provided by tornadoes three
Categories Dessert
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F Butter and flour 8-inch-diameter spring form 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.
- DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.
Nutrition Facts : Calories 373.4, Fat 29.6, SaturatedFat 15.7, Cholesterol 166.8, Sodium 60.4, Carbohydrate 7.8, Fiber 1, Sugar 0.7, Protein 6
IRISH WHISKEY CAKE
Make and share this Irish Whiskey Cake recipe from Food.com.
Provided by Babybuttons
Categories Dessert
Time 1h30m
Yield 1 CAKE
Number Of Ingredients 11
Steps:
- in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
- Flour nuts and fold into batter.
- Bake in a round tube cake pan for 1 hour at 350 degrees.
- While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
- When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
- BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.
CHOCOLATE WHISKEY CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Butter an 8-inch springform pan, line with parchment and butter parchment. Place currants and whiskey in a saucepan, heat until warm. Set aside.
- Place chocolate and remaining butter in a heavy saucepan over low heat. Add 1/2 teaspoon salt. Heat until chocolate and butter are nearly melted, remove from heat and stir.
- Beat egg yolks and brown sugar together until pale and creamy. Stir in chocolate mixture, then currants and whiskey. Fold in flour.
- Beat egg whites with a pinch of salt until they hold peaks. Stir about one-fourth of egg whites into batter, then fold in the rest. Transfer to baking pan and bake 20 to 25 minutes, until top shows a little cracking and a toothpick comes out almost clean. Cool on a rack, unmold and peel off parchment. Wrap cake in foil. Cake is best served the next day but can be served immediately.
- Dust cake with confectioners' sugar. Whip cream with 3 tablespoons confectioners' sugar; serve alongside.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 28 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 340 milligrams, Sugar 25 grams, TransFat 0 grams
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- 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.
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