Bittersweet Chocolate Irish Whiskey Cake

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Bon appetit magazine may 2007 edition. 30 minutes coolng time. It is awesomly" good."

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Steps

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Position rack in center of oven and preheat to 350f.

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Butter and flour 8-inch-diameter springform pan.

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Boil 1 / 2 cup whiskey in small saucepan until reduced to 1 / 4 cup , about 2 minutes.

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Combine bittersweet chocolate , espresso powder mixture , and 1 / 4 cup boiled whiskey in small metal bowl.

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Place bowl over saucepan of simmering water.

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Stir until mixture is smooth.

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Remove bowl from over water.

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Finely grind almonds with 2 tablespoons flour in processor.

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Using electric mixer , beat 1 / 2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.

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Beat in egg yolks 1 at a time , then sea salt.

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Fold in chocolate mixture , then ground almond mixture.

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Using clean dry beaters , beat egg whites in another bowl until soft peaks form.

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Gradually add 1 tablespoon vanilla sugar , beating until stiff peaks form.

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Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.

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Transfer batter to prepared pan.

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Bake cake until tester inserted into .

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Ingredients

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irish whiskey, bittersweet chocolate, instant espresso powder, hot water, blanched almond, all-purpose flour, unsalted butter, vanilla sugar, eggs, fine sea salt, semisweet chocolate