Friday, February 21, 2014

Irish Whiskey Cake

I've been fortunate enough to travel to many countries and experience the food and culture. My wife and I have friends in France, Switzerland, Morocco, Hong Kong, Sweden .....! We were in Great Britain recently during Christmas and loved everything about it. Our son travels a lot and he and his wife have both been to the British Isles, England, Scotland and Ireland. He came home from a trip once with some really good Whiskey and we sat around and had a tasting. I'm not much of a Whiskey drinker but I eventually bought a bottle of good Irish Whiskey. I decided that I would use it to make a cake. Here's the recipe for an Irish Whiskey Cake and Whiskey Icing. What a great way to enjoy good Irish Whiskey.

1/2 C + 2 C of the best Irish Whiskey you can afford.
6 oz. (70%cocoa) of the best Bittersweet  chocolate you can find, Scharffen Berger, Valhrona, Lindt, etc., chopped.
2 tsp Medaglio D'Oro instant Espresso Coffee, in 6 TBS of water.
1/3 C skinless whole almonds, toasted , approximately 2 oz.
6 TBS flour, divided.
3/4 C (1/1/2 sticks) butter, toom temperature, divided.
8 TBS vanilla sugar, divided.
3 large eggs, separated. ( when baking, it's important to use large eggs if the recipe calls for them)
A pinch of fine sea salt
2 oz. semi sweet chocolate, chopped. Again, buy the best, it makes a difference.

Preheat the oven to 350 degrees.
Grease a 10" Springform Pan with my Pan Release Recipe. (equal parts of Vegetable Oil, Flour and Crisco), mixed well and applied with a pastry brush.

Boil 1/2 C Whiskey in a saucepan and reduce it to 1/4 C, about 2 minutes.

In a small stainless steel bowl:
bittersweet chocolate
espresso coffee mixture
boiled whiskey
Place the bowl over a saucepan of simmering water and stir until smooth.
Remove the bowl and set aside.

Finely grind the almonds in a food processor with 2 TBS of flour.

In a bowl:
1/2 C butter
6 TBS of vanilla sugar
Beat well with a hand mixer until fluffy.
Add egg yolks, one at a time until incorporated.
Add sea salt.
Fold in the chocolate mixture.
Fold in the almond / flour mixture.

With clean beaters, beat the egg whites to soft peak, gradually add 2 TBS of vanilla sugar and continue beating to stiff peak.
Fold egg whites into the batter alternately with remaining 4 TBS of flour.
Pour batter into the prepared pan.

Bake at 350 degrees for 40 minutes, until a toothpick comes out clean in the center of the cake.
Remove from oven and cool in the  pan for 30 minutes.
Invert onto a cooling rack and cool completely.


In a small stainless steel bowl:
semisweet chocolate.
remaining 2 TBS of Irish Whiskey.

Place over a saucepan of simmering water and stir until smooth.

Remove the bowl and add remaining 1/4 C of butter, 1 small piece at a time until each piece is fully incorporated before adding the next piece.
Place the bowl over a larger bowl of ice water and beat with a an electric hand mixer until smooth, about 1 minute.

Ice the entire cake.

Peace in the Kitchen!

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