Ingredients

How to make it

  • 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

Reviews & Comments 2

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    " It was excellent "
    henrie ate it and said...
    Oh Wow, you just made my sweet tooth jump up and take notice. That is so decadent, you have my 5
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    " It was excellent "
    minitindel ate it and said...
    Mmmmmmmm peeta yummy
    five

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