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1
Position rack in center of oven and preheat to 350u00b0F
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2
Butter and flour 8-inch-diameter springform pan.
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3
Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
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4
Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
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5
Place bowl over saucepan of simmering water; stir until mixture is smooth.
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6
Remove bowl from over water.
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7
Finely grind almonds with 2 tablespoons flour in processor.
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8
Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
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9
Beat in egg yolks 1 at a time, then sea salt.
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10
Fold in chocolate mixture, then ground almond mixture.
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11
Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
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12
Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
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13
Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
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14
Transfer batter to prepared pan.
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15
Bake cake until tester inserted into center comes out clean, about 40 minutes.
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16
Cool in pan on rack 30 minutes.
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17
Remove pan sides and cool cake completely.
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18
Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
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19
Place bowl over saucepan of simmering water and stir until smooth.
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20
Remove bowl from over water.
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21
Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
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22
Place bowl over larger bowl of ice water.
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23
Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
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24
Spread icing over top and sides of cake.
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25
DO AHEAD
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26
Can be made 8 hours ahead.
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27
Cover with cake dome and let stand at room temperature.
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28
Enjoy!
