Gluten Free Verson Chocolate Irish Whiskey Cake

Name: Gluten Free Verson Chocolate Irish Whiskey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons Irish whiskey (jameson); 6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or guardelli or el quetzel chopped; 2 teaspoons instant hazelnut hot chocolate powder dissolved in 6 tablespoons hot water; 1/3 cup +2 tbsp hazelnut flour; 2 tablespoons tapioca flour; 2 tablespoons chestnut flour; 2 tablespoons coconut flour; 3/4 cup (1 1/2 sticks) unsalted irish kerry gold butter, room temperature, divided; 7 tablespoons vanilla coconut sugar or vanilla agave sugar , divided; 3 large eggs, separated; Pinch of fine sea salt; 2 ounces semisweet chocolate, chopped

Servings: persons

1/2 cup plus 2 tablespoons Irish whiskey (jameson)
6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or guardelli or el quetzel chopped
2 teaspoons instant hazelnut hot chocolate powder dissolved in 6 tablespoons hot water
1/3 cup +2 tbsp hazelnut flour
2 tablespoons tapioca flour
2 tablespoons chestnut flour
2 tablespoons coconut flour
3/4 cup (1 1/2 sticks) unsalted irish kerry gold butter, room temperature, divided
7 tablespoons vanilla coconut sugar or vanilla agave sugar , divided
3 large eggs, separated
Pinch of fine sea salt
2 ounces semisweet chocolate, chopped

1
Position rack in center of oven and preheat to 350u00b0F. Butter and flour 8-inch-diameter springform pan with gluten free flour of choice
2
Boil 1/2 cup jameson whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, instant hazelnut hot choclate 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. 1/3 cup + 2 tbsp hazelnut flour.
3
Using electric mixer, beat 1/2 cup irish kerry gold butter and 6 tablespoons vanilla coconut sugar or vanilla agave sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then hazelnut flour 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 the blend gluten free flour in 3 additions. Transfer batter to prepared pan.
4
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.
5
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 irish kerry gold 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.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons Irish whiskey (jameson), 6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or guardelli or el quetzel chopped, 2 teaspoons instant hazelnut hot chocolate powder dissolved in 6 tablespoons hot water, 1/3 cup +2 tbsp hazelnut flour, and more.

Yes, Gluten Free Verson Chocolate Irish Whiskey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!