Our Whiskey Chocolate Flourless Cake is topped with vanilla whipped cream and a decadent whiskey chocolate sauce. Read below to learn how to make it, and be sure to check out our other whiskey recipes here!
Ingredients: Whiskey Cake
- 12 tablespoons unsalted butter
- 1 cup sugar
- 12 ounces bittersweet chocolate, chopped into small pieces
- 5 large eggs, at room temperature
- 2 tablespoons whiskey
- 1 teaspoons vanilla
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
Ingredients: Whiskey Chocolate Sauce
- 2/3 cup heavy cream
- 2 tablespoons dark brown sugar
- 1 cup bittersweet chocolate, chopped
- 1 teaspoon vanilla
- 1-2 shots whiskey
Heat oven to 350 degrees. Grease and flour a 9-inch round cake pan, spring-form if possible. Melt butter and chocolate together in a small pan over medium heat, stirring constantly. Once smooth remove pan from heat.
Separate 4 of the 5 eggs, placing the egg whites and yolks in separate medium bowls. Add the whiskey, cocoa powder, vanilla, salt, 1/2 cup sugar, and the 1 whole eggs to bowl with yolks and whisk until mixture is smooth. Carefully whisk the yolk mixture into the cooled chocolate mixture until combined.
Beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and beat until stiff peaks form. Carefully fold the egg whites into chocolate, stirring until incorporated. Pour batter into prepared pan and smooth top.
Place pan in oven and bake until the top is slightly cracked and the middle firm, about 40–45 minutes. Let cool completely before cutting and serving.
Heat heavy cream and brown sugar until sugar melts. Remove from heat and add chocolate. Let sit for a minute and stir until chocolate melts. Stir in vanilla and whiskey. Serve warm. Store in refrigerator.