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Image / Editorial

Decadent Christmas dessert: Irish whiskey chocolate torte

by Meg Walker
13th Dec 2018

We serve this torte in the afternoon and a little goes a long way, as it is quite rich. It is really delicious served with whipped full cream, which balances the dark chocolate and whiskey.

Helen’s Irish Whiskey Chocolate Torte

Serves 8-10

110g butter
150g dark chocolate (70% cocoa solids)
60g granulated sugar
30g plain flour
pinch salt
3 large eggs
2 tbsp Irish whiskey
50g dark brown sugar

Melt the butter in a saucepan over a medium heat, allowing to sizzle and get really hot. Remove from the heat and add the chocolate and whisk until smooth.
In a bowl mix the granulated sugar, flour and salt together then add all the eggs and the Irish whiskey. Whisk until smooth.
Stir the brown sugar into the cooled chocolate mixture and stir into the bowl with the batter.

Pour the batter into a very well greased 20cm round, 5cm deep tin.

Bake for 25 minutes and then remove and allow to cool on a wire rack.

Un-mould the torte onto a cake stand and serve in slices with whipped cream.


Recipe courtesy Castlewood House in Dingle,


Extracted from Dingle Dinners by Trevis Gleason (Collins Press, approx €25). Photograph by Joanne Murphy.


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