- Electric Mixer: An essential tool for mixing batter smoothly and efficiently, ensuring an even incorporation of ingredients.
- Rubber Spatula: Useful for scraping bowls clean and folding ingredients gently without deflating the batter.
- 9-Inch Cake Pan: The standard size recommended by many cake recipes, suitable for a layered cake's dimensions.
- Parchment Paper Sheets: For lining baking pans to prevent sticking and make cleanup easier without affecting the taste of the cake.
- Cake Tester or Toothpick: Crucial for testing if your cake is fully baked, ensuring it's not undercooked in the center.
- Digital Kitchen Scale: Accurate measurements are key to a successful baking process; this tool helps ensure precision.
- Cooling Rack: Essential for cooling down your cake after baking, allowing it to set properly before frosting or serving.
- Silicone Ice Cream Scoop: Perfect for portioning the cake batter into the pans evenly and achieving consistent layer sizes.
- Spread Palette Knife: Ideal for applying frosting with precision, ensuring a smooth finish on your cake layers.
1/2 cup plus 2 tablespoons Irish whiskey
6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or Lindt), chopped
2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water
1/3 cup blanched almonds (about 2 ounces), lightly toasted
6 tablespoons all purpose flour, divided
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
7 tablespoons vanilla sugar , divided
3 large eggs, separated
Pinch of fine sea salt
2 ounces semisweet chocolate, chopped
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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