Gluten Free Verson Chocolate Irish Whiskey Cake

• 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 350u0b0F. 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.

irish whiskey, bittersweet, instant hazelnut, hazelnut flour, tapioca flour, flour, coconut flour, unsalted irish kerry gold butter, vanilla coconut sugar, eggs, salt, chocolate

Taken from www.epicurious.com/recipes/member/views/gluten-free-verson-chocolate-irish-whiskey-cake-52052431 (may not work)