Helen’s Decadent Dingle Whiskey Chocolate Torte

Google+ Pinterest LinkedIn Tumblr +

Helen and Brian Heaton own and run Castlewood House and feature in Trevis L. Gleason’s lovely book ‘Dingle Dinners‘ published by The Collins Press. This is their recipe that features in the book which is a celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town in County Kerry, Ireland. It’s available from good bookshops in Ireland and at Amazon.

Serves 6–8


110g/4oz butter, plus extra for greasing
150g/5 and 1⁄4oz dark chocolate (70–80% cocoa solids), chopped
60g/2oz/1⁄3 cup caster sugar
30g/1oz/3 and 1⁄2 tbsp plain (all-purpose) flour
Pinch of salt
3 eggs
2 tablespoons Dingle whiskey
50g/1 and 3⁄4oz/1⁄3 cup dark brown sugar
250ml/9oz /1 cup cream, whipped, to serve


1. Preheat the oven to 180C/350F/Gas 4. Butter a 20cm/8in round and 5cm/2in deep cake tin very well.

2. Melt the butter in a saucepan over a medium heat, allowing it to sizzle and get quite hot. Remove from heat, add the chocolate and whisk until smooth. Set aside to cool a little.

3. In a bowl sift together sugar, flour and salt. Add the eggs and whiskey. Whisk until smooth.

4. Stir the brown sugar into the cooled chocolate mixture. Pour the chocolate mixture into the flour mixture and stir. Pour the batter into the greased tin. Bake in the middle of the oven for 25 minutes, remove and allow to cool on a wire rack. Unmould the chocolate torte onto a cake stand and serve in slices with whipped cream.

Trevis L. Gleason is on the committee of Dingle Food Festival and has been an award-winning culinarian and instructor at such institutions as Cornell University, New England Culinary Institute and California Culinary Academy. His memoir, Chef Interrupted, won the Prestige Award at the Gourmand World Cookbook Awards. He lives with MS and runs Life With MS, a widely read and respected blog, as well as giving regular talks about living life fully. He lives in Seattle, Washington and Dingle with his wife, Caryn, and their two dogs.

Chocolate Fondant
Rich Chocolate mousse
Italian Zabaglione
How to make Salt Caramel with Butter and Cream

Creamy Irish Rice Pudding
Baked Greengages with Cumin, Basil and Lime
Blackcurrant Compote
Coconut Madeira Cake
How to use up leftover liqueurs in cooking
Meringues with Raspberry and Rose Syrup
Oat and Almond cookies
Portuguese Custard Tarts – Pastel de Nata
Butter and Lard Pastry for Savoury and Sweet Tarts
How to make Irish Scones
Crumble Pastry
Crisp buttery vanilla waffles
Millionaire’s Shortbread
How to make caramel for an upside-down cake or tarte tatin
La Flognarde aux Apricot
Madeira Cake
Cherry Clafoutis
How to make Churros
How to Get the Same Amount of Batter in each Cupcake


Comments are closed.