Chocolate Bourbon Cake

Chocolate Bourbon Cake

Source: The Best of Fine Cooking (Magazine) Winter 2006

Ingredients

• 11 ounces semisweet chocolate, chopped
• 12 tablespoons unsalted butter
• 6 eggs, separate out yolks
• 3/4 cup light brown sugar
• 1/4 cup flour, all-purpose
• 1/4 cup bourbon
• 1 teaspoon vanilla
• 1/2 teaspoon kosher salt

Directions

1. Let eggs come to room temperature, then separate yolks. Best if yolks and whites are put into large bowls.
2. Heat oven to 350F and generously grease 3-inch deep cake pan.
3. Melt chocolate and butter together, remove from heat and let cool slightly.
4. With electric mixer beat egg yolks with brown sugar until pale, thick and fluffy (~3min).
5. Add chocolate-butter slowly add in the flour and mix just to combine.
6. Mix in bourbon and vanilla and set aside.
7. In separate bowl, add salt to eggs whites. Use clean, dry beaters until they hold soft peaks.
8. With rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites.
9. Bake in a water bath for 25 to 30min, dust with confectioners sugar and/or serve with whipped cream.

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