Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a deep 22cm {9-inch} round cake pan; line base and side with baking paper.
2.Stir bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves.
3.Process chocolate until finely chopped. Add bourbon mixture; process until smooth. With motor operating, add butter, piece by piece, processing until combined. Add eggs, one at a time, processing between additions until combined. Pour mixture into pan.
4.Place pan in a large baking dish; pour enough boiling water
into dish to come halfway up side of cake pan.
5.Bake cake for 30 minutes or until the edge is set; the centre
will still be a little soft. Remove pan from dish; cool 10 minutes. Refrigerate for 4 hours or overnight until set.
6.Carefully turn cake out of pan onto a cake plate; dust with sifted cocoa. Stand at room temperature for 30 minutes before serving.
To slice it as neatly as possible, use a thin-bladed knife and wipe the blade with paper towel after each cut.
If you’d prefer an alcohol-free version, swap the bourbon with freshly brewed espresso coffee.
This cake can be made up to 3 days ahead; keep refrigerated.
Serve with thick (double) cream.
Note
