Chocolate-Bourbon Cake

Photo: Fran Gealer
This rich chocolate cake gets a sensational finish from a Coffee-Bourbon Syrup. It's so delicious that you can skip the ice cream, and we never skip the ice cream.

Yield:

Makes 16 servings

Recipe from


Ingredients

1/2 cup bourbon
1 1/3 cups sugar
12 ounces bittersweet chocolate, coarsely chopped
1 cup (8 ounces) butter, cut into pieces
5 large eggs
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cocoa powder, divided
Hot water
Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Note:

Jeff Jackson,

November 2007