I made this on Christmas Eve. It was delicious. Wonderfully dense and rich, therefore, a thin slice is very satisfying - making the cake last a long time (or serve a big crowd). As other reviewers said, after refrigerating I turned it over onto a cooking rack and it didn't budge. So I left it turned over onto the cooling rack, went away for 2 hrs and when I came back, it had warmed to room temperature and it slid right out of the pan.
Photo: Fran Gealer
- 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
- Coffee-Bourbon Syrup
- 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.
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