- 11 oz. semisweet chocolate, chopped
- 6 oz. (12 Tbs.) unsalted butter
- 6 large eggs, separated, at room temperature
- 3/4 cup packed light brown sugar
- 1 oz. (1/4 cup) all-purpose flour
- 1/4 cup bourbon
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 1 cup heavy cream
- 1 to 2 Tbs. granulated sugar
- Confectioners’ sugar for dusting
Position an oven rack on the middle rung and heat the oven to 350°F.
Butter a 9×3-inch round cake pan. Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.
Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.
With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.
In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.
Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).
To serve: In a chilled bowl with chilled beaters, beat the cream and sugar to medium-soft peaks. Dust the top of the cake generously with confectioners’ sugar, slice, and serve each slice with the whipped cream.
If you enjoyed this recipe, want to know more about this or other related interesting topics, please like and share this recipe. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market.Fresh garden vegetables, fruit nuts, eggs and flowers straight from the garden to you. We pick during the week, YOU pick available on Friday and Saturday. Conveniently located off of Interstate 75 near the Johnstonville Rd. exit, in Lamar County.
Special thanks to the finecooking.com for a great recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to SCOTT PHILLIPS.