Bourbon Chocolate Cake

Ingredients (serves 8)

• Melted butter, to grease
• 200g pkt dark cooking chocolate, coarsely chopped
• 125g unsalted butter
• 5 eggs, separated
• 120g (2/3 cup, lightly packed) brown sugar
• 2 tsp vanilla essence
• 125g almond meal
• 180ml (2/3 cup) bourbon whiskey
• 100g (1/2 cup) caster sugar
• 45g butter
• 185ml (3/4 cup) thickened cream
• 100g dark cooking chocolate, extra, coarsely chopped

Method

1. Preheat oven to 180ºC. Brush a 23cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper.
2. Stir the chocolate and unsalted butter in a heatproof bowl over a saucepan half-filled with simmering water until the chocolate melts and the mixture is smooth. Set aside to cool.
3. Use an electric beater to beat egg yolks and brown sugar in a large bowl for 3 minutes or until thick and creamy. Beat in the vanilla. Fold in the chocolate mixture, almond meal and 1 tablespoon of bourbon. Beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into chocolate mixture. Fold in the remaining egg white.
4. Spread over the base of the prepared pan. Bake for 45-55 minutes or until a skewer inserted into the centre comes out almost clean. Set aside in the pan to cool.
5. Meanwhile, place the caster sugar in a saucepan over medium heat, swirling the pan, for 5-10 minutes or until golden and the sugar dissolves. Set aside to cool slightly.
6. Add the butter, cream and remaining bourbon to the saucepan. Cook over low heat for 5-10 minutes or until the mixture is smooth. Remove from heat. Add the extra chocolate. Place the mixture over low heat and whisk until smooth. Set aside to cool slightly.
7. Cut the cake into wedges and serve with the sauce.