This super rich chocolate cake is really a cake / soufflé hybrid - light airy and moist! The only trick is getting the cooking time just right.
11 oz.(300g / 11 squares) semisweet chocolate
12 Tbsp (6 oz. 170g) unsalted butter
6 large eggs, separated, at room temperature
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) all-purpose flour
1/4 cup (50 mL) bourbon
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) coarse salt
Icing sugar for dusting
Pre-heat oven to 350°F (180ºC)
Butter a 9x3-inch round cake pan and line the bottom with a round of parchment. Set the cake pan in a roasting pan (you'll be using a 'Bain Marie'.
Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly. Separate the eggs.
Beat the egg yolks with the brown sugar on medium speed until thick, and fluffy. Reduce the speed,and add the melted chocolate mixture, mixing just to combine. Add the flour, mixing just to combine and then mix in the vanilla and bourbon.
With clean beaters, beat the egg whites with the salt on high speed until they reach soft peak stage. With a spatula, mix one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Pour the batter into the prepared cake pan.
Set the roast pan / cake pan in the oven and add enough warm water to come halfway up the sides of the cake pan. Bake 40 to 45 minutes, the centre should feel set and a cake tester will come out moist. Remove the cake pan from the water bath and run a knife around the inside of the pan; then let the cake cool completely in the pan on a wire rack.
When the cake is completely cool, loosen the sides once more with a knife. Invert the cake onto the serving plate. Peel off the parchment.
Dust the top of the cake generously with confectioners’ sugar.