Irish Whiskey Chocolate Genoise
 

Irish Whiskey Chocolate Genoise

In a double boiler, you melt 11 ounces of chocolate with 6 ounces of unsalted butter. Preheat the oven to 350 F and put in a pan filled with water so that the water level will come 1/2 way up a 9"x3" cake pan. Separate six eggs. In a mixing bowl, mix 3/4 cup brown sugar and the six egg yolks. When mixed, add the cooled chocolate mixture to the bowl and blend. Add 1/2 cup of Irish whiskey. Mix in 1 ounce all purpose flour. In a separate mixing bowl, whip the egg whites until peaks form. Blend the whites and the chocolate batter keeping as much of the egg white foam to lighten the batter. Pour into a 9" x 3" cake pan that has a parchment circle on the bottom and has been oiled. If you don't have a 3" and use a 2" pan, make a parchment paper collar for the pan, to allow the cake to rise. Place in the water bath pan and bake for 40 minutes at 350 F. Remove and allow to cool. Using a plate, flip the cake over onto the plate and remove the parchment paper. Sprinkle with powdered sugar.

Sounds so good.