Adapted from a classic french recipe, this elegant, rich chocolate cake will become an instant favorite during the holidays and year round. The name translates to “black mouth,” which you just might have after taking a bite of this fudgey dessert! Serve warm or make a day ahead, just save the decorating until right before you serve it.
12 oz bittersweet or dark chocolate
1 ⅓ cups sugar
½ cups Belle Meade Bourbon
1 cup unsalted butter, at room temperature, cut into 10 pieces
5 large eggs, at room temperature
1 ½ T flour
powdered sugar, for decorating*
Preheat oven to 350. Prepare your pan: Cut a circle of parchment paper to fit the bottom of a 9-inch springform cake pan. Butter entire pan, place parchment in pan, and butter the parchment. Place cake pan into larger roasting pan. In a food processor, place chocolate and pulse to finely chop. In a small saucepan, combine sugar and bourbon over medium heat until sugar is completely dissolved and mixture come to a full boil. With food processor running, slowly pour bourbon syrup into chocolate until chocolate is completely melted and smooth. Add butter, one piece at a time, allowing each piece to melt and incorporate before adding the next. Add eggs, one at a time, allowing each egg to be fully incorporated before adding another. Once eggs are all in, add flour and mix to fully combine. Pour batter into prepared cake pan and carefully smooth top. Fill roasting pan with water until it reaches 1 inch up the side of cake pan. Bake for 30 minutes or until a very thin, dry crust forms on top of the cake. Allow cake to cool and carefully remove from pan. When ready to serve, sift powdered sugar over top and serve with fresh berries.
*Download Oak Leaf decorating stencil here