A rich and indulgent chocolate dessert with a hint of bourbon, perfect for special occasions.
Heat the cream in a saucepan until it just begins to simmer.
Avoid boiling the cream to prevent curdling.
Pour the hot cream over the white chocolate in a mixing bowl and stir until smooth.
Ensure the chocolate is finely chopped for easier melting.
Stir in the bourbon and refrigerate the ganache for at least 8 hours.
Cover the bowl to prevent the ganache from absorbing fridge odors.
Preheat the oven to 350°F and prepare a 9-inch round cake pan with butter and parchment paper.
Ensure the parchment paper fits snugly to prevent batter leakage.
In a saucepan, combine sugar and bourbon and heat until the sugar dissolves.
Stir constantly to avoid burning the sugar.
Pour the syrup over the bittersweet chocolate in a food processor and blend until smooth.
Scrape down the sides of the processor for even blending.
Add the butter to the processor and blend until incorporated.
Use room temperature butter for easier mixing.
Add the eggs one at a time, blending after each addition.
Ensure each egg is fully mixed before adding the next.
Add the flour and blend until smooth.
Do not overmix to avoid a dense cake.
Pour the batter into the prepared pan and place the pan in a roasting pan. Add hot water to the roasting pan to create a water bath.
Ensure the water level is about halfway up the sides of the cake pan.
Bake for 30 minutes or until the top is set. Remove from the oven and let cool slightly.
Avoid overbaking to maintain a moist texture.
Invert the cake onto a serving plate and peel off the parchment paper.
Run a knife around the edges of the pan for easier release.
Serve the cake warm or at room temperature with the chilled ganache.
Garnish with fresh berries or a dusting of powdered sugar for added flair.
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