Bayou Chocolate Torte

Credit: the Rebar cookbook.

This is an incredibly rich cake. Even though you may think its not enough, it will feed a full hut crew. A sliver each will really do it.

1. Preheat Oven to 350F.
2. Butter 8" Springform pan. Kine the bottom of the pan with parchment paper cut to fit. Wrap the outside of pan with foil so it won't leak when placed in water bath.
3. Have all ingredients ready to go before starting the next steps.
   • 12 0z (360g) dark belgian chocolate
   • 1/3 cups (320ml) sugar
   • 1.2 cup (120 ml) bourbon or spiced rum
   • 8 oz (240 g) unsalted butter, softened and cubed
   • 5 eggs
   • 2 tbsp flour
4. Pulse chocolate in a food processor until fine
5. Gently heat bourbon and sugar until sugar dissolves.

While food processor is running

1. Pour hot syrup over chocolate
2. Add butter, one piece at a time
3. Add eggs one at a time
4. Add flour, mixing for 15 seconds more.
5. Pour batter into the prepared pan, and place in a large baking dish 1/2 filled with water.
6. Bake 25 minutes.
7. Cool cak completely on wire rack, refrigerate overnight.
8. Invert cake onto cookie sheet to remove the parchment and then invert onto a serving platter.

To Garnish:

1. Whip some cream and add on top as a thin layer (or fruit or ice cream or whatever)