Ingredients

1 1/4 C. pastry or cake flour
1 tsp. baking soda
10 1/2-ounces bittersweet chocolate, cut into small chunks
6 ounces unsalted butter, at room temperature
1 1/4 C. sugar
4 eggs, separated
1/3 C. whiskey or brandy, warmed slightly
1 Tbsp. vanilla extract Powdered sugar
Baking tray
Parchment paper
8 x 2 1/2-inch ring
8-inch cardboard round

Cooking Instructions

Preheat oven to 350. Line baking tray with parchment paper and set 8×2 1/2-inch ring on it. Wrap 8-inch cardboard round with foil and set aside. In small bowl, sift together flour and baking soda. Set aside. In double boiler/metal bowl placed over simmering water, melt chocolate. Keep warm. Meanwhile, with paddle of electric mixer, cream butter until light. Gradually add 1 C. sugar and continue to cream until fluffy. Beat in egg yolks, one at a time, whiskey or brandy, vanilla. Stop machine; scrape in melted chocolate. Mix until well-combined. Remove bowl from machine; fold in half the flour mixture. Fold in remaining flour. With clean whisk and bowl, whip whites until soft peak form. Gradually add remaining 1/4 C. sugar and continue to whisk until shiny firm, but not stiff. Stir 1/4 of whites into batter to lighten, fold in remaining whites. Pour batter into prepared cake ring; bake 1 hour. Invert immediately onto foil-covered cardboard round and run sharp knife around sides of cake, loosening cake from ring. Do not remove ring from cake. Let cool completely on rack. Carefully lift off ring. Dust cake with sifted powdered sugar.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)