RITZ-CARLTON CHOCOLATE BOURBON CAKE

Steps:

• Soak currants in bourbon and water overnight, or heat liquid and let currants soak for 1 hour.
• Beat egg yolks and confectioners' sugar to full volume, until thick and lemon colored and mixture forms a ribbon.
• In a clean bowl, with clean beaters, beat whites, gradually adding granulated sugar, t soft peaks.
• Add yolks to whites and mix at medium speed. Add melted butter until incorporated.
• Remove from mixer and fold in melted chocolate, walnuts, and currants (with 2 tablespoons of liquid they soaked in).
• Add flavorings and fold in cake flour. Pour into a greased and floured 9-inch springform pan lined with baking parchment.
• Place pan on a large sheet of heavy-duty foil wrap and shape to contour of pan at least halfway up. Bake in a water bath (a roasting pan filled halfway with water will do) at 275° about 3 to 3 1/2 hours, or until a knife poked in center is just a little moist. Don't be alarmed by crust forming on top; the top will be turned over and become the bottom.
• When cake is cool, remove from pan and turn over. Melt the remaining 8 ounces of chocolate and the butter separately. Add the butter to the chocolate and mix well.
• Pour over the cake, frost top and sides and refrigerate until firm.