Chocolate-Bourbon Cake

Ingredients

• 12 ounces bittersweet chocolate coarsely chopped
• 0.5 cup bourbon 
• 8 ounces butter cut into pieces
• 2.5 tablespoons cocoa powder divided
• 16 servings dave's vanilla and coffee syrup 
• 5 large eggs 
• 1.5 tablespoons flour all-purpose
• 16 servings hazelnuts 
• 1.3 cups sugar 
• 16 servings water hot

Equipment

• sauce pan
• baking paper
• oven
• roasting pan
• cake form

Directions

1. Preheat oven to 37
2. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
3. Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
4. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.
5. Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder.
6. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.
7. Bake at 375 for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
8. Cool cake; cover and refrigerate 6 hours or overnight.
9. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.