Woodford Reserve Chocolate Cake-For all you bourbon fans out there

Woodford and Chocolate? Yes please. Our very own Chef Mark Williams is creating this Bourbon Chocolate Cake at the New York Chocolate Show this weekend. Who wants a piece? Woodford Reserve Kentucky Bourbon Chocolate Cake Created by Chef Mark Williams, Brown-Forman Corporation, Louisville, Kentucky Makes one 10-inch cake Ingredients: 2 tablespoons unsalted butter 6 ounces of Valrhona Grand Cru Dark Baking Chocolate Caraibe Pinch of salt 8 eggs, separated ¾ cup plus 2 tablespoons sugar 2 cups ground toasted hazelnuts 2 tablespoons Woodford Reserve Kentucky Bourbon Pinch of cream of tartar Butter and flour a 10-inch cake pan and preheat oven to 375 degrees F. Place the butter, chocolate and salt in a metal bowl over simmering water and stir until smooth. Beat the egg yolks and the ¾ cup sugar in a mixing bowl until the mixture is pale yellow and falls in folds from the beaters. Stir in the chocolate mixture, the hazelnuts and the Woodford Reserve Bourbon. In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form; then add the 2 tablespoons sugar and beat until stiff but not dry. Stir one-fourth of the egg white mixture until the batter is smooth. Pour the batter into the cake pan and bake until a skewer inserted in the center comes out clean, approximately 45-55 minutes. Set the cake aside to cool in the pan. Once cool, unmold the cake, slice it and serve it with Bourbon caramel sauce, Bourbon chocolate sauce and whipped cream, if desired.