Chocolate Bourbon Cake - cooking recipe

Ingredients

COFFEE-BOURBON SYRUP
1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee (we used Cuban coffee)
1 tablespoon Bourbon
CHOCOLATE-BOURBON CAKE
1/2 cup Bourbon
1 1/3 cups sugar
12 ounces bittersweet chocolate, coarsely chopped
1 cup butter, cut into pieces
5 large eggs
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cocoa powder, divided
hot water
macadamia nuts (optional) or pecans (optional)

Preparation

MAKE COFFEE-BOURBON SYRUP:
Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
Cook 5 minutes; remove from heat & stir in bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375\u00b0F
Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
Remove from heat, and add chocolate and butter, stirring until smooth.
Set aside, and let cool to room temperature.
Beat in eggs, one at a time, until very well blended.
Fold in flour and 1 1/2 tablespoons cocoa powder.
Pour batter into prepared cake pan.
Set pan in a large roasting pan filled to depth of 1 inch with hot water.
Bake at 375\u00b0F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
Cool cake; cover and refrigerate 6 hours or overnight.
Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
Top with hazelnuts.
ENJOY!