This almost flour-less cake (1 1/2 tablespoons of flour)  could easily be called “death by chocolate”.  Looking at the recipe ingredients and reading the early comments by other bakers, I knew this was going to be rich.  It was absolutely delicious!  I took the cake to share with my knitting group and we were only able to eat half of it.  So I have about half of it sliced and wrapped in the freezer to enjoy later.  The white chocolate cream was a great addition, but just plain whipped cream would have been just fine.  I substituted coffee for the bourbon in the cake.  I think the coffee enhanced the chocolate flavor.  I didn’t add bourbon to the white chocolate cream either.  Instead I used a bit of vanilla and some almond flavoring.  It was an excellent substitution.  I plan to make a raspberry sauce to serve over the pieces that I have in the freezer.  I can’t wait to get home from my business trip and try that!

I melted the chocolate and incorporated the butter in my double boiler.

The cake is baked sitting in a large pan of water.

I baked my cake for 40 minutes instead 30 as the recipe required. The top had some small cracks in it when I removed it from the oven.

The host for this Tuesdays with Dorie assignment was Cathy of A Frederick Food Garden.  She posted the entire recipe on her blog.  Thanks Cathy for a great post!  To see how the other Baking with Julia participants fared,  visit the LYL section of the Tuesdays with Dorie blog.