1/2 cup bourbon
1 and 1/2 cups sugar
2 and 1/2 ounces dark chocolate, chopped finely
1 cup unsalted butter, chopped coarsely
1 tablespoon cocoa powder
1 and 3/4 cups whipped cream
Preheat oven to 350°F. Grease deep 9-inch round cake pan; line base and side with parchment paper.
Stir bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves. Blend or process chocolate and bourbon mixture until smooth. With motor operating, add butter, piece by piece, processing until combined. Add eggs, one at a time, processing until combined between additions. Pour mixture into pan.
Place pan in a large baking dish. Pour enough boiling water into baking dish to come halfway up side of pan. Bake about 30 minutes or until edge is set (center will still be a little soft). Remove pan from dish; cool 10 minutes. Cover; refrigerate for 4 hours (or overnight) until set.
Carefully turn cake out of pan onto serving plate; dust lightly with cocoa. Serve with whipped cream.