Chocolate Whiskey Cake

• 4 ounces (1 stick) unsalted butter, more for pan
• 13 cup dried currants
• 1/2 cup Irish whiskey
• 8 ounces bittersweet chocolate, 70 percent cacao, in pieces
• Salt
• 3 large eggs, separated
• 1 cup light brown sugar
• 1 cup all-purpose flour, sifted
• Confectioners' sugar
• 1 cup heavy cream

1. Heat oven to 375 degrees.
2. Butter an 8-inch springform pan, line with parchment and butter parchment.
3. Place currants and whiskey in a saucepan, heat until warm.
4. Set aside.
5. Place chocolate and remaining butter in a heavy saucepan over low heat.
6. Add 1/2 teaspoon salt.
7. Heat until chocolate and butter are nearly melted, remove from heat and stir.
8. Beat egg yolks and brown sugar together until pale and creamy.
9. Stir in chocolate mixture, then currants and whiskey.
10. Fold in flour.
11. Beat egg whites with a pinch of salt until they hold peaks.
12. Stir about one-fourth of egg whites into batter, then fold in the rest.
13. Transfer to baking pan and bake 20 to 25 minutes, until top shows a little cracking and a toothpick comes out almost clean.
14. Cool on a rack, unmold and peel off parchment.
15. Wrap cake in foil.
16. Cake is best served the next day but can be served immediately.
17. Dust cake with confectioners' sugar.
18. Whip cream with 3 tablespoons confectioners' sugar; serve alongside.

unsalted butter, currants, irish whiskey, bittersweet chocolate, salt, eggs, light brown sugar, flour, confectioners, heavy cream

Taken from cooking.nytimes.com/recipes/11712 (may not work)