This month’s really delicious recipe is adapted from –

DESSERTS BY THE YARD: FROM BROOKLYN TO BEVERLY HILLS: RECIPES FROM THE SWEETEST LIFE EVER

By Sherry Yard (Houghton Mifflin, $35.95) 

Yard is the divine pastry chef for Wolfgang Puck’s Spago restaurant.

BOCA NEGRA
Chocolate-Whiskey Pudding Cake (Serves 16)

 8 ounces (2 sticks) unsalted butter                       
12 ounces bittersweet chocolate, finely chopped
5 large eggs
1 cup plus 2 tablespoons sugar
1/2 cup Jack Daniel’s or bourbon whiskey
1 - 1/2 tablespoons all-purpose flour
1/2 cup crème fraiche, slightly whipped for garnish 

1.            Place a rack in the middle of the oven and preheat the oven to 325F.Butter a 9-inch springform pan and line the outside with aluminum foil. Set in a baking dish.

2.            Melt the butter and chocolate together in a microwave-safe bowl at 50 percent power for about 2 minutes or in a heatproof bowl set over a saucepan of simmering water.  Stir the mixture with a rubber spatula until smooth. Set aside.

3.            In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whisk together the eggs and the 1 cup sugar until light and fluffy. Whisk in the melted butter and chocolate and the whiskey. Combine the 2 tablespoons sugar and the flour in a small bowl and whisk into the batter.

4.            Pour the batter into the springform pan. Fill the baking dish with enough hot water to come halfway up the sides of the pan.  Bake for 35 to 40 minutes, just until the cake is set.

5.            Remove from the oven, allow to cool slightly, and remove the sides of the springform pan. Serve warm, with the crème fraiche.