SuzySaid.com - National Edition

This cake is the perfect pairing of chocolate and whiskey.  It’s an ooey, gooey, very moist cake. That’s because it is a flourless cake, and it’s also gluten free. If you’ve never had flourless cake before, it’s a mushy, fudgy, cake-like decadence with a paper thin crispy crust. They've added a simple buttercream frosting spiked with a little more whiskey for the frosting, but you can omit it, it’s plenty delicious on it’s own.

Ingredients
1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray

Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey

In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined.
Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well.
Pour into 4 pint jars that have been sprayed well with non-stick spray.
Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

For frosting:
Cream softened butter and shortening in stand mixer with wire attachment.
Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.
Refrigerate until ready to use.

Makes 4 large servings

Note: All the whiskey does NOT cook out of the cake, so it is NOT kiddie-friendly.

Recipe courtesy of Babble's Family Kitchen