Instructions: Preheat oven to 350 F.

In the top of a double boiler, melt all of the chocolate and the butter over simmering water. In a large bowl, beat together the eggs and sugar.

In a small bowl, mix together the cornstarch, coffee powder and add to the egg mixture. Add the melted chocolate mixture and the whiskey to the egg mixture and mix together until well combined.

Pour the batter into an unbuttered 9 x 13-inch baking pan and place in the oven with a pan of water on the rack under the cake. Bake for 35 to 40 minutes or until set. Turn off the oven and let the cake cool in the oven.

Ladle 1 to 2 tablespoons of the White Chocolate Sauce on each dessert plate. Pipe concentric circles of the Chocolate Sauce over the top. Pull through these circles with a toothpick from the center to form a spider-web.

Place 1 square of the cake on each plate to one side and garnish with the whipped cream and chocolate curls. Serve immediately.

YIELD: 8 SERVINGS

White Chocolate Sauce:
In the top of a double boiler, melt the chocolate over simmering water.

Add enough heavy cream to thin to the consistency of corn syrup. Let cool to room temperature.

Chocolate Sauce:
In the top of a double boiler, melt the chocolate with the water and coffee over simmering water. Add the sugar and stir until dissolved.

Remove from heat and stir in the salt, butter, and vanilla until smooth.

Let cool to room temperature.

THE BURN

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