Chocolate-Whiskey Pudding Cake; Photo - Danielle Sucher

This cake is light and luscious, like a barely cooked chocolate mousse. It's best served with strawberries, which are coming in gorgeous from New Jersey to the Greenmarkets right about now. Full recipe after the jump.

Chocolate-Whiskey Pudding Cake
(adapted from Desserts by the Yard by Sherry Yard)
2 sticks (1 C, 8 oz) unsalted butter, cut into chunks
12 oz bittersweet chocolate, finely chopped
5 large eggs
1 C plus 2 tbsp granulated sugar
1/2 C bourbon
1 1/2 tbsp all-purpose flour

Preheat your oven to 350 F with a rack in the middle of the oven. Set up a deep baking pan with sixteen 4 oz ramekins set in it. Butter and flour the ramekins.

Melt the chocolate and butter together in a double boiler and stir together until smooth.

Beat the eggs with 1 C sugar until light and fluffy - they will expand drastically in size and become far paler than you might expect, a light cream color, almost. It'll take about 5 minutes on high speed in a Kitchenaid stand mixer.

Whisk in the chocolate mixture and the bourbon.

Stir the flour and 2 tbsp sugar together in a separate bowl. Whisk that into the batter as well.

Fill the ramekins to about 1/4" from the top with the batter.

Pour boiling water into the baking sheet around the ramekins, such that it comes about halfway up the sides of the ramekins.

Bake for about 20 minutes, or until fully set. Remove from the oven and set to cool on a rack. Serve slightly warm with fruit and perhaps whipped cream (Yard suggests whipped creme fraiche).