Fudgy Irish Whiskey Cake

Preheat oven to 350° Fahrenheit.

Spray a 9 inch round springform pan with nonstick cooking spray. Place springform pan on top of a large piece of heavy duty aluminum foil that is long enough to go up the outside edges of the pan. Press the foil against the edges. This will prevent any water from seeping into the pan during baking. Set aside.

In a medium saucepan, bring cream to a boil. Remove from the heat and add chocolate chips. Whisk until chocolate is melted. Pour mixture into a bowl, and allow it to cool down.

Place the eggs, sugar and whiskey in an electric mixer bowl and using the whip attachment beat until the mixture becomes lighter in color and gets somewhat thick, about 5 minutes.

On low speed, slowly add chocolate and cream mixture and blend until well combined.

Pour batter into prepared pan. Place pan into a larger cake or roasting pan. Place it in center oven rack and fill larger pan with enough boiling water until it reaches halfway up the springform pan.

Bake for approximately 40 minutes or until the top looks dry and set.

Remove from the oven.

Take springform pan out of larger pan and allow it to cool completely.

Using a small, thin knife, cut around sides of cake pan. Gently remove sides of pan. When it is cool, place cake on serving plate.

In the bowl of an electric mixer using the whip attachment, beat the cream, sugar, whiskey and vanilla until stiff peaks form.

Place cake on serving platter.

Using an offset spatula, spread whipped cream mixture over the top of the cooled cake.

Drizzle melted confectionary coating over the whipped cream.

Keep chilled until ready to serve.