Chocolate Grappa Cake

3/4 Cup flour, sifted
9 oz. bittersweet chocolate, chopped
1 stick unsalted butter, cut into pieces
6 large eggs, separated
1/2 Cup granulated sugar
1/3 Cup Vino Noceto Grappa
1 tsp. vanilla
1/3 Cup pine nuts, toasted

Preheat oven to 350 degrees F. Butter a 9-inch springform pan and line
bottom with a round of wax paper. Butter paper and dust pan with flour.

In a metal bowl set over a saucepan of barely simmering water, melt
chocolate and butter, stirring occasionally. When melted, remove bowl
from heat and let cool for 5 minutes.

In a large bowl, whisk together egg yolks, sugar, Grappa, and vanilla, adding
chocolate mixture, a spoonful at a time, stirring well after each addition. Add
flour, stirring until batter is just combined. Fold in pine nuts.

In another large bowl with an electric mixer, beat whites with a pinch of salt
until they just hold soft peaks. Stir a large spoonful of whites into the batter
to lighten. Gently, but thoroughly, fold in the remaining egg whites. Turn
batter into the springform and smooth top.

Bake in the middle of the oven, for 40 to 50 minutes, until puffed and small
cracks appear on top (center will be slightly moist). Cool cake in the pan for
10 minutes. Remove springform sides, bottom of pan, and wax paper and
allow cake to cool completely on a rack.

Dust cake lightly with confectioners' sugar and serve with whipped cream.
Accompany with a shot of Grappa to drink!

-Courtesy of Michelle & Drew Corradetti, Big Nuts