1 (8 inch diameter) sponge cake, 1 inch thick
2 oz. Jack Daniel's whiskey, divided
2 lb. semi sweet chocolate
1 c. heavy cream
6 egg whites
1/4 c. sugar
Whipped cream

Place sponge cake layer in bottom of a spring form pan and douse the sponge with 1 ounce of Jack Daniel's whiskey. Set aside. Place the chocolate, broken into pieces, into the top of a double boiler over simmering water; add 1 ounce of Jack Daniel's whiskey and heat stirring until the chocolate is smooth and fully melted. Whip the heavy cream until stiff peaks form. Beat the egg whites until stiff peaks form, adding sugar a little at a time until all is used. Fold the whipped cream, chocolate and egg whites together. Mix thoroughly, but not vigorously. Pour the chocolate mixture into the cake-lined pan; refrigerate overnight. Remove cake from pan and smooth the sides with a cake spatula. Decorate the borders with whipped cream.