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1
Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
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2
Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
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3
Heat oven to 350 degrees.
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4
Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
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5
For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
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6
Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
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7
Add the butter, in pieces, with the machine running.
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8
Add the eggs, one at a time.
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9
Add the flour. Process until smooth, about 15 seconds.
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10
Transfer the batter into the prepared pan.
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11
Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
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12
Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
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13
Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
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14
Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.
