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1
Soak currants in bourbon and water overnight, or heat liquid and let currants soak for 1 hour.
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2
Beat egg yolks and confectioners' sugar to full volume, until thick and lemon colored and mixture forms a ribbon.
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3
In a clean bowl, with clean beaters, beat whites, gradually adding granulated sugar, t soft peaks.
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4
Add yolks to whites and mix at medium speed. Add melted butter until incorporated.
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5
Remove from mixer and fold in melted chocolate, walnuts, and currants (with 2 tablespoons of liquid they soaked in).
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6
Add flavorings and fold in cake flour. Pour into a greased and floured 9-inch springform pan lined with baking parchment.
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7
Place pan on a large sheet of heavy-duty foil wrap and shape to contour of pan at least halfway up. Bake in a water bath (a roasting pan filled halfway with water will do) at 275u00b0 about 3 to 3 1/2 hours, or until a knife poked in center is just a little moist. Don't be alarmed by crust forming on top; the top will be turned over and become the bottom.
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8
When cake is cool, remove from pan and turn over. Melt the remaining 8 ounces of chocolate and the butter separately. Add the butter to the chocolate and mix well.
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9
Pour over the cake, frost top and sides and refrigerate until firm.
