* This is very simple to make, it serves a lot of people and it looks like you knocked yourself out to make it. It is the only cake I ever freeze, I promise you will never be able to tell. This receipe was given to me by internationally known chef, Jacque' Pepin.

Line a 12" round cake pan with buttered parchment paper and set the oven at 350 degrees. Spread nuts on a cookie sheet and place in a 400 degree oven. Roast for 12 - 14 minutes. Rub the nuts in a towel to remove most of the skin. Set about 15 aside for decoration, and chop the remaining nuts finely or use a cusinart. Add cornstarch and flour with nuts. Add eggs to nut mixture in proce ssor, one at a time. Do not over mix. Combine chocolate and butter in a double boiler and heat until smooth. Add nut mixture to chocolate mixture. Add raisins and bourbon; mix until blended. Pour into the prepared cake pan. (The batter will be about 1/2 inch thick.) Cook in the oven for 15 - 18 minutes. Cake WILL NOT look done. Set side to cool until luke warm. Unmold on a platter.