1 8-in diameter sponge or pound cake, cut 1 inch thick
2 oz whiskey
1 lb (16oz) semi-sweet chocolate, broken into pieces
1 c heavy cream
3 egg whites
1/4 c sugar
Strawberries, to garnish
Place sponge cake in bottom of spring-form pan. You may need to cut the cake to fit. Douse the cake with 1oz whiskey. Set aside. Place the chocolate into the top of a double boiler over barely simmering water; heat, stirring until the chocolate is smooth and fully melted. Beat the egg whites until stiff peaks form, adding sugar a little at a time until all is used. Whip cream until stiff. Fold together chocolate mixture, cream and egg whites along with the last 1 oz of whiskey. Pour into cake lined pan; refrigerate overnight. Remove sides of pan. Garnish with strawberries.