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Preheat the oven to 325º.
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Butter a 9-inch round cake pan, and line the bottom with parchment paper. Lightly butter the top of the parchment paper and set aside.
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Bring about 1-inch of water to a boil in a saucepan. Place the butter and chocolate in a heatproof bowl, and set it on top of the saucepan. Turn the burner off, and allow the heat from the water to gently melt the butter and chocolate. Stir until blended, and remove the bowl from the stove.
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Separate the eggs. Place the whites in a dry, clean bowl, and whisk the yolks into the chocolate mixture.
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Beat the egg whites with an electric mixer until frothy, and gradually add the sugar. Continue to beat the whites until they form medium peaks.
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Fold the whipped whites into the chocolate mixture a third at a time, until thoroughly blended.
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Pour into the prepared pan. Bake for about 25 to 30 minutes or until springy to the touch. Allow to cool.
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While the cake is cooling, make the whipped cream. Place the heavy cream, bourbon and powdered sugar in a large bowl. Using a whisk or an electric mixer, whip until soft peaks form.
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To unmold the cake, use a metal spatula or paring knife to loosen the edges. Place a plate on top of the cake and invert. Peel off the parchment, and flip the cake back over onto another plate. Cut into slices and serve with the whipped cream.
