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Chocolate Grappa Cake

1/2 cup raisins
3/4 cup plus 1 tablespoon all-purpose flour
9 ounces fine-quality bittersweet or
semisweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into
large pieces
6 large eggs, separated
1/2 cup granulated sugar
1/3 cup grappa
1 teaspoon vanilla
1/3 cup pine nuts
confectioners' sugar for dusting the cake
whipped cream as an accompaniment if desired

In a small bowl let the raisins soak in warm water to cover for 20 minutes. Drain the raisins, pat them dry between paper towels, and in a small bowl toss them with 1 tablespoon of the flour until they are coated. Line the bottom of a buttered 9-inch springform pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess.

In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring occasionally, until the mixture is smooth, remove the bowl from the heat, and let the mixture cool for 5 minutes. In a large bowl whisk together well the egg yolks, the granulated sugar, the grappa, and the vanilla and stir in the chocolate mixture, a spoonful at a time, stirring well after each addition. Add the remaining 3/4 cup flour, stirring until the batter is just combined, and fold in the raisins and the pine nuts. In another large bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold soft peaks, stir one fourth of them into the batter, and fold in the remaining whites gently but thoroughly.

Turn the batter into the prepared pan, smooth the top, and bake the cake in the middle of preheated 350 degree F. oven for 40 to 50 minutes, or until it is puffed and small cracks appear on top. (The center will be slightly moist.) Let the cake cool in the pan or a rack for 10 minutes, remove the side and bottom of the pan and the wax paper, and let the cake cool completely on the rack. Dust the cake lightly with the confectioners' sugar and serve it with the whipped cream.