it sets, about 4 hours. Line a 23 cm round pan with plastic wrap. With a heavy spoon, remove 0.75 of the ganache to the bowl of a counter-model electric mixer or a large food processor fitted with the metal blade. Do not use a han mixer or a standard size foor processor the motors are not strong enough to process the ganache). Refrigerate the remaining ganache. Add the bourbon to the ganache in the bowl and process on or mix at low speed to combine. Now comes the critical part: as you continue beating or processing, the mixture will get soft ( You may find that you will need to stop the food processor several times to break up and reposition the ganache until it begins to soften; as ganache softens, increase mixer speed to medium). After it softens, the mixture will lighten in color, then start to thicken or tighten up again. Stop processing or mixing at this point, or the mixture will become grainy. Transfer the mixture to the lined cake pan,spreading evenly with a knife. Place a piece of plastic wrap over the ganache and press down on it to eliminate any air pockets. Remove the plastic used to cover the top and refrigerate for 1 hour. To complete the cake, and before serving, unmold by inverting the cake pan onto the seving dish. Take the reserved ganache from the the refrigerator and place in a heavy saucepan over very low heat. Stirring constantly cook until it is melted and warm, and, not hot or it will melt the cake. Pour the melted ganache over the cake, spreading so that it flows down the sides. Refrigerate again for at least an hour. Remove any ganache on the serving dish. Use a pastry tube to pipe whipped cream rosettes around the edge of the plate. ----