carrying on a family tradition

For 15 years my father made a flour-less, chocolate, scotch, bundt cake for Christmas that looked like it had two layers to it. The top (when the pan was inverted) was kind of carmel colored, while the bottom was chocolate. My father past away in January and took the recipe with him. I remember that it had no flour and that it was placed in a pan of water before putting it in the oven at a low temp, (275-300 degrees). Does this sound familiar to anyone?