Ingredients: |
Ingredients: 1 pound semisweet chocolate, coarsely chopped
2 sticks unsalted butter, cut into ½-inch cubes, plus ½ tablespoon
¼ cup Kahlua
8 large eggs
¼ cup sugar
1 teaspoon vanilla
½ teaspoon salt
Confectioners' sugar or cocoa powder for decoration
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Directions: |
Directions:Preheat oven to 325º F. Using ½ tablespoon butter, grease a 9-inch springform pan and line bottom with a parchment round. Wrap the springform pan along the bottom and sides with heavy duty aluminum foil. Place pan in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold one-third of egg mixture into chocolate mixture using a rubber spatula. Repeat this process two more times, until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared springform pan and pour enough boiling water to come about halfway up the sides of the pan. Bake until cake has risen slightly and edges are just beginning to set, about 25 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving. |
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