(Adapted from Mireille Guiliano — “French Woman For All Seasons”) I like this flourless chocolate cake recipe because it is very rich and relatively simple to make. This is great to make ahead, and is actually better if made in the morning or the night before (better the next day). —coffeefoodwrite
72% dark chocolate (preferably Vahlrona or Scharffen Berger)
unsalted butter at room temperature plus extra for buttering pan
Preheat the oven to 350 degrees. Brush a 4-cup ring mold or a 9-inch springform pan with butter. (If using a springform pan, be sure to wrap sides and bottom securely with tinfoil.)
Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.
- Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.
- In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate-butter mixtures should have a similar consistency.
- Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.
- Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish (making sure if it is a springform pan that the bottom and sides are securely covered with tinfoil to prevent water from leaking into the cake) and fill the dish with near boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated over for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.