8 Eggs
3 tb Grand Marnier or other
-orange-flavored liqueur or
-cognac
1 1/2 lb Semisweet baking chocolate;
-melted and cooled slightly
2 1/2 c Whipping cream; whipped
Preheat oven to 260 degrees. Grease and flour inside of 10-inch cake pan
that is at least 2 inches deep. Set aside.
In large bowl, whip eggs and Grand Marnier together. Slowly add chocolate.
Gently fold in cream and mix well. Pour mixture into prepared pan and set
pan into center of oven.
Bake 2 hours or until toothpick inserted into center comes out clean and
cake pulls away from sides of pan.
Remove from oven and cool completely. Center of cake will fall slightly
after it cools. Refrigerate about 30 minutes, then invert onto a serving
platter. Garnish cake with rosettes made of your favorite chocolate ganache
or frosting and/or serve with vanilla or chocolate sauce if desired. Makes
12 to 16 servings.
Note: Unlike cakes with flour, the consistency of this cake is very moist,
almost fudgelike.
Yields
1 Servings