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---------- Recipe via Meal-Master (tm) v8.05
Title: Flourless Chocolate Cake with Orange Liqueur
Categories: Cakes, Chocolate
Yield: 12 servings
14 oz Bittersweet baking chocolate
= finely chop
3/4 c Plus 2 tb unsalted butter
1 1/4 c Granulated sugar
10 lg Eggs; separated
2 tb Orange-flavored liqueur
1 tb Vanilla extract
Confectioners' sugar
Preparation time: 30 minutes. Baking time: 1 1/2 hours.
Chilling time: Several hours or overnight.
1. Put chocolate and butter into top of double boiler. Cook
and stir over simmering water until melted. Stir in 3/4 cup
of the sugar. Continue stirring until sugar is almost
dissolved.
2. Beat egg yolks in large mixer until light. Beat in a
little of the warm chocolate until well combined. Continue
adding chocolate until fully combined. Return chocolate
mixture to top of double boiler; cook, stirring until
slightly thickened. Do not boil. Remove from heat.
3. Heat oven to 250 degrees. Butter and flour 12-inch
springform pan. Line sides of pan with a strip of buttered
wax paper.
4. Beat egg whites in large mixer bowl until foamy. Beat in
remaining 1/2 cup sugar, 1 tablespoon at a time, until
mixture holds stiff peaks.
5. Stir liqueur and vanilla into chocolate mixture, mixing
well. With a rubber spatula, scrape chocolate mixture over
egg whites. Fold together gently, but thoroughly.
6. Spoon batter into prepared pan. Bake until set and top
is crusty, about 1 1/2 hours. Cool on wire rack to room
temperature. Refrigerate until cold. Loosen edge of cake
from sides of pan. Remove sides of pan. Put cake onto
patter. Sprinkle heavily with confectioners' sugar. Top
will be brittle.
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