Flourless Fudge Cake
serves 10 - prep time 30 minutes - total time 6 hours
2 sticks of butter (16 T.), cut into pieces
unsweetened cocoa powder for pan
2 cups (12 oz.) semisweet chocolate chips
3 T. orange liqueur (I omitted this)
6 large eggs, separated, at room temp
4 T. granulated sugar
confectioners' sugar, for dusting
1. Preheat over to 300. Butter the bottom and sides for a springform pan. Line bottom of pan with parchment paper (I used waxed paper), butter parchment. Dust paper and sides of pan with cocoa, tapping out excess.
2. In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat and stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 T. of granulated sugar until pale and doubled in volume, about 6 minutes. Temper the egg mixture by adding about a cup of the chocolate mixture at first and mixing thoroughly, then stir in the rest of the chocolate mixture.
3. In another bowl, with mixer on high speed, beat egg whites until soft peaks form, gradually add remaining granulated sugar until medium-stiff peaks form. Whisk 1/2 of the egg whites into the chocolate mixture, then gently fold in the rest.
4. Pour batter into prepared pan, bake until cake pulls away from the sides of the pan and the center is just set, 45 to 50 minutes. On a wire rack, cool completely in pan. Cover with plastic wrap and chill for at least 4 hours or up to overnight. To serve, run a metal spatula around the edge of the pan and unmold cake. Dust with confectioners' sugar.
I also served the cake with fresh raspberries and whipped cream. Maybe it was because I used waxed paper instead of parchment, but my cake kinda stuck to the bottom of the pan a little, I just ran a knife around the edges and unstuck it, it looked fine.
