This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.
Preparation time 15 minutes (plus refrigeration time); Baking time 1 hour
Position oven shelves; preheat oven to 180°C. Grease deep 22cm-round cake pan, line base and side with baking paper.
Beat eggs and sugar in large bowl with electric mixer about 5 minutes or until thick and creamy. With motor operating, gradually beat in barely warm chocolate (see tips
; beat until combined.
Using metal spoon, gently fold in combined cream and liqueur. Pour mixture into prepared pan.
Place pan in baking dish; pour enough boiling water into dish to come halfway up side of pan.
Bake cake at 180°C 30 minutes. Cover loosely with foil; bake about 30 minute. Discard foil; cool cake in pan.
Turn cake onto serving plate; cover, refrigerate overnight. Serve dusted with a little sifted cocoa, if desired.
Serves 12. per serving
23.6g fat; 1523kJtips
Melt chocolate in a medium heatproof bowl placed over saucepan of hot water. Do not allow water in pan to touch bottom of the bowl containing chocolate. You can also stand the heatproof bowl in a sink of hot water and stir the chocolate until it melts, or you can melt the chocolate in a microwave-safe bowl cooked on HIGH (100%) in the microwave oven, pausing to check the chocolate every 20 seconds.
Any type of liqueur can be substituted for the citrus-flavoured Cointreau; you don't have to have a citrus flavour at all if you prefer some other taste such as rum or Frangelico, etc.
The beauty of this cake is that it is completely finished a day ahead of party time.
This cake is delicious served with fresh raspberries and fresh raspberry coulis.Storage
Cake will keep up to 4 days in an airtight container in the refrigerator.