Chocolate, Chocolate Cake
A dense, flourless-style bittersweet chocolate cake: a full pound of chocolate and butter beaten with egg yolks, sugar, and Grand Marnier, lightened with stiff whites, baked low and slow, and served with warm white chocolate sauce.
Ingredients
- 1 lb bittersweet chocolate, chopped
- 1 lb butter
- 2 tbsp Grand Marnier
- 11 each egg yolks
- 1 0.8 cup sugar
- 11 each egg whites, beaten until stiff
- 2 cup white chocolate sauce, warm
- 1 as needed whipped cream, for garnish
- 1 as needed chopped mint, for garnish
Instructions
- 1
Preheat oven to 300°F. Butter and flour a 12-inch springform pan.
- 2
In a double boiler over medium heat, melt the chocolate and butter together. Stir in Grand Marnier. Remove from heat and cool to room temperature.
- 3
In an electric mixer on medium speed, beat the egg yolks until pale yellow and ribbon-like, 6-8 minutes. During the last 2 minutes, add sugar in a steady stream.
- 4
With mixer running slowly, add the chocolate mixture and blend until incorporated. Fold in the stiff egg whites.
- 5
Pour batter into the prepared pan. Bake in the center of the oven for 1.5-2 hours until a toothpick comes out clean.
- 6
Cool on a wire rack 15 minutes. Remove springform sides and cool completely. Invert onto a serving plate.
- 7
Slice into 16 pieces. Serve with warm white chocolate sauce, whipped cream, and chopped mint.