Flourless Chocolate Cake
Adapted from The Best Recipe by the editors of Cook’s Illustrated
magazine
9 large eggs, separated
1 lb. bittersweet chocolate
1 c. unsalted butter
¼ c. Grand Marnier
Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan
with parchment and grease the pan sides. Melt chocolate, butter and
Grand Marnier in microwave at 50 percent power for 2 minutes. Stir.
Continue heating at 50 percent power for 2 minutes and stirring until
the chocolate and butter are melted and smooth. Beat egg whites until
stiff. In a separate bowl, beat egg yolks until frothy. Add the
chocolate mixture to the egg yolks. Fold the egg whites into the
chocolate mixture until the mixture is totally homogenous. Scrape batter
into the springform pan. Bake for 25 minutes. To serve, remove
springform pan sides, invert cake on a flat platter, peel off parchment
and sprinkle with powdered sugar. Serves 16.
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