by coffeefoodwritergirl
View
my 63 recipes »
Photo by coffeefoodwritergirl
coffeefoodwritergirl's Notes:
Expand9 ounces 72% dark chocolate (preferably Vahlrona or Scharffen Berger) Ask a question about this ingredient
8 ounces unsalted butter at room temperature plus extra for buttering pan Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
1/4 cup Grand Marnier Ask a question about this ingredient
6 tablespoons cornstarch Ask a question about this ingredient
Preheat the oven to 350 degrees. Brush a 4-cup ring mold or a 9-inch springform pan with butter. (If using a springform pan, be sure to wrap sides and bottom securely with tinfoil.)
Ask a question about this stepChop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.
Ask a question about this stepPour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.
Ask a question about this stepIn a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate-butter mixtures should have a similar consistency.
Ask a question about this stepBeat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.
Ask a question about this stepPour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish (making sure if it is a springform pan that the bottom and sides are securely covered with tinfoil to prevent water from leaking into the cake) and fill the dish with near boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated over for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.
Ask a question about this stepJust a note: I made this the other day and I forgot to add the cornstarch -- I actually liked it better! -- you may want to give it a try...
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Another note: As pictured -- has a dark chocolate ganache -- which was made by melting 9.7 ounces of dark chocolate (preferably over 70% -- I used Scharffen Berger -- but use your own favorite....) over a double boiler; adding about a tablespoon or two of heavy cream, stirring to incorporate completely; cool slightly and then spread over top of cake. Hope you like it!