8” cake round
9×9 square pan (9X14 fine too)
Preheat oven 160c/325f
2 sticks butter- cubed
1 1/4 cups semisweet chocolate- chopped
Splash of Frangelico or favorite liqueur
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon sea salt
Grease an 8” round cake pan or cheesecake pan, and line with parchment paper.
Over a double boiler, melt together chocolate, butter and Frangelico until smooth. Do not over heat.
Pour into large bowl and set aside.
Beat eggs, sugar and vanilla for 5 minutes on high. Mixture will double.
Gently fold half the egg mixture into the chocolate.
Repeat with other half.
Pour batter through a strainer into your cake pan.
Set your cake pan in the larger pan. You will be creating a Bain Marie by filling the larger pan to the halfway point of your cake pan with boiling water, this allows your cake to bake gently.
Bake for 40 minutes.
Remove cake from larger pan and cool at room temp.
When cake is cool, cover and refrigerate until chilled, at least 3-4 hours.
Let cake sit at room temp for 20 minutes before removing it from the pan.
Invert, remove parchment and set rightside up onto your serving plate.
Serve with a small scoop of vanilla ice cream or whipped cream.