Skill required: Chocolate Lover
Note: Mostly flourless - a confection between fudge and a brownie
9 oz. bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
1/2 cup sugar
2 Tablespoons Cointreau (May also use Grand Marnier or brandy)
5 eggs
1 Tablespoon unbleached, all-purpose flour
confectioners' sugar for dusting
optional: whipped cream to serve with the cake
1. Preheat oven to 350°F.
2. Grease a 9-inch springform pan. Line the base with a circle of parchment paper that has also been well greased. Wrap the bottom and sides of the pan with aluminum foil to prevent water from seeping into the pan.
3. In a saucepan, melt the chocolate, butter and sugar over low heat. Stir frequently until the mixture is smooth.
4. Remove from heat and allow to cool slightly - about 5 minutes. Stir in the Cointreau.
5. In a large bowl, beat the eggs together for about 1 minute.
6. Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended.
7. Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4-inch up the side of the pan.
8. Bake for 25-30 minutes, until the edges of the cake are set but the center is still soft.
9. Remove the foil and place the pan on a rack to cool. The center will sink and don't worry if the top cracks a bit.
10. While the cake is cooling, cut 6-8 strips of parchment paper about 1-inch wide.
11. Release the pan and invert the cake onto the wire rack. Carefully peel off the parchment paper. Allow the cake to finish cooling.
12. When the cake is completely cool, lay the parchment strips randomly over the cake and dust with the confectioners' sugar.
To serve: Cut into 10 slices and serve accompanied by a dollop of whipped cream if desired.
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