We worked from an old, dusty recipe torn from the pages of a nondescript newspaper circa 1992, so I can't properly credit the original source, but a similar recipe can be found here.
Ingredients:
1 lb bittersweet chocolate or four 4 oz. bars (we used Ghirardelli's bars here)
2 sticks of unsalted butter
1/4 cup hazelnut liqueur (or coffee, almond, chocolate)
1 1/2 teaspoons vanilla extract
7 eggs at room temperature
1 cup sugar
Directions:
Preheat oven to 350° F. Butter a 9-inch springform pan, line with parchment paper, and butter the parchment. In a saucepan, simmer the bittersweet chocolate (broken up into pieces), butter, and the coffee liqueur. When the mixture is fully melted & smooth, stir in the vanilla extract and set aside to cool. While that's cooling, beat your eggs for several minutes until they're fluffy (don't worry if this takes a bit longer than you expect) and add the sugar. Combine chocolate mixture with the eggs/sugar and blend. Pour batter into pan and bake for one hour or until a toothpick inserted into the center comes out virtually clean. Let cool in the pan, then loosen springform and remove. When the cake is fully cooled (we allowed it to sit overnight), dig out your sifter and sprinkle powdered sugar over the top. In a pinch, use a sieve for this step (amateur hour in this house!) and feel free to throw in a paper cutout of your favorite holiday shape to form the "blank space" in the center. We went with the obvious--a tree! Enjoy and Merry Christmas!
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I tasted this and it's delicious!
ReplyDeleteThanks Mom!
DeleteHoly cow!!! That looks amazing! ...However, do paperclips take the place of the flour?
ReplyDelete