8 oz bittersweet chocolate
8 oz unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1 cup sugar
1/4 cup orange flavored liqeur such as Grand Marnier
6 tbsp cornstarch
1. Preheat the oven to 350 degrees. Brush a 9-inch springform pan with butter.
2. Break up or chop 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.
3. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.
4. In 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 mixtues should have a similar consistency.
5. Beat the chocolate-butter mixture into the egg-sugar mixture and add the orange liquer. Beat another minute to mix. Sift the cornstarch onto the batter and gently fold in.
6. Pour the batter into the prepared pan. Tap the pan on the counter to level and cover with buttered waxed paper. Put the pan in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the pan in the preheated oven for 55 minutes. Let cool Turn upside down on a serving platter, but wait 30 minutes to remove the mold.
7. Turn the pan right side up. Remove the side of the pan. Peel off the waxed paper. Leave cake on pan bottom for serving.
8. Cut serving pieces. Serve with unsugared whipped cream.
Adapted from French Women Don’t Get Fat
