Flourless Chocolate Cake

8 large eggs (cold
16 oz bittersweet chocolate (60% cocoa), coarsely chopped
2 sticks unsalted Butter
1 jigger (1.5 fl oz) Coffee liqueur (optional)

Preheat oven to 325 degrees F. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides of the pan.Wrap the bottom of the pan with heavy duty foil and set pan in a larger roasting pan. Using a handheld mixer, beat the eggs at high speed for about 5 minutes, until they double in volume. Melt chocolate and butter with liquer, if using in a large bowl in the microwave on 50% power dor 1 minute. Stir and microwave in 30 second intervals, stirring after each until chocolate is fully melted. Fold a third of the eggs into chocolate mixture with a rubber spatula until just a few streaks are visable.. Repeat with half of the remaining eggs, then fold in the last of the eggs. Pour batter into prepared springform pan and smooth the surface. set roasting pan in oven and pour enough boiling water in to come halfway up the outside of the springform pan. bake 20-25 minutes until the cake has risen slightly, the edges are beginning to set and an instant read thrmometer inserted halfway into the cake reads 140 degrees F. Remove springform pan to a wire rack and cool to room temperature.. cover and refrigerate overnight. 30 minutes before serving, remove sides of pan and invert cake onto a sheet of wax paper and again onto a serving platter.
Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user HONEYDRIPPER.