Ingredients
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½ cup Granulated Sugar
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8 tablespoons (1 stick) Unsalted Butter
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8 ounces Semisweet Chocolate
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1 teaspoon pure Vanilla Extract
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1 teaspoon hot freshly brewed Coffee
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2 tablespoons Grand Marnier
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1 teaspoon ground Cinnamon
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6 large Egg
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Confectioners’ Sugar
Directions
Your family and friends will ooh and aah when you treat them to this decadent dessert. The intensity of the chocolate flavor and the simplicity of the recipe make it a winner every time. Serve the cake warm with a dusting of confectioners’ sugar or a scoop of vanilla ice cream.
Steps
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1
Done
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Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 9-inch springform pan and dust lightly with granulated sugar; tap out the excess. |
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2
Done
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Put the butter and chocolate in a heatproof bowl, set it over a pot of gently simmering water (do not let the bottom of the bowl touch the water), and stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla, coffee, Grand Marnier, and cinnamon. Set aside to cool to room temperature. |
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3
Done
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In the bowl of a stand mixer fitted with the whisk attachment (or in a medium mixing bowl, using a handheld mixer), beat the egg yolks and granulated sugar together on high speed for 3 to 4 minutes, until pale yellow and thick; the mixture should be thick enough to form ribbons when the whisk is lifted. Gently fold one-quarter of the egg yolk mixture into the chocolate mixture, then add the chocolate-egg mixture to the remaining yolks and gently fold to combine. |
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4
Done
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In a clean mixing bowl or other large bowl, using a clean whisk (or clean beaters), beat the egg whites until they form soft peaks. Fold one-quarter of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until just incorporated, being careful not to deflate the egg whites. It is better to have some traces of egg whites than to overmix the batter and end up with a tough cake. |
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5
Done
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Wrap the sides and bottom of the prepared springform pan in heavy-duty aluminum foil and place the pan in a deep baking pan large enough to hold it. Pour the batter into the springform pan and spread evenly with a spatula. Fill the baking pan with enough hot water to come about halfway up the sides of the springform pan. |
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6
Done
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Bake for 30 to 35 minutes, until the cake is firm at the edges but still jiggles slightly in the center; it will set completely as it cools. Remove the pan from the water bath and cool the cake on a wire rack for about 10 minutes. |
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7
Done
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Gently run a knife around the edges of the pan to loosen the cake, then open the springform and remove the sides. Carefully transfer the cake to a serving plate. Slice and serve immediately, dusting each serving with confectioners’ sugar. |
