Flourless Chocolate Cake


I always prefer this cake the next day. It’s a perfect, rich dessert for cool weather. There is no need to refrigerate it—just cover loosely with waxed paper and keep it in a cool place. If refrigerated, make sure to take it out at least 2 hours before serving.


8 ounces dark chocolate
8 ounces unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1 cup sugar
1⁄4 cup Grand Marnier or orange-flavored liqueur
6 tablespoons cornstarch

Yield: 8 servings


Preheat the oven to 350 degrees. Brush a 4-cup ring mold or a 9-inch springform pan with butter. 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. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside. 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 mixtures should have a similar consistency. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in. Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold 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 mold in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold. Serve with unsugared whipped cream.