8 large eggs, cold
1/2 pound unsalted butter, cut into small chunks
1 pound semisweet or dark chocolate, cut into small chunks
1/4 cup Kahlua (optional)
1.Adjust oven rack to lower middle position and heat oven to 325 degrees.
Line bottom of 8" springform pan with parchment and grease sides. Cover pan
underneath and along sides with sheet of heavy-duty aluminum foil (make it
water tight) and set in large rasting pan. Bring kettle of water to boil.
2. Beat eggs with hand-held mixer at high speed until volume doubles to
approx. 1 quart, about 5 minutes. Alternate, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on KitchenAid) to achieve same result, about 5 minutes.
3. Meanwhile, melt chocolate and butter and liqueur (if using) in large
heat-proof bowl set over a pan of almost simmering water until smooth and
warm (about 115 degrees on instant read thermometer) stirring once or twice.
Fold 1/3 of the egg foam into chocolate mixture using large rubber spatula
until only a few streaks are visisble; fold in half of remaining foam, then
the last of remaining foam, until mixture is totally homogenous.
4. Scrape batter into prepped pan. Set roasting pan on oven rack and pour
enough boiling water ot come about halway up side of pan. Bake until cake
has risen slightly, edges are just beginning toset, a thin glazed crust
(like a brownie) has formed on the surface, and instant read thermometer
registers 140 degrees. (About 20 minutes). Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate
overnight to mellow.
5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment liner, and turn cake right side up on serving platter. Sieve light sprinking of icing sugar to decorate, if desired.
**The cake will look like it is not set when you remove it from the bain marie. It will set up when it's left to rest at