Ingredients
Method
1.Position oven shelves; preheat oven to 180°C. Grease deep 22cm-round cake pan, line base and side with baking paper.
2.Beat eggs and sugar in large bowl with electric mixer about 5 minutes or until thick and creamy. With motor operating, gradually beat in barely warm chocolate (see notes); beat until combined.
3.Using metal spoon, gently fold in combined cream and liqueur. Pour mixture into prepared pan.
4.Place pan in baking dish; pour enough boiling water into dish to come halfway up side of pan.
5.Bake cake at 180°C for 30 minutes. Cover loosely with foil; bake about 30 minutes. Discard foil; cool cake in pan.
6.Turn cake onto serving plate; cover, refrigerate overnight.
Melt chocolate in a medium heatproof bowl placed over saucepan of hot water. Do not allow water in pan to touch bottom of the bowl containing chocolate. You can also stand the heatproof bowl in a sink of hot water and stir the chocolate until it melts, or you can melt the chocolate in a microwave-safe bowl cooked on high (100%) in the microwave, pausing to check the chocolate every 20 seconds. Any type of liqueur can be substituted for the citrus-flavoured Cointreau; you don’t have to have a citrus flavour at all if you prefer some other taste such as rum or Frangelico, etc.
Note
