There is no flour in this cake because it is really a chocolate mousse that, when baked, turns into a rich, fudgy cake. Serve with Riesling.
1/2 cup plus 2 tablespoons sugar, divided
16 ounces semisweet chocolate
1/4 cup strong brewed coffee
1/4 cup plus 1 tablespoon Grand Marnier or dark rum, divided
2 teaspoons vanilla extract
3 cups heavy cream, divided
Fresh fruit for garnish (optional)
Beat eggs and 1/2 cup sugar on high speed for 5 minutes, or until mixture is thick and creamy.
Put chocolate in top of a double boiler. Add coffee and Grand Marnier, and melt until smooth. Remove from heat. Add vanilla, and set aside.
Whip 1 cup cream until thick and stiff. Fold chocolate into beaten egg mixture, and then gently fold in whipped cream. Make sure batter is well mixed, then pour into a 9-inch springform pan.
Set springform pan into a larger pan filled with about 2 inches hot water. Bake in a preheated 350° oven for 1 hour, or until center of cake seems firm to the touch.
When cake is done, remove it from the oven, and carefully lift it out of the water bath. Set on a rack to cool completely. Cover, and chill at least 8 hours, or overnight.
To serve, whip remaining 2 cups cream with remaining 2 tablespoons sugar and 1 tablespoon Grand Marnier. Whip until thick and stiff. Remove cake from refrigerator. Run a knife around the side, and gently release sides of springform pan. Invert cake onto a serving platter, and carefully lift off the bottom. Frost top and side of cake with whipped cream. Decorate with shaved chocolate. Surround cake with fresh fruit, if desired. Serves 8–10.
Virginia Wine Country