The Chronicle
Pella — 1 lb bittersweet chocolate, coarsely chopped
1 cup unsalted butter
1/4 cup chocolate, hazelnut or coffee liqueur
1 1/2 tsp vanilla extract
7 eggs, at room temp
1 cup sugar
1. Preheat oven to 350F. Butter a 9-inch deep-sided springform pan, line with parchment paper, and butter the parchment.
2. In a large saucepan, simmer chocolate, butter and liqueur. When mixtrure is melted and smooth, stir in vanilla. Set aside to cool.
3. Beat eggs with sugar on medium for 5 minutes or until fluffy. Gradually add eggs to chocolate mixture.
4. Spoon batter into pan. Bake cake for about 1 hour or until a toothpick inserted into center comes out with a few crumbs attached. Cool for 1 hour in pan, then loosen springform and remove. When cool sprinkle with confectioner's sugar. Store in refrigerator.
Serves 12.
