1 lb semi-sweet chocolate, coarsely chopped(40-50% chocolate)
1/2 lb unsalted butter cut into 12" cubes
1/4 c. Kahlua
8 lg. eggs
1 t. vanilla
1/4 c. sugar
Confectioners sugar or cocoa plus fresh raspberries
OVEN: 325 F.
Butter with 1/2 T. butter 9" spring-form pan and line bottom
with a round of parchment.
Cover pan underneath and along sides with foil and set in roasting pan.
Bring a medium saucepan of water to boil.
Combine chocolate, butter and Kahlua in metal bowl and set over simmering water or in top of double boiler. Melt mixture, stirring constantly until smooth and creamy, about 5 minutes. Reserve
MEanwhile, combine eggs, sugar,, vanilla and salt in large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 min to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat 2x more until all egg mixture has been folded in.
Pour batter into spring form pan and place in roasting pan. Pour boiling water into roasting pan to come up halfway up sides. Bake until cake has risen slightly and edges are beginning to set, about 40 -45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover and refrigerate over night.
Remove cake from refrigerator 30 minutes before serving. Remove spring-form pan sides, invert cake onto large plate and peel away parchment paper from bottom. Re-invert cake on another large plate or serving platter and garnish with confectioners sugar or cocoa immediately before serving.