How to Make Flourless Chocolate Cake

Compared to regular chocolate recipes for cakes , flourless chocolate cake is heavier and moist. It is similar to brownies but lighter and more elegant. 

Ingredients:

7 oz. semisweet baking chocolate
2 oz. unsweetened baking chocolate
1/4 cup orange liqueur
Grated rind from 1 orange
16 tablespoons butter, cut into ¼ in. slices
5 eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup cornstarch
For the Filling:
3 oz. semisweet baking chocolate
1/2 oz. unsweetened baking chocolate
3 tablespoons orange liqueur
4 to 5 tablespoons unsalted butter, cut into 1/4 in. slices
For Serving:
Whipped cream flavored with orange liqueur or pure vanilla extract OR chocolate icing

Directions:

1. Preheat the oven to 350 degrees F. Line 2 four-cup cake pans with waxed paper, and butter and flour.

2. Break up the chocolate and place it in a double boiler, along with the orange liqueur and orange rind until smooth and creamy. One slice of butter at a time, beat the butter into the chocolate mixture until smooth, creamy, and has the consistency of heavy mayonnaise. If the mixture is runny, beat it over ice water.

3. In the bowl of an electric mixer, beat the eggs and sugar on low speed. Increase the speed to high and add the vanilla. Beat until fluffy and doubled in volume. The mixture should form soft peaks when the beaters are lifted. Slowly and gradually beat the cornstarch into the egg mixture. Be careful not to over beat. Fold the chocolate mixture into the egg mixture a little at a time.

4. Pour the batter into the prepared cake pans, filling them about 2/3rds. Place in the oven, leaving 2 in. of space between the pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out looking oily. Remove from the oven and cool in the pans for 10 minutes.

5. In the meantime, prepare the filling by melting the chocolate and the liqueur in a double broiler until smooth and creamy. Beat in the butter pieces one at a time.

6. Once the cakes have cooled for 10 minutes, run a knife around the edges of one pan and remove the cake and waxed paper. Serve with whipped cream flavored with orange liqueur or pure vanilla extract or top the cake with chocolate icing.