2TbspKaluah liqueur OR Grand Marnier, OR another liquor of choice. If you prefer not to add alcohol, use cold brewed coffee instead.
1tsppure vanilla extract
Instructions
Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan (preferably light metal). Dust with cocoa powder and dump out excess.
Combine the butter and chocolate in a medium metal bowl set over a pot of simmering water on the stove (or use double boiler) and melt together, stirring frequently, until the chocolate is melted and smooth. Remove top bowl and set aside to cool to room temperature.
Meanwhile beat the eggs, granulated sugar and salt in a large bowl with an electric mixer at medium-high speed until eggs are thickened and airy, 4-6 minutes. Beat in liqueur and vanilla. Gently fold in the cooled melted chocolate mixture with a rubber spatula in three additions, until just combined (do not overmix or stir vigorously as you want to maintain the fluffiness of the whipped eggs).
Pour the batter into the prepared pan and bake until the edges are set and the center puffs but is still slightly jiggly when you wiggle the pan, about 30-40 minutes depending on your oven. Do not overbake and do not use a toothpick to check as the cake will fall.
Transfer cake to a wire rack and let cool completely (cake center will sink a bit). Remove cake from springform ring. Dust cake with cocoa powder and confectioners sugar just before serving. Serve with a side of whipped cream or vanilla ice cream.