Chocolate Souffle Cake
|Bittersweet chocolate||11 Ounce, chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Grand marnier||1⁄4 Cup (4 tbs)|
Preheat the oven to 350°F.
Line the bottom of an 8-inch round cake pan with parchment paper and the sides with a paper collar.
Butter the paper well.
In a double boiler over barely simmering water, stir the chocolate and butter together until completely melted.
In a medium bowl, beat the egg, egg yolks, and 1/4 cup of the sugar together on high speed for 3 to 5 minutes, until it is tripled in volume and soft peaks form.
Gently stir in the liqueur, if you like.
In a large bowl, beat the egg whites and remaining sugar until soft peaks form.
Fold the chocolate mixture into the yolks, then fold in the egg whites.
Pour the batter into the prepared cake pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Loosen the edges with a knife and unmold unto a cake plate.
Cool completely, slice, and serve.