Flourless Chocolate Chambord Cake

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Title: Flourless Chocolate Chambord Cake
Categories: Cakes, Chocolate
Yield: 16 servings

10 oz Semisweet chocolate; chopped
Or 1 2/3 cup chocolate chips
2 oz Unsweetened chocolate;
-chopped
3/4 c Unsalted butter
Cut into 12 pieces
1/3 c Water
6 Eggs
1 c Granulated sugar
1 ts Vanilla extract
3 tb Chambord
Or other raspberry liqueur
Sweetened whipped cream

Recipe by: Midwest Living, December 1994
Preheat oven to 325 degrees; grease and flour a 9-inch
springform pan. Melt the semisweet chocolate, unsweetened
chocolate and butter with the water in a medium saucepan
over low heat, stirring with a wire whisk until smooth.
Cool slightly. In a large mixing bowl, beat the eggs,
sugar and vanilla extract on high speed for 10 minutes.
Fold in the chocolate and liqueur. Transfer the batter to
the prepared pan. Place the pan in a shallow baking pan.
Bake for 35 to 40 minutes, or until the cake is slightly
puffed on the outer one-third of the top and the center
doesn't shake when you move the pan gently. The cake
should feel firm all over, except in the center.

Remove the springform pan to a wire rack to cool for 20
minutes. Loosen and release the sides of the pan, but
leave the cake in the pan until completely cool. Remove
the cake from the pan. Cover and chill for 6 to 48 hours.
Serve with whipped cream. Store in the refrigerator. Note:
This fudgy cake will dip in the center after it is baked.
Disguise this by filling the center with whipped cream and
fruit, if you like. Recipe from The Sandpiper restaurant
near Holland, Michigan. Penny Halsey

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