-
1
Butter a 23cm cake tin, then line with buttered non stick baking paper.
-
2
Dust with flour and then bang the tin over the sink to remove any excess flour.
-
3
Put the chocolate in a small bowl and melt over a saucepan of simmering water.
-
4
Whisk the cream for a few seconds, until it forms peaks.
-
5
If using an electric beater, take care as the cream can go very quickly to butter.
-
6
Add the Kirsch, Grand Marnier and cinnamon to the cream and stir through.
-
7
Heat a large basin, by filling with hot water for a few minutes, drain and dry well.
-
8
Add the eggs and sugar and beat well until light and fluffy.
-
9
Stir in the melted chocolate a little at a time.
-
10
Stir the mixture until tepid and then mix in the cream and liqueur.
-
11
Pour into the prepared tin, which in turn is placed in a baking dish 1/2 filled with boiling water.
-
12
Cook in a moderate oven (180C--- 360F) for approximately one hour or until set on the sides.
-
13
The cake will be slightly soft in the centre, but this firms up when cooled.
-
14
Turn out by running a knife around the edge, and allow to finishing cooling on a cake rack.
-
15
When cold, cover lightly with plastic wrap and refrigerate.
-
16
Remove 1 hour before serving and decorate, or shake icing sugar over the top.
-
17
Cut with a knife dipped in hot water.
-
18
Enjoy- it really is wonderful.
