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1
Grease a 9-inch springform pan, and line with parchment paper or wax paper; grease paper.
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2
Set aside.
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3
Combine chocolate morsels and butter in the top of a double boiler; bring water to a boil.
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4
Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
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5
Remove from heat; add liqueur, beating with a wire whisk until blended.
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6
Set aside, and let cool.
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7
Combine eggs, 1/4 cup sugar, 1 tsp vanilla, and salt in a large mixing bowl.
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8
Beat at high speed of an electric mixer 5 minutes or until the mixture triples in volume.
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9
Sprinkle flour over the egg mixture and gently fold together.
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10
Fold in reserved chocolate mixture.
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11
(The batter will decrease in volume).
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12
Pour the batter into your prepared pan.
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13
Bake at 400F for 10 to 12 minutes or until the center is firm but not set.
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14
(DO NOT OVERBAKE).
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15
Cool to room temperature in the pan on a wire rack.
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16
Cover and chill for at least 8 hours.
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17
To serve, carefully remove the sides of the springform pan.
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18
Beat whipping cream and 1/2 tsp vanilla until foamy; gradually add sifted powdered sugar, beating until soft peaks form.
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19
Serve on top of your cake slices.
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20
Or, if you want to present the cake whole, gently spoon the whipped cream mixture into a decorator bag fitted with the desired tip.
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21
Pipe the whipped cream mixture on top of the pie.
