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1
Position the oven rack to the lower-center portion of the oven. Preheat to 325 degrees. Grease a 10-inch springform pan and set aside.
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2
If using a stand mixer, add the eggs to the mixing bowl and beat on speed 6 for about 4-5 minutes, until the eggs are foamy and have about doubled in volume. If using a hand-held mixer, beat on high for 5 minutes until the volume doubles and eggs are foamy.
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3
While those are beating, add butter, chocolate and Kahlua to a heat-proof pan. Put in the microwave in 30-second increments, stirring in between. Heat for about 2 minutes total, until butter and chocolate mixture is smooth.
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4
Add the foamy egg mixture to the chocolate/butter mixture in 3 increments. Make sure the egg and chocolate mixtures are fully incorporated.
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5
Pour into the greased springform pan and cook for about 14-15 minutes, until the edges are beginning to set, the cake has risen a bit and there is a glazed crust on the surface resembling brownies. If you are using a different-sized pan, just look for these signs. It will still be pretty liquidy!
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6
Cool until the cake reaches room temperature, then stick in the fridge overnight to set. Some recipes require 24 hours, but I found that about 8-10 hours was enough.
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7
Before serving, remove the sides of the pan and sprinkle some confectioner's to decorate, if you wish!
