-
1
Preheat oven to 325F.
-
2
Using 1/2 tsp butter, grease a 9 inch springform pan and line bottom with a parchment round.
-
3
Cover pan underneath and along sides with foil and set in a roasting pan.
-
4
Bring medium saucepan of water to boil.
-
5
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler.
-
6
Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes, reserve.
-
7
Meanwhile, combine eggs, vanilla, sugar and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 - 10 minutes.
-
8
Fold 1/3 of egg mixture into the chocolate mixture using a rubber spatula.
-
9
Repeat this procedure 2 more times, until all of the egg mixture has been added into chocolate mixture.
-
10
Pour batter into prepared springform pan and place in the roasting pan.
-
11
Pour enough boiling water into the roasting pan to come about halfway up the sides.
-
12
Bake until cake has risen slightly and edges are just beginning to set, about 40-45 minutes.
-
13
Remove cake from roasting pan and cool on wire rack to room temperature Remove foil, cover and refrigerate overnight.
-
14
Remove cake from refrigerator about 30 minutes before serving.
-
15
Garnish with confectioners sugar or cocoa immediately before serving.
