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1
Preheat the oven to 325F.
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2
Using the 1/2 tablespoon butter, grease a 9-inch springform pan.
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3
Line the bottom of the pan with a parchment round.
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4
Tightly cover the pan underneath and along the outer sides with foil and set in a roasting pan.
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5
Bring a medium saucepan of water to boil.
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6
Combine the butter, chocolate and Kahlua in a metal bowl set over simmering water or in the top of a double boiler.
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7
Melt the chocolate, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
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8
Meanwhile, combine the eggs, sugar, vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes.
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9
Fold 1/3 of the egg mixture into the chocolate mixture with a rubber spatula.
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10
Repeat this process 2 more times until all of the egg mixture has been folded into the chocolate.
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11
Pour the batter into the prepared springform pan and add enough boiling water to the roasting pan to come halfway up the side of the springform.
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12
Bake until the cake has risen slightly and the edges are just beginning to set, about 25 minutes.
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13
Remove the cake from the roasting pan and cool on a wire rack to room temperature.
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14
Remove the foil, cover and refrigerate overnight.
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15
Remove the cake from the refrigerator about 30 minutes before serving.
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16
Remove the springform side, invert the cake onto a large plate, and peel away the parchment paper from the bottom.
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17
Invert the cake onto another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
