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1
Preheat oven to 325 degrees F.
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2
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round.
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3
Cover pan underneath and along sides with foil and set in a roasting pan.
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4
Bring a medium saucepan of water to boil.
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5
Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler.
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6
Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
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7
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes.
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8
Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula.
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9
Repeat this process 2 more times until all of egg mixture has been folded into chocolate mixture.
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10
Pour batter into prepared springform pan and place in the roasting pan.
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11
Pour enough boiling water into the roasting pan to come about halfway up the sides.
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12
Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes.
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13
Remove cake from roasting pan and cool on wire rack to room temperature.
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14
Remove foil, cover, and refrigerate overnight.
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15
Remove cake from refrigerator about 30 minutes before serving.
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16
Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom.
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17
Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
