French Chocolate Cake

1. 1

   Preheat oven to 350F.

2. 2

   Generously grease a 9-2-inch springform pan.

3. 3

   Line the bottom with parchment paper and grease.

4. 4

   Wrap the bottom and sides with foil to prevent water from seeping through in cooking In a saucepan, over low heat, melt the chocolate, butter and sugar, stirring frequently until smooth.

5. 5

   Remove from the heat, cool slightly and stir in the brandy or liqueur In a large bowl, beat the eggs lightly for 1 minute.

6. 6

   Beat in the flour, the slowly beat in the chocolate mixture until well blended.

7. 7

   Pour into the pan.

8. 8

   Place the springform pan in a large roasting pan.

9. 9

   Add enough boiling water to come 3/4 inch up the side of the springform pan.

10. 10

    Bake for 25-30 minutes, until the edge of the cake is set but the center is soft.

11. 11

    Remove the springform pan from the oven and remove the foil.

12. 12

    Cool on a cooling rack.

13. 13

    The cake will sink in the center and have it's classic slim form and it cools.

14. 14

    Don't worry if the top cracks slightly Remove the sides of the springform pan and turn the cake onto a wire rack.

15. 15

    Lift the pans base off and carefully peel the parchment paper off the bottom of the cake.

16. 16

    Leave the cake on the rack until it cools completely.

17. 17

    Cut 6 strips of parchment paper 1-inch wide and place the randomly over the cake.

18. 18

    Dust with the powdered sugar, then carefully remove the paper.

19. 19

    Slide the cake onto a serving platter and serve with the whipped or sour cream.

* Per serving · 4 servings · Values may vary.