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1
Preheat oven to 350F.
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2
Generously grease a 9-2-inch springform pan.
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3
Line the bottom with parchment paper and grease.
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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.
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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.
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6
Beat in the flour, the slowly beat in the chocolate mixture until well blended.
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7
Pour into the pan.
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8
Place the springform pan in a large roasting pan.
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9
Add enough boiling water to come 3/4 inch up the side of the springform pan.
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10
Bake for 25-30 minutes, until the edge of the cake is set but the center is soft.
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11
Remove the springform pan from the oven and remove the foil.
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12
Cool on a cooling rack.
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13
The cake will sink in the center and have it's classic slim form and it cools.
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14
Don't worry if the top cracks slightly Remove the sides of the springform pan and turn the cake onto a wire rack.
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15
Lift the pans base off and carefully peel the parchment paper off the bottom of the cake.
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16
Leave the cake on the rack until it cools completely.
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17
Cut 6 strips of parchment paper 1-inch wide and place the randomly over the cake.
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18
Dust with the powdered sugar, then carefully remove the paper.
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19
Slide the cake onto a serving platter and serve with the whipped or sour cream.
