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1
Pre-heat the oven to 350.
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2
Butter and flour a 10-inch cake pan.
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3
Line with parchment.
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4
Melt the chocolate with the liqueur or brandy and coffee.
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5
Transfer to a medium/large bowl and set aside to cool until lukewarm.
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6
In a stand mixer bowl over boiling water, whisk the eggs and sugar together until they are just warm.
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7
Then beat in the mixer until very pale and tripled in volume.
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8
Add a fourth of the egg mixture to the chocolate, then mix all the chocolate back into the egg.
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9
Fold in the flour, then fold in the stiffly beaten whipped cream.
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10
Pour into the prepared cake pan.
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11
Place the cake pan in a larger pan.
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12
Pour water into the larger pan until it reaches about halfway up the sides of the cake pan.
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13
Bake 40 to 50 minutes until puffed and firm, but still moist.
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14
Remove the pan from the water bath and cool on a rack.
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15
Unmold to a plate or cardboard cake form and peel off the parchment paper.
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16
Then turn top side up.
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17
Before serving, slice into 12 pieces, but keep together.
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18
Reheat just before serving for 5 to 6 minutes to warm.
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19
Serve on a drizzle of caramel or raspberry or vanilla cream.
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20
A bit of whipped cream and some chocolate shavings are a nice finish.
