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Flourless Chocolate Cake

6 egg yolks
1/2 cup - 3/4 cup sugar
400g bittersweet chocolate
6 egg whites
liqueur (optional)

Beat egg yolks with the sugar until thick and pale and mixture
forms a ribbon - as for making a sponge. Melt the chocolate over
hot water and allow to cool slightly. Fold chocolate very gently
into the egg yolk mixture, careful not to deflate it too much.
Add a tablespoon or two of your favourite liqueur if you wish at
this point.

Whisk the egg whites until stiff peaks form. Gently fold into the
chocolate mixture.

Pour into a greased and lined 23cm (9 1/2 inch) cake tin or a heart
shaped tin or other shaped mould...try to keep it simple though as
this is a moist cake. Bake in a bain marie in the oven at 140C/250F
for about 1 hour and 15 minutes or until done when tested with a
toothpick...it will not test completely dry though. Leave to relax
with the oven door ajar for another hour. The cake will rise like
a souffle but will settle as there is no flour. Turn out when cold
and dust with icing (confectioner's) sugar if desired.

Serve with fresh unsweetened heavy cream, berries and a chocolate
sauce or icecream.

Note: For this cake to turn out well, use a good German or Swiss
bittersweet chocolate (preferably one with at least 60% cocoa
solids). Also, I have not given an exact amount of sugar in this
recipe...it depends on the type of chocolate you use (less sugar
if you use semisweet chocolate for example) and how sweet you like
the cake to be. I don't usually measure the sugar but I don't use
much as it is much nicer if the flavour is intensely chocolate and
not overly sweet.

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