May 3, 2012


8 BIG eggs (directly from the fridge)
500 g dark chocolate
250 g butter
60 ml Grand Marnier

cacao for dusting
whipper cream and tangerines for serving

1. Preheat the oven to 170 degrees C. Butter the sides of the tin (20 cm), line the buttom with a baking paper. Seal the tin from outside with aluminum foil so that it does not let any water in.

2. Fastly whip the eggs (for 5 min) till the amount doubles.

3. Melt the butter and chocolate in a water bath. Remove from heat and mix in Grand Marnier.

4. Mix into the chocolate mix one third of eggs. Mix carefully. Then slowly add rest of the eggs.

5. Pour the mix in the tin. Place the tin into a pan, then pour hot water into the  pan, so that it is up to one half of the cake tin.

6. Bake for 45-50 min. There should be a shiny top on the cake. The middle part of the cake should be still soft. Take the tin out of the water and let it cool down till the room temperature.

7. When cold, place it into the fridge for at least 8 hours.

8. An hour before serving take out of the fridge and take out of the tin. Remove the baking paper. Dust with cacao.

9. Serve with whipped cream and tangerines.

P.S. I am back from the holidays and ready to get back to baking! :) This one I made still before holidays for my friends bbq party. Was liked by the chocolate lovers.. but instead of whipped cream, I served it with ice-cream.. was great..

Enjoy, k.

recipe from “Kūkas” by M. Neri


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