Recipe courtesy of Emeril Lagasse. Makes 16 servings
- Ingredients:
- 1/2 lb + 1/2 TBSP (2 sticks) – butter, cut into 1/2” cubes
- 1 lb – Semi-Sweet Chocolate (Bakers Brand), coarsely chopped
- 1/4 cup – Amaretto
- 8 eggs
- 1/4 cup – sugar
- 1 tspn – vanilla extract
- 1/2 tspn – salt
- Garnish:
- fresh raspberries
- cocoa powder
- confectioners sugar
Preheat oven to 325°F. Using 1/2 TBSP butter, grease a 9” springform pan and line bottom with parchment paper or wax paper round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter and amaretto in a double boiler (or a large metal bowl over a saucepan of barely simmering water), stirring until smooth and creamy – about 5 minutes. Remove from heat.
Combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubles in volume. Fold 1/3 of the egg mixture into the chocolate mixture using a rubber spatula. Repeat the process 2 more times – until all of the egg mixture has been folded into the chocolate mixture.
Pour the batter into the prepared springform pan and place in the roasting pan. Pour enough boiling water in the roasting pan to come halfway up the sides of the springform pan. Bake until cake has risen slightly and edges are just beginning to set, about 40-45 minutes. Remove cake from the roasting pan and cool on wire rack to room temperature. Remove foil, cover and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate and peel away the paper round from the bottom. Reinvert cake on another plate or serving platter and garnish with confectioner sugar or cocoa powder immediately before serving.