---------- Recipe via Meal-Master (tm) v8.05
       Title: Flourless Chocolate Cake with Orange Liqueur
  Categories: Cakes, Chocolate
       Yield: 12 servings
      14 oz Bittersweet baking chocolate
            = finely chop
     3/4 c  Plus 2 tb unsalted butter
   1 1/4 c  Granulated sugar
      10 lg Eggs; separated
       2 tb Orange-flavored liqueur
       1 tb Vanilla extract
            Confectioners' sugar
   Preparation time: 30 minutes. Baking time: 1 1/2 hours.
   Chilling time: Several hours or overnight.
   1. Put chocolate and butter into top of double boiler. Cook
   and stir over simmering water until melted. Stir in 3/4 cup
   of the sugar. Continue stirring until sugar is almost
   2. Beat egg yolks in large mixer until light. Beat in a
   little of the warm chocolate until well combined. Continue
   adding chocolate until fully combined. Return chocolate
   mixture to top of double boiler; cook, stirring until
   slightly thickened. Do not boil. Remove from heat.
   3. Heat oven to 250 degrees. Butter and flour 12-inch
   springform pan. Line sides of pan with a strip of buttered
   wax paper.
   4. Beat egg whites in large mixer bowl until foamy. Beat in
   remaining 1/2 cup sugar, 1 tablespoon at a time, until
   mixture holds stiff peaks.
   5. Stir liqueur and vanilla into chocolate mixture, mixing
   well. With a rubber spatula, scrape chocolate mixture over
   egg whites. Fold together gently, but thoroughly.
   6. Spoon batter into prepared pan. Bake until set and top
   is crusty, about 1 1/2 hours. Cool on wire rack to room
   temperature. Refrigerate until cold.  Loosen edge of cake
   from sides of pan. Remove sides of pan. Put cake onto
   patter. Sprinkle heavily with confectioners' sugar. Top
   will be brittle.