This cake is very loved in France, and a long time ago it won the heart. Julia Child, who called her version of this dessert “Le Glorieux “(glorious). According to the original recipe, the cake is not prepared completely without flour. When in 1959, McCall’s magazine published recipe for the French Countess de Toulouse-Latreque, due to the dense texture cake mistakenly said that he was “without flour”, although a little flour in still have it. Over time, the flour completely disappeared from the recipe. шоколадного торта. 
Time: 2 час.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr butter, plus for lubrication
- Sprinkled cocoa powder
- 450 gr dark chocolate (70% cocoa), finely chopped
- 8 large eggs, room temperature
- 3/4 Art. granulated sugar
- 1/2 tsp salt
- 2 tbsp. l orange liquor (e.g. Gran Marnier; by wish)
- 1 tsp vanilla extract
- Powdered Sugar
Recipes with similar ingredients: Bitter Chocolate, Orange liquor, eggs, vanilla extract, icing sugar, cocoa
Recipe preparation:
- Preheat the oven to 180 ° C. Oil the bottom and sides detachable 23 cm. (preferably of light metal); sprinkle cocoa powder, removing excess.
- In a medium heat-resistant bowl, combine the butter with with chocolate, place a bowl over a pan of slightly boiling water (the container should not touch water). Stir until received homogeneous melted mass. Remove the bowl from the pan and let cool to room temperature.
- Meanwhile, in a large bowl, beat with a mixer on moderately high speed eggs, granulated sugar and salt for 4-6 minutes. to thick and air mass. Beat in orange liqueur and vanilla. Via rubber blades gently intervene in three melted strokes chocolate (do not mix too much).
- Pour the dough into the prepared form and bake for 30-40 minutes., until the edges seize and the middle rises, remaining slightly unstable. (During cooling, the cake will continue harden.) Put on a wire rack and let cool completely (center may fall a little). Remove the sides of the mold. Sprinkle the cake before serving with cocoa powder and powdered sugar.
