I am reblogging this beautiful dessert for two reasons. I love sweets. And I shouldn’t have them. We have to do what works for us. Other people can eat sweets in moderation. I am better off avoiding. So please enjoy it for me.
Rich and very addictive…
250g dark chocolate (70%)
250g butter
100g icing sugar
4 ml orange liqueur
5 eggs
crème fraîche or double cream to serve
Preheat the oven to 180C/350F/Gas 4. Place a piece of aluminium foil over the base of the springform tin. The springform ring is then placed over the foil and secured onto the base, sandwiching the aluminium foil.
Melt the chocolate, butter and sugar in a bowl suspended over a pan of hot water, then add the liqueur.
In the separate bowl whisk the eggs until frothy. Very gently stir the eggs into the chocolate mixture .
Pour the batter into the prepared tin, wrap the bottom and sides with two layers of foil. This is to prevent water from the water bath leaking into the cake. Place the prepared springform tin onto a larger baking tray/tin and place it into the oven. Pour the…
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Artsy Wanderer 
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