This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.
Chocolate Decadence
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. 12 servings
1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
10 tablespoons (1-1/4 sticks) unsalted butter
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy
1 tablespoon instant espresso powder or coffee powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries
Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.
Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.
DO AHEAD: Can be made 1 day ahead. Cover and let stand still at room temperature.
Cut cake into wedges. Serve with whipped cream and berries.
