20 oz. bittersweet chocolate (5 4 oz. bars)
6 Tbs. butter
1/2 cup Kahlua (coffee liqueur), plus extra for drinking... I mean drizzling!
6 eggs, separated and at room temperature
3/4 cup sugar
1/2 cup boiling water
1. Heat oven to 350 degrees. In double boiler, over medium heat, melt 3 chocolate bars, butter, and Kahlua. Cook and stir until melted. Remove from heat and cool to room temperature.
2. In bowl of electric mixer on high speed, beat egg yolks and sugar for 3 minutes, or until light yellow and thickened. Fold in cooled chocolate mixture.
3. In separate mixing bowl, beat egg whites about 5 minutes, or until stiff peaks form. In batches, fold egg whites into chocolate mixture.
4. Pour batter into 9" cake pan coated with flour-based cooking spray. (Notice how full the pan is. This should have been a warning to me, but NOOOO!)
5. Bake 40 minutes, or until toothpick inserted into center of cake comes out clean.
~Here's a picture of the "bad" cake I took out of the oven. Notice the burned edges rising up and over the edge of the pan. YIKES! Not at all the result I wanted.~
6. Allow cake to cool in pan 10 minutes. Remove from pan, turn upside down, and allow to cool completely on cake rack.
7. If desired, brush or drizzle extra Kahlua on top and sides of cake. (This was a "must" for me, as my cake was a little dried out and a tad burned. The extra Kahlua aided tremendously in my cake's recovery process!)
8. In bowl, combine 1/2 cup boiling water and remaining chocolate. Let sit 2 minutes and stir until smooth. Let cool for 2 minutes. Pour chocolate over cake to coat.