Ingredients
1 lb bittersweet chocolate
1 cup unsalted butter
1/4 cup hazelnut liqueur
1 1/2 tsp vanilla
7 eggs
1 cup granulated sugar
Powered sugar
Preparation
Preheat oven 350 Butter 9-inch deep-sided springform pan line with parchment paper and butter parchment. In a large saucepan simmer 1lb bittersweet chocolate coarsest chopped, 1 cup unsalted butter, and 1/4 cup hazelnut liqueur. When mixture is melted and smooth, stir in 11/2 tsp vanilla extract. Set aside to cool. Beat 7 eggs at room temperature with 1 cup granulated sugar on medium for 5 min or until fluffy. Gradually add eggs to chocolate mixture. Spoon batter into pan. Bake cake for about 1 hour or until toothpick comes out clean. Cool for 1 hour in pan then remove cake and sprinkle with powdered sugar
