Ultimate Chocolate Cake

butter and flour to coat cake pan 400 grams semi sweek chocolate 1 cup whipping cream 2 tbsp Kirsch 2 tbsp Grand Marnier 1 tsp ground cinnamon 6 large eggs 1/2 brown sugar

350 approx. 1 hour Butter a 23 cm cake pan. Place wax paper on top and flour. Warm a large basin by filling with boiling water. Melt the chocolate. Set aside. Whisk the cream until soft peaks and stir in Kirsch, Grand Marnier and cinnamon. Break the egss into the heated basig and add the sugar. Beat until thick and fluffy. Add the melted chocolate a little at a time. Once this mixture is cooled add the cream. Pour into the tin. Put the tin in a baking dish and add boiling water half way up the sides. Bake for 1 hour or until set on the outside and soft in the center.

This is a great rich chocolate cake with no flour in it. Serve it with a little whipped cream and fresh fruit, I like raspberries with it. To dress it up sift a little icing sugar on the plate and put a slice of cake on top. This recipe came from Auntie June