- 300g good quality dark chocolate (Valrhona is best)
- 175g butter, softened
- 100g caster sugar
- 5 eggs, separated
- 80g sifted plain flour
- 40ml Grand Marnier
- 40ml Whisky or Brandy (feel free to substitute the 80ml of alcohol with whatever you wish. Replace with milk if serving to children)
- pinch of cream of tartar
- 300ml pure cream
- 200g good quality dark chocolate, coarsely chopped
- Grease and line an 18-20cm diameter springform cake pan. Grease the base of the lining. Preheat oven to 160°C.
- Melt 300gm chocolate in a heatproof bowl over a pan of slow simmering water and set aside.
- With an electric mixer, cream butter and sugar for 5 minutes until pale and creamy. While continuously mixing, add egg yolks, one at a time, beating briefly after each addition to incorporate.
- With a wooden spoon, mix in the flour, add the alcohol/milk and half the melted chocolate. Beat until half mixed then fold in the remaining chocolate.
- In a separate bowl, whisk eggwhites with cream of tartar until soft peaks. Fold a third of eggwhites through chocolate mixture to loosen mixture, then fold through remaining eggwhite taking care not to overwork.
- Spoon mixture into cake pan and bake in centre of oven for 55 mins to an hour or until a skewer comes out clean. Cool completely in the cake pan on wire rack, then remove the sides and invert onto a cake platter.
- For ganache, bring cream just to the boil in a saucepan. Remove from heat, add chocolate, stand for 5 minutes until chocolate melts, then stir until glossy and smooth.
- Transfer to a bowl or container and cover the surface with clingwrap to prevent a skin forming. Stand for 1 hour at room temperature to cool then refrigerate for 45 minutes or until firm yet still pliable.
- Remove ganache from refrigerator and stir until smooth. Coat sides and top of cake evenly with ganache.
- Cake can be stored in the refrigerator, however bring to room temperature before serving.