Flourless Chocolate Cake in Convection

INGREDIENTS

16 - oz bittersweet or semisweet chocolate, coarsely chopped

1 - cup unsalted butter, softened

3 - tablespoons, Grand Marnier

1 - teaspoon vanilla extract

7 - large eggs, room temperature

1 - cup superfine sugar

PREPARATION

Preheat oven to 325 degrees, Convection or Convection Bake.

Butter a 9” diameter spring-form pan and line the bottom with parchment paper.

Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth.  Set aside and cool to lukewarm.

Using an electric mixer, beat the eggs and sugar until thick and pale, about 6 minutes.

Temper the chocolate with ⅓ of the egg mixture, then fold in the remaining egg mixture and transfer to the prepared baking pan.

Bake for 55 - 60 minutes or until the tester comes out with only moist crumbs attached.