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YOUR RECIPE FOR CONVECTION COOKING!

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Flourless Chocolate Cake in Convection

Convection (True Convection) or Convection Bake Mode

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Chocolate cake topped with raspberries and mint on a white plate, dusted with powdered sugar, in a softly lit setting.
Decadent flourless chocolate cake garnished with powdered sugar, fresh raspberries, and mint leaves.

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.



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