preheat oven to 325 degrees.
1/2 lb of butter, plus extra for greasing the pan
1 lb semisweet chocolate
1/4 Baileys (the recipe calls for amaretto but this is what we had in the liquor cabinet)
8 large eggs
1/4 c sugar
1 tsp vanilla extract
1/2 tsp salt
butter a 9 inch springform pan, line the bottom with parchment and wrap with foil. the cake cooks in a water bath so you need a roasting pan big enough to fit the springform pan in.
chop butter into 1/2 inch cubes and roughly chop chocolate.
melt butter, chocolate and baileys in a double boiler (or a bowl over a simmering pan of water, like i did). stir pretty constantly. once mixture is melted and smooth, take off heat and set aside.
also, have a kettle (or pot of water) boiling.
meanwhile, beat eggs, sugar and vanilla with electric mixer until frothy and almost double in volume.
pour 1/3 egg mixture into chocolate mixture and fold in. repeat process two more times until eggs are completely incorporated into chocolate.
pour mixture into pan and place pan in roasting pan. pour boiling water in roasting pan to about halfway up the sides.
bake for 40-45 minutes. remove cake from roasting pan and cool to room temperature. remove foil, cover, and refrigerate over night.
right before serving dust with cocoa powder or powdered sugar. we used powdered sugar and grated dark chocolate over the top.
everyone loved it!
also, since the birthday girl is a tequila fan, we enjoyed some of this. it was surprisingly delicious!