Flourless Fudge Cake

Preheat to 300 Degrees. Butter bottom and sides of 9 in. springform pan. Line bottom w/parchment paper and butter it.Dust paper and sides with cocoa powder, tapping out excess.

In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate & butter, stirring occasionally. Remove from heat, stir in liqueur. In a large bowl beat egg yolks with 2 T. sugar on high until doubled in volume and pale yellow in color -- about 6 minutes. Stir in chocolate mixture.

In another bowl with mixer on high speed, beat egg whites until soft peaks form. Gradually add remaining sugar until medium stiff peaks form. Whisk half the whites into chocolate mixture, then gently fold in the remaing half.

Pour batter into prepared pan. Bake until cake pulls away from the sides of the pan and center is just set, 45 - 50 minutes. Cool completely in pan on a wire rack. Cover and refrigerate at least 4 hours or up to overnight. To serve, run a metal spatula around the edge of the pan and unmold. Dust cake with powdered sugar.