Chocolate cake without flour

400 g dark chocolate

300 ml average fat content of cream

150 g powdered sugar

6 eggs

2.5 tablespoons liquor

In a water bath melt the chocolate, let it cool down completely.

Whip the egg yolks with 2/3 powdered sugar and liqueur, pour the cooled chocolate, stir until smooth, pour half of the cream slowly.

Beat remaining cream separately.

Beat with a mixer proteins in stable peaks, gradually vsyp sugar.

Stir in chocolate mixture whipped cream, gently add the beaten egg whites, gently mix.

Pour the batter into the pan, lined with parchment and greased.

Put without chocolate cake flour in a preheated oven at 175 degrees for 45 minutes to reduce the fire 150 degrees and bake for 45 minutes, turn off heat and leave the oven for another 20 minutes.