Lighter-Than-Air-Chocolate Cake

Okay, so I know, it's been too long, and I've missed you too and all that. Yep.
The point is though, the cooking I've been doing has been minimal if not non-existant. Yes. That's right, see I'm in a show and we rehearse all day, and then I come home and sleep. So other than carrots and tacos and yogurt and coffee which are my obsessions of the moment, I haven't been doing much in the kitchen that's particularly interesting.
Regardless, I love you very much and hope things are swell on your end of the screen.

Anyways, I forgot to tell you, but about a month ago I made this spectacular cake for a dinner party. I love baking for people I love, but many of the people I love who were at the party are gluten free, and I wanted to bake something, SO.

I overachieved, and baked this gluten-free beauty.

And let me tell you something. This cake is spectacular and unusual and light and chocolate. It doesn't matter if you do or don't eat gluten. It is rockin'. It disappeared. It has a clean, deep, intensely chocolate flavor.
And it made everyone happy.

(The beautiful and effervescent Laura Jane with slices of cake)

(Slices of cake with dollops of whipped cream and strawberries.)
Are you proud of me yet?

Lighter-Than-Air-Chocolate Cake

To make four cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 tablespoons Dutch-process unsweetened cocoa powder

For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*

Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites).

Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly over four baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly. Transfer pans to cooling racks and if necessary, loosen edges with a knife.

Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling: Beat cream with powdered sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks.

Fill and stck cake: Bring first cake layer out of the freezer and arrange on platter, cocoa side down. Spread one-quarter of filling evenly over the cake. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat this process until all layers and whipped cream are used.

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

* You can substitute the following for Grand Marnier: 4 tablespoons Cognac and 1 teaspoon vanilla; 4 tablespoons cocoa and 1 teaspoon vanilla; or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla.