Flourless Chocolate Cake

Preheat the oven to 350 degrees F. Lightly butter a 10-inch springform pan and line the bottom with a circle of parchment paper that has been cut to match the base.

In a heatproof bowl over simmering water, melt together the butter and the chocolate, then mix in the Grand Marnier. Set the mixture aside to cool to room temperature.

Separate the eggs. Place the yolks into a bowl. Add 1/2 cup of the garnulated sugar and beat the mixture together until it is about triple in volume.

Place the egg whites into a bowl and whisk them until they begin to stiffen, then slowly add in the remaining 1/2 cup of granulated sugar and continue whisking until they stand in peaks.

Fold the butter-chocolate mixture into the egg yolks. Fold in the egg whites, one third at a time. Pour the batter into the prepared baking pan.

Place the pan onto a baking sheet and into the oven. Bake for 20 minutes, then turn down the heat to 300 degrees F. and bake for an additional 20 minutes. Finally, reduce the heat to 250 degrees F. and bake for 1 hour. Test for doneness by inserting the tip of a knife or a toothpick into the center of the cake. If the knife or toothpick comes out free of any moist batter, the cake is ready. If the cake is not done, continue baking for an additional 5 to 10 minutes.

Remove the cake from the oven, release from the springform pan, and carefully flip the cake over onto a flat plate so the parchment paper can be peeled off, then carefully flip back and cool to room temperature.

Lightly dust the cooled cake with the confectioners' sugar. Individual servings are garnished with slices of strawberries.

NOTES: The baking sheet is placed under the baking pan to catch any spills that might come up when the cake rises in the oven. The baking sheet will also even out the heat of the oven as it comes in contact with the bottom of the pan and thereby help prevent any burned areas on the base.