I was able to slice this into 16 slices that taste like a chocolate marshmallow. Which is not what normally comes to mind when you think of a cake without any flour.
12oz bittersweet chocolate (not unsweetened)
6 Tablespoons water (forgot this)
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 Tablespoons unsweetened cocoa powder
2 cups heavy cream
6 Tablespoons powdered sugar
4 Tablespoons Grand Marnier
4 Tablespoons cocoa powder and 1 teaspoon vanilla
Grease 4 9" cake pans and put a circle of parchment paper on the bottom.
Melt chocolate with water (opps) in a double boiler. Cool to lukewarm.
Beat yolks, 2/3 cup sugar, cocoa powder, and salt in a large bowl with electic mixer for about 8 minutes until light and stiff. Fold in chocolate and combine to just mixed.
Clean beaters and egg whites in the largest bowl you have until they just hold peaks. Add 2/3 cup sugar and beat to stiff peaks. Slowly add yolk and chocolate mixture a bit at a time and mix to completely mixed.
Pour into pans and bake at 350 for 15-18 minutes. I only had two cake pans the same size, so I poured enough batter to completely coat the bottom of the pan, and baked them two at a time. I kept the batter at room temperature. I cooled the layers on a wire rack.
The frosting was done by adding the ingredients and runnning the mixture until it formed a frosting consistency.
This was a perfect summer treat. It's not heavy, and tasted a bit like mocha. Yum.