Ingredients:

  • 0.5 lb unsalted butter, melted and slightly cooled
  • 4 extra-large eggs, room temperature
  • 2 cups granulated sugar
  • 0.75 cup Dutch-process cocoa powder
  • 0.5 cup all-purpose flour
  • 1 tablespoon Framboise liqueur
  • 1 tablespoon pure vanilla extract
  • 0.25 teaspoon kosher salt
  • 1 teaspoon instant espresso powder

Instructions:

  1. Preheat the oven to 325°F. Place a damp kitchen towel in the bottom of a large roasting pan to prevent the baking dish from sliding.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the 4 extra-large eggs and 2 cups of sugar on medium-high speed for 5 to 10 minutes until the mixture is very thick and pale yellow.
  3. Sift together the 3/4 cup cocoa powder and 1/2 cup flour using a fine-mesh sieve.
  4. With the mixer on low speed, add the sifted cocoa and flour mixture, along with the vanilla extract, Framboise, salt, and espresso powder. Mix until just combined.
  5. Slowly pour the melted butter into the batter and mix on low speed until the butter is fully incorporated.
  6. Pour the batter into your 8x12x2 inch baking dish. Place the roasting pan on the oven rack and carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the baking dish.
  7. Bake for exactly 1 hour. The top should be firm and crackled, but the center will still have a slight jiggle. Remove from the water bath and cool at room temperature for at least 15 minutes before serving.