Chocolate Fudge Cake (A. K. A. Death By Chocolate)

Directions

1. Cake:Place oven rack in lower third of the oven, and preheat oven to 375 degrees. Butter an 8 inch springform pan, and coat with powdered cocoa.
2. Heat chocolate and butter in a double boiler over warm, but*not boiling*, water. (do not rush this step, chocolate burns easily)
3. Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of the granulated sugar. Beat till yolk mix is pale yellow and thick, 4 to 6 min. Add in melted chocolate mix to the yolk mix. Beat till completely smooth. Add in vanilla and liquor of your choice. Beat till blended.
4. Beat egg whites in mdm mixer bowl at high speed till soft peaks form.
5. Gradually beat remaining 1/4 c granulated sugar into whites; continue beating till stiff but not dry peaks form. Fold whites*gently* but thoroughly into chocolate mix. Pour batter proportionately into pan; smooth top.
6. Bake 15 min. Reduce oven to 350 degrees; bake another 15 min.
7. Reduce oven temp to 250; bake 30 min longer (total baking time is 1 hour). Turn off oven; prop open oven door and allow cake to remain in oven for 30 min. Remove cake from oven and cover top with damp paper towelling; let stand 5 min.
8. Remove towelling and cold cake completely. Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter.
9. To make the frosting:Heat chocolate in double boiler over warm but not boiling water. Using a wooden spoon, fold in lowfat sour cream. Pour over the cake. Let cold and harden.