Flourless Chocolate-Orange Cake

Danielle’s favorite chocolate recipe. 
7 ounces good chocolate
6 ounces unsalted butter
1 Tbs. grated orange peel
1 Tbs. Grand Marnier or similar orange liqueur
4 eggs, separated
1 cup sugar
1/4 tsp. salt
Preheat oven to 300 degrees
Butter a 9 inch springform pan. Cover bottom with a round of parchment paper. Butter paper and set pan aside.
In a double boiler melt the chocolate and butter.   Let cool.
In a large bowl add 1/2 cup of the sugar to the four egg yolks. Mix until blended. Add cooled chocolate, grated orange zest and orange liqueur. Mix well.  
Put 4 egg whites in a clean mixer bowl and beat until soft peaks starts forming. Add remaining 1/2 cup of sugar and 1/4 tsp. of salt. Whisk until stiff but not dry. Gently fold into chocolate mixture until well incorporated. Pour into prepared pan.
Bake 40 minutes or until a toothpick comes out clean. Cool for 30 minutes and gently insert a thin spatula between the edge of the pan and the cake. Slide it all around the edge before removing the side of the springform. The top of the cake will have a crust that cracks. That’s OK. 
Sprinkle with powdered sugar. Serves 8
Brampton Bed and Breakfast Inn
Danielle Hanscom
Bed and Breakfast Foodie

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