Prep 30 mins
Cook 1 hr
This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.
- 1 cup sugar
- 1⁄4 cup fresh orange juice
- 12 ounces dark chocolate, chopped into small pieces
- 1 cup unsalted butter, cubed
- 5 eggs
- 1 orange, zest of
- 3 tablespoons flour
- powdered sugar
- 1 finely pared strips orange zest (to decorate)
- Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
- Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
- Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
- Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
- Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
- Sift the flour over the top and fold in.
- Scrape the mixture into the prepared pan.
- Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
- Bake for about 1 hour or until the cake is firm to the touch.
- Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
- To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
- Dust with confectioners sugar and decorate with stips of pared orange zest.
Based on the simple directions and the everyday ingredients, I thought for sure this would be a 3 star dessert...if I was lucky. Boy was I wrong! This is spectacular -- one of the best cakes I've ever made -- and I feel so proud to have made it from scratch. The cake is dense but not heavy and has a full orange flavor. I used Hershey's Best Dark Chocolate and 2 tablespoons (the recipe doesn't say how much) of orange zest. Thanks you so much, Erin!
It may be the best chocolate cake I ever tasted and it is quite easy to make. I'll have to remember not to try to eat it warm; I find that its flavour is much better if you let it cool completely and keep in the fridge for at least an hour or so before serving. I got away with not greasing the tin or the paper - there is quite enough butter in the mixture to allow it. I also don't invert it the second time - I find that the bottom side looks better than the top side.
I was on a roll this weekend and made three of Erin's concoctions. This one was by far the best! I have nothing to add to this recipe, it is perfect as is and needs no improvement!