1 hr 20 mins
Jolt Cake "Seb's - New Orleans Gourmet November 1989 Trust me, this cake is NOT for the faint of heart. It is basically a flourless chocolate cake with a New Orleans twist. The flavors of both chocolate and coffee are intense. New Orleans is, after all, an intense city. If you can't stand the heat, cher, get outta da kitchen!"
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- 1In a small saucepan melt the butter over moderately low heat, stir in the espresso, sugar, zest, orange extract and Grand Marnier, and transfer the mixture to a bowl.
- 2In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
- 3Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
- 4Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
- 5Spoon the batter into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan.
- 6Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
- 7Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
- 8Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
- 9Invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.
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Nutritional Facts for New Orleans Jolt Cake
Serving Size: 1 (148 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 874.4
- Calories from Fat 726
- Total Fat 80.7 g
- Saturated Fat 49.0 g
- Cholesterol 333.5 mg
- Sodium 94.0 mg
- Total Carbohydrate 45.5 g
- Dietary Fiber 9.4 g
- Sugars 29.0 g
- Protein 14.1 g
The following items or measurements are not included: