Recipe by Pianolady
This has to be one of the most incredible desserts I have ever had -- let alone made! Paul Newman was on Oprah several years ago with this recipe of his, and it is absolutely delicious. Preparation time is an estimate, and does not include 15 minutes for bringing the egg whites to room temperature. I hope you enjoy it!
Top Review by moxie
This is an amazing cake -- so light, and still such intense flavors. I looked and looked, but could not find a plain orange-flavored chocolate, so I used a Lindt dark chocolate bar called "Intense Orange" that also had ground almonds in it. I do want to caution to watch the cake carefully -- mine was browned in 35 minutes and passed the "knife test," so I took it out. It had a lovely texture, and was a huge hit at the party I brought it to. Thank you for posting the recipe.
- 113.39 g orange-flavored dark chocolate
- 12 large egg whites
- 236.59 ml all-purpose flour
- 295.73 ml sugar, divided
- 2.46 ml salt
- 14.79 ml lemon juice
- 14.78 ml vanilla extract
- 14.79 ml orange rind, grated or freshly chopped
Directions See How It's Made
- Preheat the oven to 350°F.
- Make sure a 10" x 4" tube pan is clean, dry and free of grease.
- Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
- (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
- Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
- Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
- Sift them together a total of three times.
- Beat the egg whites until frothy.
- Add the lemon juice and continue beating.
- Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
- Do not overheat, or the egg whites will lose their volume.
- Sift 1/4 cup of the dry ingredients over the egg whites and fold.
- Gently stir in the vanilla extract and orange rind.
- Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
- Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
- A knife inserted in the center of the cake should come out clean.
- Remove from the oven and invert the pan.
- Allow the cake to cool for 30 to 45 minutes.
- Run a knife around the edges of the pan and tube to loosen the cake.
- You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.