Chocolate Obsession Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 lb good quality semisweet chocolate, finely chopped
- 10 tablespoons unsalted butter, cut into small pieces
- 6 eggs
- 1⁄4 teaspoon salt
- 1 freshly grated small orange, zest of
directions
- Position oven rack in the center of oven; preheat oven to 375°.
- Grease an 8-inch round springform pan and line the pan bottom with a parchment paper round; set aside.
- In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth.
- Remove from heat and set aside.
- In the bowl of an electric mixer, beat the eggs and salt for 6 minutes, or until the eggs triple in volume.
- Fold in the chocolate mixture, stirring by hand until they are completely blended; stir in the orange zest.
- Pour the batter into the prepared pan; bake for 20 minutes (the center will still be a little soft).
- Set the pan on a wire rack to cool for at least 30 minutes.
- Run a thin knife around the edge of the pan to loosen.
- Release and remove the pan sides, and refrigerate if no serving immediately (the cake can be refrigerated for up to 2 days).
- Return the cake to room temperature before serving.
- *Optional--dust with powdered sugar and serve with a dollop of whipped cream sprinkled with freshly grated orange zest; garnish with a chocolate curl.
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