Chocolate Orange Marquise

DIRECTIONS

• 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.