New Orleans Jolt Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
1 Nine inch cake
- Serves:
- 8-12
ingredients
- 1 lb unsalted butter
- 1 cup brewed espresso
- 1 cup sugar, plus
- 2 tablespoons sugar
- 1⁄4 teaspoon freshly grated orange zest
- 1⁄4 teaspoon orange extract
- 2 tablespoons Grand Marnier
- 12 ounces semisweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 8 large eggs, beaten lightly
directions
- In 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.
- In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
- Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
- Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
- Spoon 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.
- Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
- Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
- Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
- Invert 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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RECIPE SUBMITTED BY
Steve P.
United States