This is another easy dessert–the only kind I make– courtesy of America’s Test Kitchen. I’ve adapted it to bring together one of my favorite flavor combinations; chocolate and orange but I think lemon would be equally as good. To add depth to the cake, I use a combination of semi sweet and bittersweet chocolate.
FLOURLESS CHOCOLATE-ORANGE CAKE
1 pound semi sweet or bittersweet chocolate, roughly chopped
16 tablespoons unsalted butter, cut into 16 pieces
1/4 cup strong coffee
Zest from 1 orange
8 large eggs, cold
Confectioners sugar or cocoa powder (for serving)
12 orange or Mandarin sections (for serving)
2 ounces dark chocolate melted (for serving)
Colored sugar crystals (for serving)
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Lightly coat an 8-inch spring form pan with vegetable oil spray, then line the bottom with parchment paper. Wrap the outside of the pan with two sheets of heavy-duty foil and set in a large roasting plan. Bring a kettle of water to a boil.
- Heat the chocolate, butter, and coffee together in a large bowl in the microwave, whisking often, until the mixture is melted and smooth, 1 to 3 minutes. Let cool slightly.
- Fold the orange zest into the chocolate mixture.
- Whip the eggs in a large bowl with an electric mixer on high speed until they double in volume, 5 to 10 minutes. Fold one-third of the whipped eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Repeat twice more with the remaining eggs, then continue to fold until there are no more streaks.
- Scrape the batter into the prepared pan inside of the roasting pan and smooth the top. Set the roasting pan on the oven rack and pour the boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan. Bake until the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant read thermometer inserted halfway into the center reads 140 degrees, 20 to 25 minutes.
- Carefully remove the spring form pan from the water bath and let cool completely on a wire rack, about 3 hours. Cover with plastic wrap and refrigerate overnight.
- About 30 minutes before serving, run a paring knife around the edge of the cake to loosen, then remove the sides of the pan. Invert the cake on a parchment-lined plate and peel off the parchment from the bottom. Flip the cake upright onto a serving platter, discard the second piece of parchment, and let come to room temperature.
- Dust the cake with confectioner’s sugar.
- Melt the dark chocolate in the microwave and dip each orange section into the melted chocolate then dip in colored sugar crystals. Place evenly along the edges of the cake.
YIELD: one 8 or 9 inch cake; serves 10 to 12