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Dark Chocolate Orange Cake

Yield

6 servings (serving size: 1 slice)

You will need an eight-inch springform pan for this rich and fudgy dessert. Dark chocolate and orange are a classic flavor combination. Garnish the center of the cake with curls of orange rind for a great finishing touch.

Ingredients

  • Cooking spray
  • 3/4 cup powdered sugar
  • 3 large eggs
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa
  • 2 tablespoons fresh orange juice
  • 1 tablespoon Triple Sec (orange-flavored liqueur)
  • 1 tablespoon hot water
  • Dash of salt
  • 2 ounces bittersweet chocolate, chopped
  • Powdered sugar (optional)
  • Orange rind strips (optional)

Nutrition Information

  • calories 175
  • caloriesfromfat 31 %
  • fat 6.1 g
  • satfat 3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 4.3 g
  • carbohydrate 26.1 g
  • fiber 1.7 g
  • cholesterol 107 mg
  • iron 0.8 mg
  • sodium 33 mg
  • calcium 17 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.

  3. Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.

  4. Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.

  5. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.