Dark Chocolate Orange Cake

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.

Yield:

6 servings (serving size: 1 slice)

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 350°.

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.

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

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.

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.

Note:

November 2005