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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 31%
  • Fat: 6.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.3g
  • Carbohydrate: 26.1g
  • Fiber: 1.7g
  • Cholesterol: 107mg
  • Iron: 0.8mg
  • Sodium: 33mg
  • Calcium: 17mg

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

  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.
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