While I loved the dark chocolate and orange flavor, this cake was a lot of work for something that turned out just okay. Among other annoyances, the cake fell while I was trying to remove it from the water-filled pan without burning myself, and the 8in springform pan did not fit inside a 9x13 pan (my fault for not checking first, but still) and I had to scramble to find something else. Then, the final result was disappointing. Not horrible, but definitely not "rich and fudgy." If you want a chocolate orange dessert, this is okay I guess, but there are plenty of other excellent recipes out there.
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.
More From Cooking Light
- 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
- 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)
- 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.
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