Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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.

Sharon Sanders
Recipe by Cooking Light November 2005

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Yield:
6 servings (serving size: 1 slice)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

175 calories; calories from fat 31%; fat 6.1g; saturated fat 3g; mono fat 1.3g; poly fat 0.4g; protein 4.3g; carbohydrates 26.1g; fiber 1.7g; cholesterol 107mg; iron 0.8mg; sodium 33mg; calcium 17mg.
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