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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

Step 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.

Ratings & Reviews

LuvItHealthy's Review

March 16, 2010
Wow - all these comments scared me before trying this recipe, I am the worst baker EVER. But I was determined to make this for my bf's bday. Turned out great! Nothing close to pudding or mousse, it was a fantastic cake. I even made some orange sorbet to boot - highly recommended. Just follow directions! Pay extra attention to the boiling instead of hot water - room temp eggs - beating eggs & sugar until consistency of shaving cream.. 5/5 from a non-baker!

mandajo's Review

August 31, 2009
It tastes great. I would just call it a pudding rather than a cake. A lot of work for a little yummy pudding.

TaraTubb's Review

December 26, 2008
I made this cake for Christmas dinner, oops. Should have made something I was more familiar with because this cake was a disaster. I didn't have any problems with the leaky foil, but the cake never set. I cooked it for about 35 minutes but it was still wobbly and starting to burn so I took it out. I refrigerated it for 6 hours and it still did not set. It had a nice taste but the consistency was more like a mouse than cake. I would probably not make it again.

Paige99's Review

January 18, 2013

AKLoughlin's Review

December 04, 2011
I had no problem with this recipe....thought it was easy enough, I made two...

JeannetteI's Review

June 14, 2010
I agree that the recipe would benefit from better technique and directions for handling the eggs, but as I took the advice from previous reviews, I had great success with this recipe! I will definitely make this one again. I also second the motion to serve this cake with the orange sorbet.

ashley330's Review

August 06, 2011

RyeAxl's Review

February 08, 2009
yes it saparets, yes u have to beat the eggs very well (better to separate the eggs, beat yolk and mix into the melted chocolate mix, beat whites and fold in), but I really liked the tast. Will make a very nice tart filling...

Kellakella's Review

March 04, 2009
I have made this recipe twice now and everyone has liked it. It has come out shorter than I would like, but it has been very good. I did read the comments first, and I beat the eggs for at least 10 minutes with a stand mixer and bake for 30 minutes. The last time I made it, I made an error and forgot to put the cocoa/corn starch in and had to stir it in after the batter was in the pan, and it still turned out well. It is a very light cake and I would recommend it.

Jenjabee's Review

February 15, 2012
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.