Chocolate Cake Recipe

If you love chocolate, the absence of flour in this recipe gives it a moist velvety texture with a crispy  exterior crust. This chocolate lovers recipe is paired with a tangy sauce made from "blood oranges". This is truly a show stopper dessert. Its easy to make, serves 8 to 12 people and I have included instructions for making the orange peel centerpiece. Photo and recipe adapted from In Sock Monkey Slippers.


6 tbl unsalted butter, plus a little more for the pan
8 ounces bittersweet chocolate chips ( 70% cocoa )
1/4 tsp ground espresso coffee
I pinch sea salt
6 large eggs, at room temperature
1/2 cup granulated sugar
confectioners sugar, or icing sugar for dusting

Blood orange sauce:
3 cups blood orange juice ( about 5 oranges )
3 tbl granulated sugar
Preheat the oven to 275 degrees. Butter and flour a spring form pan.Place the butter and chocolate in a bowl and microwave in 30 second increments,stirring after each until completely melted.Stir espresso and salt  into the chocolate mixture.Separate the egg yolks from the whites, placing each in a separate bowl. Add the yolks to the melted chocolate mixture. Stir until blended. Set aside.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar. Continue to beat until glossy peaks form.
Gently fold the egg whites into the chocolate mixture: one half at a time until combined.Pour the batter into the prepared pan and place in the oven for 45 to 50 minutes until the edges start to pull away. Set on a cooling rack while still in the pan to cool.
While the cake is baking, juice the oranges. Pour the juice and the sugar into a sauce pan. Bring to a boil, reduce the heat to medium low and simmer and stir for 20 to 30 minutes until the sauce has reduced by one half and is thickened. Set aside.
Once the cake has completely cooled release from the pan and place on a serving platter. Enjoy!

Note: To make the decorative orange peel, use the peel off of the oranges that you are using for juicing. Simmer them ( the peels ) in a cup of water with 1/2 cup of sugar for 20 to 30 minutes until they are transparent, then let them cool on parchment paper.

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