| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 9 ounces bittersweet chocolate, minimum 70 percent cocoa solids
- 1/2 cup unsalted butter, softened
- 6 eggs, 2 whole, 4 separated
- 1/2 cup plus 1 tablespoon sugar
- 2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau)
- 1 orange, zested
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau)
- 1/2 teaspoon unsweetened cocoa powder, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
- Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
- Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
- In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
- When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don’t worry about cracks or rough edges, it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 502 |
| Total Fat | 41 g |
| Saturated Fat | 25 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 12 g |
| Sugar | 18 g |
| Protein | 12 g |
| Cholesterol | 232 mg |
| Sodium | 77 mg |
Reviews
Ended up using a few substitutions, such as blood orange zest, and for the liquor in the cake i used this combination of hazelnut liquor, blood orange liquor, pecan whiskey, and cointreau. In the cream topping, i substituted half of the cointreau for blood orange liquor, and added a little bit of red food coloring sloppily mixed to make it pink with bits of red and white. (May have added licor 43 and/or kalua as well, can’t quite remember. Kept the overall amount of liquor the same tho). Also the stores prices were a bit weird on baking chocolate, so i used 7 ounces 70% baking chocolate plus 2 ounces 100% baking chocolate (to save money).
The cake turned out to have a very good richness, like super chocolatey and just good feeling. The whipped topping is really nice too, its very refreshing. And the use of orange liquor for flavor is a great idea. Its super fun to play around with liquor flavorings in cake. Also this recipe is totally do-able without an electric mixer (but its easier if you have one honestly). Can’t think of a better cake to do as your first flourless chocolate cake.
Overall the cake was a hit, and got eaten fast. This is a great recipe, very much recommend it. And the tv section on how to make it is very helpful. Thank you for sharing this.
Just for fun, I did 2/3 60% cocoa bars and one Lindt brand of dark chocolate with orange infused in it. I was afraid that perhaps the lighter cocoa content would change the consistency of the cake a lot, but it didn’t at all – worked just fine!
Anyway, it was the perfect combination of feathery lightness and chocolate oomph. Not too sweet, either; all in all it was the best thing I’ve ever eaten, though I didn’t get much — I had to give my slice to the birthday girl after someone ate hers off her plate! I’ll be making this one again. :