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Orange and Chocolate Flourless Cake

December 7, 2012


This is one of the desserts I made for Thanksgiving. Any chocolate lover would go crazy for this–it’s very decadent. Topping it with fresh homemade whipped cream (just whip heavy cream, a tbsp of sugar and splash of vanilla) is a must–it helps to cut the richness. The recipe calls for the zest of one orange, which might have been a little too much–next time I’ll cut that amount in half.


8oz bittersweet chocolate

1 stick butter

zest of ½ an orange

4 eggs

2/3 cup sugar

Preheat oven to 325°. Grease a 9 inch baking pan (I used a springform) and set aside. Melt the butter and chocolate, stirring until smooth. Use a double boiler if you have one, or simmer some water in a saucepan and place a glass bowl on top with the chocolate and butter in it. Be sure that the top bowl never touches the simmering water, or the chocolate could burn. Add the orange zest and mix, then set the chocolate bowl aside.

In a separate bowl, beat the eggs and sugar until they thicken, about 5-6 minutes. Slowly fold the egg mixture into the chocolate. Gently pour the batter into the baking pan and bake for about 30-35 minutes, or until an inserted toothpick comes out clean. Cool on a wire rack.

Serve cake at room temperature and top with whipped cream.

*This recipe is adapted from a magazine article (old) about the NYC restaurant The Spotted Pig.

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