Intensely Chocolate Cake
March 11, 2010
This is a cake for outright chocoholics- those people who need their chocolate fix. This cake has no flour, but a nice helping of dark chocolate (14 oz.) which makes it a type of chocolate mousse turned cake. The mousse is baked using a water bath (ban marie), giving the cake its fudgy texture. Just please do me a favor- this cake deserves good quality chocolate- use dark chocolate with at least 60% cacao- otherwise it may not do the job for serious chocoholics.
Ingredients for 8″ round cake pan:
14 oz. dark chocolate, coarsely chopped
⅓ cup + 1 tablespoon sugar
½ teaspoon salt
2 tablespoons orange liqueur, such as Cointreau, Triple sec or Grand Marnier
½ cup heavy cream
- Preheat oven to 350°F.
- Line the cake pan with parchment paper and grease with oil spray (both the edges of the pan and the paper). Wrap the outside of the cake pan with aluminum foil ( preventing water from getting in during baking in ban marie).
- Using a microwave or a ban marie (water bath over stove), melt the chocolate until smooth. Let cool for 5 minutes.
- Using a mixer, whisk together the eggs, sugar, salt and orange liqueur for about 5 minutes until the mixture is light and fluffy. Fold in the melted chocolate until incorporated.
- In a separate bowl, whip the heavy cream until firm and fold it into the chocolate batter. Evenly pour into the cake pan.
- Place the cake pan into a larger oven-proof dish and carefully pour hot water into the dish, until it reaches about half the height of the cake pan. Be very careful that water does not get into the cake pan.
- Bake for 35-45 minutes, until the cake is stable (not jiggly). Remove from oven and allow to chill until room temperature. Can be stored in an air-tight container in the fridge for up to 4 days.