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Ingredients
- 1 c. unsalted butter - (2 sticks) cut into pcs, plus more for cooking
- 9 ounce fine-quality bittersweet chocolate minced (not unsweetened chocolate)
- 6 lrg Large eggs separated
- 2/3 c. superfine granulated sugar plus
- 1/2 c. superfine granulated sugar
- 3 x navel or possibly Valencia oranges
Directions
- Cake: Put a small roasting pan filled halfway with warm water in bottom 1/3 of oven (to provide moisture during baking), then preheat oven to 325 degrees. Butter a 10-inch springform pan and line bottom with a round of parchment or possibly wax paper. Butter paper.
- Heat butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 c. sugar, and 1/2 tsp. salt in a large bowl with an electric mixer till thick and pale, and ribbons form when beater is lifted, about 6 min.
- Beat whites at medium speed with cleaned beaters in another large bowl till they just hold soft peaks. Gradually add in 1/3 c. sugar, beating till whites just hold stiff peaks.
- Stir hot chocolate mix into yolk mix till combined well. Stir 1/4 of egg whites into chocolate mix to lighten, then mix in remaining egg whites gently but thoroughly.
- Pour batter into springform pan and bake in middle of oven (don't place springform pan in pan of warm water) till a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes).
- Transfer to a rack and cold 10 min (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cold cake on bottom of pan 30 min, then invert onto another rack or possibly plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto serving plate.
- Sauce: Remove zest from 2 oranges and trim any white pith from zest. Cut zest into sufficient very thin strips to measure 1/4 c.. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 c. juice.
- Cook remaining 1/2 c. sugar in a dry heavy saucepan over moderate heat, undisturbed, till it begins to heat. Continue to cook, stirring occasionally with a fork, till sugar has melted into a deep golden brown caramel. Add in zest and cook, stirring, till fragrant, about 15 seconds.
- Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, till caramel is dissolved, then cold sauce. Serve cake with orange sauce.
- This recipe yields 4 to 6 servings.
- Comments: We recommend making this cake 1-day ahead to allow flavors to develop. Keep chilled, covered with plastic wrap. Bring to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 687 | |
| Calories from Fat 472 | 69% |
| Total Fat 53.53g | 67% |
| Saturated Fat 31.47g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 435mg | 145% |
| Sodium 111mg | 5% |
| Potassium 244mg | 7% |
| Total Carbs 45.31g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 41.55g | 28% |
| Protein 10.5g | 17% |
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