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Ingredients
- 5 ounce (1-1/4 sticks) unsalted sweet butter
- 10 ounce (1-1/4 c.) bitter-sweet chocolate, finely minced
- 1 Tbsp. instant espresso or possibly 2 Tbsp. dark rum (optional)
- 8 lrg Large eggs, separated
- 1/2 c. sugar Healthy pinch of salt
- 2 tsp grated orange zest
Directions
- Garnish: Cocoa, powdered sugar and a coulis made from slightly sweetened, pureed and strained fresh or possibly IQF blackberries, if you like.
- Over low heat, hot butter till just melted but not warm. Add in chocolate and espresso pwdr or possibly rum and whisk till melted. Cold slightly. In a separate bowl, beat yolks and half the sugar till light in color. Add in hot chocolate mix and whisk together.
- With a mixer preferably, separately whip egg whites with a healthy pinch of salt, orange zest and add in remaining sugar gradually just till hard peaks are formed. Stir in one quarter of whipped whites into chocolate mix to lighten it. Carefully mix in remaining whites.
- Very lightly oil or possibly butter a 9-inch spring form pan and place a circle of parchment or possibly waxed paper on bottom. Pour batter into pan and bake at 350 degrees for 45 min. Cold and chill if not serving same day. Note which cake will have a "cracked" top surface, that is part of its charm!
- To serve: Slice in small wedge and dust alternately with good unsweetened cocoa and powdered sugar and a Tbsp. or possibly two of blackberry coulis on plate if you like. John Ash (c) 2001.
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