A friend called the other day in need of a Spring Form Pan. I have one, and while I’ve used it only a handful of times, I’ve loaned it out more. And this time when I got it back, it had a few pieces of the most delicious chocolate cake in it. It had a Grand Marnier frosting, and while it looked really rich and dense, it was surprisingly light and not overwhelming at all. I will need to get the recipe, or maybe just loan out the pan more often. Anyone need to borrow it?
The recipe is after the jump… feel free to share:
From Stonewall Kitchen Harvest
Flourless Chocolate cake with orange chocolate ganache
Serves 8 – 10
Note: Dutch-processed coca is non-alkalized. If you use regular cocoa powder (which is alkalized) substitute ½ teaspoon baking soda for the 1 teaspoon of baking powder. The cake is delicious served freshly baked, but after it sits for a day in the refrigerator, it takes on a thicker, almost fudgelike texture.
For the cake:
Butter and flour for greasing the pan
4 ounces semisweet chocolate, chopped into small pieces
½ cup (1 stick) unsalted butter, cut into small pieces
5 large eggs, at room temperature
1 cup sugar
½ cup Dutch-processed cocoa powder (see note)
1 teaspoon baking powder
1 tablespoon orange liqueur, such as Grand Marnier
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon packed grated orange zest
For the ganache:
4 ounces semisweet chocolate, chopped into small pieces
½ cup heavy cream
1 tablespoon orange liqueur, such as Grand Marnier
1 orange, blood orange or tangerine for garnish
Confectioner’s sugar, for dusting
To make the cake: Position a rack in the middle of the oven and preheat the oven to 375F. Generously grease a 9 ½ inch springform pan with butter. Cut a round piece of parchment paper to fit the bottom of the pan and line the pan with the paper. Grease the parchment and sides of the pan, and lightly coat the entire pan with flour, tapping out any excess flour from the sides and bottom. Set aside.
Melt the chocolate for the cake in the top of a double boiler set over barely simmer water. Remove from the heat and stir in the butter until the mixture is smooth. Set aside to cool.
With an electric mixer on medium speed, beat the eggs in a large bowl until thick and foamy, about 1 minute. Add the sugar in a slow, steady stream, continuing to beat until the mixture has increased in volume, thickened and is a pale, yellow color (about 8 – 10 minutes). Sift the cocoa powder and baking powder over the batter and fold in gently with a rubber spatula until almost combined. Set aside briefly.
Add the orange liqueur, vanilla, salt and orange zest to the melted chocolate mixture and fold them in. Put about 1 cup of the egg and sugar batter into the melted chocolate mixture, stirring to lighten and cool the chocolate mixture. Pour the chocolate mixture into the bowl with the remaining batter, gently and carefully folding all ingredients together until just combined. Pour the batter into the prepared cake pan.
Bake the cake for 20 – 25 minutes or until a skewer inserted into the center of the cake comes out clean (the cake may begin to shrink away from the sides of the pan). Let the cake cool for about 5 minutes in the pan, and then remove the sides of the springform pan. Let cool completely on a cooling rack.
If there are any crusty, dark pieces along the top of the cake, use a small, sharp serrated knife and keeping the knife level with the cake, cut off the darkened pieces. Place a large cake plate over the cake and very carefully flip the cake over onto the plate. Remove the bottom of the pan and peel off the parchment paper. Carefully flip the cake back onto the cooling rack. Place a sheet of aluminum foil under the cooling rack to catch the drips when you spread the ganache on.
To make the ganache: melt the chocolate in the top of a double boiler set over barely simmering water, stirring until smooth. Add the cream and stir until smooth. Mix in the liqueur. Remove the mixture from the heat and let sit until cooled slightly, about 10 minutes.
Pour half the ganache over the cake and using a straight or offset spatula, gently spread it over the top of the cake until smooth. Let the ganache drip down the sides. Pour the remaining ganache over the cake and smooth the top with the spatula. Let the cake sit at room temperature until the ganache is totally dry. Using a spatula or a pizza paddle, carefully transfer the cake to a serving plate. (If making ahead, lightly cover the cake with wax paper and refrigerate until 1 hour before serving).
Peel the orange and separate into sections. Cut each section into small pieces or triangles and place them around the cake. Sift the cake with powdered sugar just before serving.
mmmmm… heavenly! sadly for you, i already have a spring form pan…