Cummulative Rating Servings
Makes 6-8 servings. Difficulty
Medium
Ingredients
For the cake: 9 oz. bittersweet chocolate 1/2 cup unsalted butter, softened 6 eggs 1/2 cup plus 1 Tablespoon sugar 2 Tablespoons Cointreau Zest of 1 orange
For the filling: 2 cups heavy cream 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 Tablespoons granulated sugar 1/2 teaspoon unsweetened cocoa powder
Directions
Preheat the oven to 350°F. Line the bottom of a springform pan with parchment paper.
Melt the chocolate in the top of a double boiler. Stir in the softened butter until incorporated. Set aside.
Beat 2 whole eggs and 4 egg yolks with 1/3 cup sugar until lightened in color. Gently mix in the melted chocolate mixture. Stir in the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites until foamy. Gradually add the remaining sugar and whisk until soft peaks form. Lighten the chocolate mixture with a spoonful of the egg whites. Fold in the remaining egg whites. Pour mixture into the prepared springform pan. Bake for 35-40 minutes or until the cake has risen and cracked in the center. Cool the cake in the pan on a wire rack. The cake will sink as it cools.
Just before serving, place the cake on a cake plate. Run a sharp knife around the outer edges of the springform pan and gently remove the springform sides from the cake. Using an electric mixer beat the cream until soft peaks form. Add the vanilla, cinnamon and sugar. Continue to beat until the whipped cream is firm but not stiff. Fill the crater of the cake with the whipped cream, gently pushing it toward the edges with a spatula. Dust the top lightly with cocoa powder. Slice into wedges and serve.
Cummulative Rating
