Ingredients
Method
- Preheat oven to 325 degrees.
- Line 9" springform pan with parchment, grease both the bottom and the sides. Set aside.
- In bowl of double boiler, over simmering water, melt the chocolate and butter, stir until smooth.
- Stir in the orange zest and orange liqueur. Set aside to cool.
- In bowl of mixer add the eggs and sugar, mix on medium speed for 7 minutes, until light and pale.
- Add in the vanilla and salt, mix.
- With mixer on medium speed slowly pour in the chocolate mixture until just combined.
- Pour into prepared pan.
- Bake for 1 hour 25 minutes. Top will be cracked and toothpick inserted will have moist crumb on it.
- Remove from oven, place on wire rack to cool completely.
- Once cool remove from pan and dust with cocoa powder.
Notes
1. Make sure parchment is nice and snug around the sides of pan, otherwise you run the risk of it pushing into side of cake as it bakes.
2. Make the servings small as this dessert is very rich.
3. Center of cake may collapse a bit as center is very dense and moist.
4. When cutting cut straight down and wipe knife in between cuts.
2. Make the servings small as this dessert is very rich.
3. Center of cake may collapse a bit as center is very dense and moist.
4. When cutting cut straight down and wipe knife in between cuts.