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Preparation
40 min
Cooking
37 min
Cooling
9 h
Servings12
FreezesYes
This dessert is a perfect match for everything you want out of a simple and pleasant Christmas: It requires no meticulous decoration or laborious mise en place, can be made quickly and is foolproof. Above all, it’s dense and gooey like truffles! This orange-chocolate cake is mounted on a chocolate cookie crust and sprinkled with cocoa powder. Garnish it with whipped cream, dried orange slices and chocolate curls. Result? A rich, slightly fruity, ultra chocolatey cake.
Nut-free
Categories
Ingredients
Crust
Cake
Toppings
Dried orange slices (optional) (see note)<\/a>","uri":"","substitutes":[],"isInFlyer":false}],"description":"Toppings"}],"preparationGroups":[{"id":169095,"groupOrder":1,"preparations":[{"id":647488,"description":"With the rack in the middle position, preheat the oven to 350\u00b0F (180\u00b0C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Line the side of the pan with a strip of parchment paper about 3 inches (7.5 cm) high, letting it rise above the edge of the pan. ","preparationOrder":1},{"id":647489,"description":"In a bowl, combine all of the ingredients. Press firmly into the bottom of the pan.","preparationOrder":2},{"id":647490,"description":"Bake for 12 minutes. Let cool for 30 minutes.","preparationOrder":3},{"id":647491,"description":"Tightly wrap the base and around the outside of the pan with a double layer of foil, letting it rise above the edge of the pan. Increase the oven temperature to 425\u00b0F (220\u00b0C).","preparationOrder":4}],"description":"Crust"},{"id":169096,"groupOrder":2,"preparations":[{"id":647492,"description":"In a large glass bowl set over a pot of simmering water, melt the chocolate with the butter and orange zest. Mix well. Remove the bowl from the double boiler.","preparationOrder":1},{"id":647493,"description":"In another bowl, whisk the eggs and sugar with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 10 minutes (using a stand mixture is preferable). Using a whisk, delicately fold into the chocolate mixture until smooth. Pour over the cooled crust. Cover the pan with foil.","preparationOrder":2},{"id":647494,"description":"Place the cake in a large baking dish. Fill the baking dish with enough hot water to come one-third of the way up the side of the springform pan. ","preparationOrder":3},{"id":647495,"description":"Bake for 20 minutes. Remove the cake from the water bath and remove the foil. The cake will still be wobbly. Let cool for 30 minutes on a wire rack. Cover and refrigerate for 8 hours or overnight (see note).","preparationOrder":4},{"id":647496,"description":"Unmould the cake. Remove the parchment paper. Using a small sieve, sprinkle the top of the cake with cocoa powder. Place the cake on a serving dish. Let sit out at room temperature for 1 hour before serving.","preparationOrder":5}],"description":"Cake"},{"id":169097,"groupOrder":3,"preparations":[{"id":647497,"description":"In a bowl, whisk the whipping cream and icing sugar with an electric mixture until semi-stiff peaks form.","preparationOrder":1},{"id":647498,"description":"Top the cake with the whipped cream. Decorate with chocolate shavings and orange slices. Once decorated, the cake will keep for 3 days, covered, in the refrigerator.","preparationOrder":2}],"description":"Toppings"}]}">
