2 c Unsalted butter (4 sticks) 2 tb Grand Marnier
1 c Espresso, brewed 12 oz Semisweet chocolate, chopped
1 c + 2 tb sugar 4 oz Unsweetend chocolate, chopp
1/4 ts Orange zest, fresh 8 x Eggs, large, beaten lightly
1/4 ts Orange extract
number of servings depends on how big you like your slices. grin
In a small saucpan, melt the butter over moderately low heat, stir in
the espresso, the sugar, the zest, the orange extract, and the Grand
Marnier, and transfer the mixture to a bowl. In the top of a
double-boiler set over barely simmering water, melt the semisweet and
the unsweetened chocolate, stirring occasionally. Stir the
chocolates into the butter mixture, add the eggs, stirring until the
mixture is just combined. Line the bottom of a buttered 9″ cake pan,
2″ deep, with parchment paper and butter the paper. Spoon the
mixture into the pan, put the pan in a baking dish, and add enough
hot water to the dish to reach halfway up the side of the pan. Bake
the cake in the middle of preheated 350F degree oven for 1 hour.
Remove the cake from the water bath, let it cool on a rack, and chill
it, covered loosely, for 3 hours. Run a thin knife around the inside
of the pan and dip the bottom of the pan in hot water for 3 seconds.
Invert a platter over the pan, invert thecake with a sharp rap onto
the platter, and cut it with a sharp knife dipped in hot water,
cleaning the knife before cutting each slice.
Yields
6 servings