Flourless Chocolate Cake With Oranges

Ingredients

• ½ cup orange juice
• 1 ⅓ cups sugar
• 6 ounces unsweetened chocolate
• 6 ounces bittersweet chocolate
• 9 tablespoons butter at room temperature
• 5 eggs
• 8 navel oranges
• ¼ cup Grand Marnier or other orange liqueur
• Confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    829 calories; 44 grams fat; 26 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 97 grams carbohydrates; 10 grams dietary fiber; 79 grams sugars; 12 grams protein; 201 milligrams cholesterol; 74 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. Preheat the oven to 325 degrees. Butter an 11-by-17-inch baking sheet with 1/2-inch sides, line with parchment paper and butter the paper.
2. Bring the orange juice to a boil in a medium-sized saucepan and add one cup of the sugar. Remove from the heat. Break up the chocolate and add it, stirring until the chocolate has melted and the mixture is smooth. Add the softened butter a little at a time, stir well and set aside.
3. Beat the eggs with the remaining sugar for 12 minutes, until very thick and light. Gently fold a third of the eggs into the chocolate mixture. Fold in the rest.
4. Spread the batter into the prepared pan and bake until set, about 15 minutes. The surface of the cake will have dulled somewhat and have become firmer to the touch. Allow to cool completely in the pan.
5. Meanwhile remove all the skin and pith from the oranges, separate the sections and toss with the liqueur. Refrigerate.
6. Run a knife around the edge of the cake in the pan. Place a large flat baking sheet over the cooled cake, invert, then lift off the baking pan. Peel the parchment paper off the cake.
7. To serve, preheat the oven to 150 degrees. Cut large squares of the cake and, using a wide spatula, place each on an ovenproof plate. Place in the oven to warm for about five minutes. Arrange the orange sections and a little of their syrup in a decorative pattern on the cake or around it, sift a little confectioners’ sugar over the top and serve.

45 minutes