Chocolate Orange Cake with Grand Marnier
This cake is better the next day, and even better than that in 2 days time- so enjoy the leftovers if you are lucky enough to have any!
1 11.5-12 ounce bag bittersweet chocolate chips
1 ½ sticks or ¾ cup unsalted butter, cut into cubes
6 large eggs, separated
¾ cup sugar
1 tablespoon vanilla extract
zest of 1 orange
pinch of salt
1/2 cup heavy cream
1/2 cup dark corn syrup
3/4 cup dark chocolate chips
2 tablespoons Grand Marnier
1. Preheat oven to 350°F. Butter 9-inch springform pan. Line bottom of pan with a circle of parchment paper, cut to fit. Butter the paper.
2. In a small saucepan over medium-low heat, melt the butter and chocolate stirring until smooth. Remove from heat. Cool to room temperature, stirring often.
3. Using electric mixer, beat egg yolks, zest, and about half of the sugar in large bowl until mixture is very thick and pale, about 3 minutes. Stir cooled chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, and a clean bowl, beat egg whites and salt until soft peaks form. Slowly sprinkle in the remaining sugar, beating until stiff peaks form. Fold half of the egg whites into chocolate mixture, then add the remaining ½ of the egg whites, folding gently to prevent deflating the batter. Pour batter into the pan.
4. Bake cake until top is puffed and cracked, about 45 minutes. Cool cake in pan on rack (cake will deflate).
5. Meanwhile, make the glaze: In a small saucepan bring the cream and corn syrup to a low boil. Add chocolate and whisk until smooth. Remove from heat and stir in the Grand Marnier.
6. Run a sharp knife around the perimeter of the cake to loosen it from the pan. Remove the rim of the cake pan. Carefully invert cake onto your hand so that the brittle top is now on the bottom. Slide the cake back onto the base of the springform pan. Peel off the parchment paper.
7. Place cake on rack set over a counter lined with aluminum foil or parchment paper. Spread the glaze smoothly over top and sides of cake. Refrigerate until set, 20 minutes, then store the cake at room temperature.