FLOURLESS CHOCOLATE CAKE WITH ORANGE LIQUOR

I initially made this cake to be a “finishing touch” for a dinner party featuring a southwest cuisine which included herbed goat cheese enchiladas, adobo roasted quail, and jalapeño-golden raisin cornbread stuffing. Of course there were starters of guacamole, salsas, tostadas, and margaritas!

Orange juice was included in the adobo, and lime…well, is just a part of almost everything in this cuisine. I wanted to take the citrus notes from the meal and carry them over to the dessert by adding a bit of chocolate decadence. This was a perfect ending to our meal, and would be for many others. If it is not completely consumed when initially served, it will be a tremendous temptation for breakfast or a coffee break the next day!

We served this with a dollop of lime whipped cream, just to carry on the citrus theme. It was just our “little something extra”, however the cake is fabulous with or without it.

Flourless Chocolate Cake with Orange Liquor

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cooling time for cake and ganache 3 hours hrs

Total Time 4 hours hrs

Course Dessert

Cuisine American, Mediterranean

Servings 8

Ingredients

  

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Cake

• 1/2 Cup Unsalted Butter
• 6 Ounces Baker’s Chocolate like Ghirardelli or Baker’s brands, chopped in pieces
• 2/3 Cup Granulated Sugar
• 2 Teaspoons Espresso Powder If Espresso Powder is not available, you can substitute instant coffee, using 1/2 the amount, or omit it all together. *It just adds a rich depth to the taste when used.
• 3/4 Teaspoon Vanilla Extract
• 3/4 Teaspoon Orange Liqueur like Grand Marnier or Cointreau
• 4 Large Eggs room temperature
• 1/2 Cup Cocoa Powder, unsweetened either Dutch-Process or Natural
• 1/8 Teaspoon Salt
• 1/2 Teaspoon Baking Powder

Ganache Topping

• 3.5 Ounces Baker’s Chocolate Or, 1/2 Cup, chopped in pieces
• 1/4 Cup Heavy Cream
• Zest of an Orange, Lime, Lemon, or combination.

Lime Whipped Cream (optional)

• 1 Cup Heavy Cream
• 1 Zest of one Lime
• 2 Teaspoons Sugar optional

Instructions

 

Cake

• Preheat Oven to 350°F. Place a rack in the center of the oven. Place another rack on the very bottom.
• Spray or grease an 8 inch cake pan. Line the very bottom with parchment paper and then spray or grease the paper.

  *If you don’t have an 8” cake pan, a 9” will work. The cake just wont be as thick. You will need to really watch it toward the end of the baking time so that it does not over bake. It may be done a little sooner.
• Cut the Butter and Chocolate into pieces and place them both in a heat-proof bowl. Place in the microwave to melt for 20 seconds. Stir and repeat until the mixture is smooth. It should take 2-3 increments. Let this mixture rest for 2-3 minutes. (Alternatively, the butter and chocolate can be melted together in a double boiler.)
• Add to the Butter and Chocolate mixture: the Sugar, Espresso Powder, Vanilla Extract, Orange Liqueur and mix together.
• Whisk the 4 Eggs and then add them to the mixture. When the eggs are fully incorporated add: the Cocoa Powder, Salt, and Baking Powder.
• Pour the batter into the prepared pan, and spread so that it is evenly distributed.
• To the preheated oven, place a baking sheet on the very bottom rack and fill it with 2” or so of boiling water. This will create a moist baking environment for the cake. (*Please do not skip this step.)
• Immediately after preparing the oven, place the cake on the center rack. Bake for 30-35 minutes, until the edges are set, and a toothpick inserted comes out clean. (The toothpick can have some crumbs on it, but not anything like a wet batter. This is one cake that should not be “over baked”, so check it earlier rather than later.)
• Remove the cake from the oven and let it rest for 10-15 minutes. Afterward, run a sharp knife along the inside of the pan to loosen the edges of the cake, then invert the cake onto a serving platter or cake stand.

  COOL COMPLETELY before adding the Ganache or any toppings. (Usually 2 hours or so. Alternatively it can be placed in the refrigerator for an hour. )

Ganache Topping

• Chop the Baker’s Chocolate into pieces.
• In a saucepan or in the microwave, heat the cream to just under boiling.
• Pour the hot cream over the Chocolate pieces and stir until melted, smooth and creamy. Slowly pour the warm ganache over the top of the cooled cake and gently spread evenly with a spatula.
• Sprinkle on the Orange Zest, or combination of citrus zest. The photo shows both Orange and Lime. Allow the ganache to set for at least an hour before serving.

Lime Whipped Cream (optional)

• Chill bowl and whisk or beaters in the freezer for about 5 minutes before beginning
• Add Heavy Cream to the bowl and beat until soft peaks form.
• Add in Lime Zest and Sugar, if using, and whip until stiff peaks form. *Use a spoon to taste and determine if it is the stiffness you want. (About 5 or so minutes). **If it is over whipped, it will start to look like whipped butter.

  I typically do not use sugar in my whipped cream, as I like the natural cream to contrast the sweetness of the dessert. If you like your whipped cream a little sweet, then add the sugar.

Notes

1. This cake can be made a day ahead.

2. The Liqueur can be substituted with any of your favorites. Rum, Frangelico, Amaretto, or Kahlua would all be good. Alternatively you can just use more Vanilla, if you don’t have a liqueur on hand. 

3. This recipe uses the citrus zest as a topping because I love the combo of citrus and chocolate.  You could also use chopped nuts, toasted coconut, fresh raspberries, or strawberries to garnish. *If using fresh fruit, garnish just before serving so the juices don’t run on the ganache. 

4. When I served this with our southwest cuisine, I included a dollop of lime whipped cream on top of a little ice cream. This was just my little “extra” add to complete my citrus theme. The cake is wonderful with or without either of these additions. 

Keyword cake, dessert, flourless chocolate cake, Orange, orange liquor

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