Now, doesn't that look delicious?! Well, if I had some actual photographic skill, it would. And, if you tasted it, you would agree. Unless you are one of those people who do not appreciate rich, dark chocolate. This cake has no flour - a LOT of butter, quite a few eggs and very expensive chocolate. But, no flour.
This is the cake I made for Grady's birthday - the Friday night version. And, remembering how good it was, I decided to throw in the recipe. This was in the newspaper at some point.
Chocolate Orbit Cake
one 9 3/4 oz bar Scharffen Berger 62 percent semisweet chocolate, broken into small pieces
15 T unsalted butter, cut into pieces
5 eggs, at room temperature
1 C granulated sugar
Optional: gently whipped cream
Preheat oven to 350. Lightly grease the bottom of a 9-inch round cake pan and line with parchment paper.
In the top of a double boiler over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until cake appears set and, when you touch its center, your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with whipped cream.
I actually found a bar of the Scharffen Berger exactly as described in the recipe! I was expecting to have to substitute. Not cheap, but, boy, the result is terrific. In typing the recipe, I realized I hadn't done that business with the foil when I made this cake, but that didn't seem to be a problem. One other note - when I made this a previous time, I also put together a raspberry sauce to serve on top and that was wonderful.
And, here is the birthday boy enjoying his orbit cake:
15 T unsalted butter, cut into pieces
5 eggs, at room temperature
1 C granulated sugar
Optional: gently whipped cream
Preheat oven to 350. Lightly grease the bottom of a 9-inch round cake pan and line with parchment paper.
In the top of a double boiler over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until cake appears set and, when you touch its center, your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with whipped cream.
I actually found a bar of the Scharffen Berger exactly as described in the recipe! I was expecting to have to substitute. Not cheap, but, boy, the result is terrific. In typing the recipe, I realized I hadn't done that business with the foil when I made this cake, but that didn't seem to be a problem. One other note - when I made this a previous time, I also put together a raspberry sauce to serve on top and that was wonderful.
And, here is the birthday boy enjoying his orbit cake:
1 comment:
Happy birthday!
cake looks fab--yum-i like the plate -too
l ckw
Post a Comment