Almost Flourless Chocolate-Orange Cake

Chocolate pairs so well with a seemingly endless variety of flavors. I love chocolate with strawberries, peanut butter, pumpkin, peppermint, and so much more. In the list of great chocolate duos, chocolate and orange are pretty much a power couple. And of my favorite chocolate-orange moments, this nearly flourless chocolate cake is at the very top. Here are some tips on how to make it:

Lean into the orange:
This almost flourless chocolate cake gets its orange flavor from both 2 tablespoons of finely grated orange zest and 2 to 3 tablespoons of Cointreau or other orange liqueur. Using a full 3 tablespoons will give the cake a slightly boozy taste, not unlike the foil-wrapped chocolates in a box of truffles. Two tablespoons of Cointreau will boost the orange flavor, but you won’t taste any alcohol. Candied orange peel, truly gilding the lily here, is absolutely worth making. The recipe is pretty simple, and the homemade candies will have a bright citrus flavor and a bit of crunch from the sugar. The candied peel will keep in a sealed container stored in a cool, dry place for about a week. But you can go with store-bought if you're in a pinch.

Yes, almost flourless is good:
Flourless chocolate cakes are fudgy and naturally gluten-free, so why add flour? At first, I was skeptical myself, but after I tried it, I was sold. Adding just 2 tablespoons of flour gives the cake a bit more structure. With plenty of beaten egg whites and lots of chocolate and butter, the cake is still very rich but a bit more airy and collapses a little less as it cools.

Whipped cream FTW:
Do you have to cover the top of your cake with swoops of whipped cream before adding the candied peel? Technically, no, but it's highly recommended as a garnish.

Made this recipe? Let us know how it went in the comments below!