
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!
Ingredients
- 1/2 cup
(1 stick) unsalted butter, cut into 1/2" pieces, plus more for pan
Unsweetened cocoa powder, for dusting
- 9 oz.
bittersweet chocolate (70% cacao), coarsely chopped
- 6
large eggs, separated
- 2/3 cup
(145 g.) packed dark brown sugar
- 2 Tbsp.
all-purpose flour
- 2
to 3 tbsp. Cointreau or other orange-flavored liqueur
- 2 Tbsp.
finely grated orange zest
- 1/2 tsp.
kosher salt
- 5 Tbsp.
granulated sugar
Candied orange peel, for serving
Directions
- Step 1Place a rack in center of oven; preheat to 350°. Grease a 9" springform pan with butter, then dust with cocoa powder.
- Step 2In a medium heatproof bowl set over a pot of simmering water, cook chocolate and butter pieces, stirring, until melted and smooth, 4 to 5 minutes. Let cool.
- Step 3In the large bowl of a stand mixer fitted with the paddle attachment, beat egg yolks and brown sugar on medium speed until thickened, about 5 minutes.
- Step 4Add flour to chocolate mixture and stir to combine. Add chocolate mixture, Cointreau, orange zest, and salt to egg yolk mixture. Beat on low speed until combined. Scrape into a clean large bowl.
- Step 5Wipe out stand mixer bowl and fit mixer with the whisk attachment. Beat egg whites on medium speed until frothy, about 2 minutes. Increase speed to medium-high. Slowly add granulated sugar and beat until glossy and mixture holds a soft peak, 1 to 2 minutes.
- Step 6In 3 batches, fold egg whites into chocolate mixture until no streaks remain. Scrape batter into prepared pan.
- Step 7Bake cake until set on the edges but still slightly jiggly in the center, 30 to 35 minutes. Transfer pan to a wire rack and let cool. (The cake will collapse in the center as it cools; this is okay!)
- Step 8Unmold cake and transfer to a platter. Dust with cocoa powder and top with candied orange peel.
- Step 1Place a rack in center of oven; preheat to 350°. Grease a 9" springform pan with butter, then dust with cocoa powder.