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Because this cake is so moist, it can be made up to two days in advance. The fudge sauce can be made ahead as well. Reheat it in a saucepan or microwave oven.
16 oz. bittersweet or semisweet chocolate, chopped
1/2 cup butter
1 Tbsp. sugar
1 1/2 tsp. all-purpose flour
1 tsp. finely shredded orange peel
4 egg yolks
4 egg whites
1 cup bittersweet chocolate pieces
1 recipe Hot Fudge Sauce
Coffee or vanilla-bean ice cream
1 recipe Candied Orange Peel (optional)
1. Grease and flour an 8-inch springform pan; set aside. In a heavy, large saucepan stir 16 ounces bittersweet chocolate and butter over low heat just until chocolate melts. Remove from heat; cool slightly (about 5 minutes). Stir in sugar, flour, and orange peel. Using a wooden spoon, beat in egg yolks, 1 at a time, just until combined. Transfer to a large bowl; set aside.
2. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into chocolate mixture. Fold in 1 cup bittersweet chocolate pieces. Pour into the prepared pan. Bake in a 350° oven for 25 to 30 minutes or until edges puff (toothpick will not come out clean). Cool in pan on a wire rack for 30 minutes. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 2 days.
3. To serve, bring cake to room temperature; cut into wedges; top with ice cream and Hot Fudge Sauce. Garnish with Candied Orange Peel, if desired. Makes 8 servings.
Hot Fudge Sauce: Chop 12 ounces bittersweet or semisweet chocolate; set aside. In a medium saucepan heat 1 cup whipping cream and 2 tablespoons light-colored corn syrup over medium heat until boiling, stirring frequently. Remove from heat. Immediately add chocolate; cover and let stand 5 minutes. Whisk until smooth. To make ahead, cool sauce and chill in a covered storage container for up to 3 days.
Candied Orange Peel: Cut peels of 2 oranges lengthwise into quarters, cutting just through the pulp to the surface of the fruit. Pry back the quartered peel with a spoon. Scrape away the soft, white part inside the peel. (If white pith is left on, the peel will be bitter.) Cut peel into 3/8-inch-wide strips. In a 2-quart saucepan combine 1 1/3 cups sugar and 1/3 cup water. Cover; bring to boiling, stirring occasionally. Add orange peel strips. Return to boiling. Reduce heat. Cook, uncovered, over medium-low heat for 15 minutes or until peel is nearly translucent, stirring occasionally. Mixture should boil at a moderate, steady rate over the entire surface. Using a slotted spoon, remove peel from syrup, allowing excess to drain off. Transfer peel to a wire rack set over waxed paper. Cool completely. Cover; store at room temperature up to 3 days. |
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