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This cake is a chocolate lover’s dream as the absence of flour lends its way to a moist velvety texture with a crisp crust that pairs perfectly with a uniquely tart red blood orange sauce.
1. Preheat oven to 275°F. Generously butter and flour a springform pan and set aside.
2. Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.
3. Stir in espresso and salt into the chocolate mixture.
4. Next, separate the egg yolks from the egg whites, placing both yolks and whites in separate bowls.
Add the yolks to the melted chocolate mixture and whisk until incorporated and smooth. Set aside. In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar and continue beating until glossy stiff peaks form.
5. Gently fold the egg whites into the chocolate mixture one half at a time until combined. Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.
6. While the cake is in the oven baking, prepare the sauce. Juice the blood oranges. Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 to 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.
7. Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.
8. To plate, slice a piece of cake and drizzle a spoonful of blood orange sauce over.
Note: Candied orange peels are a great garnish for this cake. To make the candied orange peels use a vegetable peeler to peel the skin off of one blood orange before juicing. With a knife, slice the peel into 1/4 inch thick strips. Place the peels into a pot with 1 cup of water and 1/2 cup granulated sugar. Bring to a boil then reduce heat to a simmer. Simmer for 20-30 minutes until translucent. Remove the peels and cool completely on parchment paper. Garnish the cake with the candied peels.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!