Amazing Flourless Chocolate-Orange Cake Recipe
Introduction
Irresistibly rich chocolate-orange cake with intense citrus flavor. This heavenly gluten-free dessert melts in your mouth with every decadent bite, perfect for any celebration or cozy night in!
Ingredients
- 8 ounces dark chocolate (70% cocoa), chopped
- 1 cup unsalted butter, cubed
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 tablespoons fresh orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- Melt chocolate and butter together in a double boiler or microwave, stirring until smooth. Let cool slightly.
- Whisk together egg yolks and sugar in a large bowl until pale and fluffy. Add orange zest, orange juice, and vanilla extract.
- Gradually fold the melted chocolate mixture into the egg yolk mixture until well combined.
- Sift cocoa powder and salt over the chocolate batter and gently fold until no streaks remain.
- In a separate clean bowl, beat egg whites until stiff peaks form. Carefully fold egg whites into chocolate batter in three additions.
- Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with cocoa powder before serving.
Pro Tips & Notes
- Orange Intensity: For stronger citrus flavor, add an extra tablespoon of orange zest or 1/2 teaspoon orange extract.
- Chocolate Quality: Use high-quality dark chocolate for the best flavor and texture.
- Egg Whites: Ensure your bowl and beaters are completely clean and grease-free for proper egg white volume.
- Serving Suggestion: Pair with fresh whipped cream or orange sorbet for an elegant presentation.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 6g
- Carbohydrates: 38g
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 130mg
- Sodium: 95mg
- Fiber: 4g
Frequently Asked Questions
- Q: Can I use milk chocolate instead of dark chocolate? A: Yes, but the cake will be sweeter and less intense. Reduce sugar by 2-3 tablespoons if using milk chocolate.
- Q: How do I know when the cake is done? A: The edges will be set, but the center should still have a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.
- Q: Can I make this cake ahead of time? A: Absolutely! This cake actually tastes better the next day as flavors develop. Store covered at room temperature.
- Q: Can I freeze this cake? A: Yes, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.