Categories: Cake, Dessert

Ingredients

• 1 lb good quality semisweet chocolate, finely chopped
• 10 tablespoons unsalted butter, cut into small pieces
• 6 eggs
• 1/4 teaspoon salt
• 1 freshly grated small orange, zest of

Directions

1. Position oven rack in the center of oven; preheat oven to 375°.

2. Grease an 8-inch round springform pan and line the pan bottom with a parchment paper round; set aside.

3. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth.

4. Remove from heat and set aside.

5. In the bowl of an electric mixer, beat the eggs and salt for 6 minutes, or until the eggs triple in volume.

6. Fold in the chocolate mixture, stirring by hand until they are completely blended; stir in the orange zest.

7. Pour the batter into the prepared pan; bake for 20 minutes (the center will still be a little soft).

8. Set the pan on a wire rack to cool for at least 30 minutes.

9. Run a thin knife around the edge of the pan to loosen.

10. Release and remove the pan sides, and refrigerate if no serving immediately (the cake can be refrigerated for up to 2 days).

11. Return the cake to room temperature before serving.

12. *Optional—dust with powdered sugar and serve with a dollop of whipped cream sprinkled with freshly grated orange zest; garnish with a chocolate curl.

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