I had the honor of guest blogging over at Let Birds Fly for the lovely Bailey Klentzman.
You can see my post here!
Show her some blog lovin’ and check out my delecious recipe below.
I’m quite proud of it. Very minimal in ingredients and prep turn out a rich and tasty dessert.
Bittersweet Chocolate and Orange Flourless Cake
10 ounces bittersweet chocolate
7 tablespoons butter
1 cup sugar
zest of one orange
Preheat your oven to 350. Set the butter and chocolate in a double boiler over medium heat. Allow to melt completely. While you’re waiting for it to melt, butter and cocoa powder dust a 9 inch springform pan and wrap with foil if you’re concerned about it not being water tight.
Set a large pot of water to simmer.
In another bowl beat the eggs, sugar, and zest until light and fluffy. Pour in a small amount of the chocolate and butter mixture. Mix well and add a smidge more. (This allows the temperature of the eggs to rise slowly and not scramble.) Add the rest of your chocolate and mix well.
Scrape all of the batter into the prepared pan and set in a large roasting pan. Pour the simmering water to the roasting pan to create a water bath around the cake. Bake for around an hour or until it is just set and you can touch the center without the cake sticking to your finger.
Remove from water, allow to cool, and remove from pan. Chill and cut into 10 to 12 servings.