Recipe adapted from Epicurious
To kick off 2017 I made this delicious flourless chocolate cake. The flourless chocolate cupcakes at SusieCakes are my absolute favorite and I have been wanting to make a flourless cake for a long time. However, if you know me you know I couldn't just stop at a chocolate cake. I found a recipe on Epicurious and decided to jazz it up a bit by adding some blood orange zest & cardamom. And then of COURSE it had to be a little tipsy and Grand Marnier was the best way to up the orange flavor and add a bit of booze. i had so much fun making this cake and it was super easy. This might be my new go-to for events with family & friends! Hope you enjoy! Cheers!
p.s. I didn't try this, but I have a feeling adding a dollop of fresh whipped cream with a splash of more Grand Marnier would make this amazing. Or some creamy vanilla bean ice cream... so many possibilities!
4 ounces good chocolate (I used Guittard)
8 tablespoons unsalted butter (1 stick)
Zest of one blood orange
1/4 teaspoon cardamom
1 tablespoon Grand Marnier
3/4 granulated sugar
3 large eggs
1/2 cup unsweetened cocoa powder
[ Directions ]
- Preheat the oven to 375 degrees F.
- Butter an 8" cake pan, line with parchment paper, and butter the paper. Sprinkle a little cooca powder inside the pan and turn it so make sure the pan is coated. Tap out any excess cocoa powder.
- In a medium bowl set over a pot of simmering water (or a double broiler), melt the chocolate and butter.
- Once the chocolate and butter are melted, remove from heat and stir in the blood orange zest, cardamom, and Grand Marnier.
- Whisk in the granulated sugar.
- Add eggs and whisk well.
- Sift in the cocoa powder and whisk until just combined.
- Pour batter into prepared cake pan and bake for 25 minutes. Cake is done when the cake has a thin crust on top.
- Cool in pan for 5 minutes and then invert and cool completely on a wire rack.
- To serve, sift extra cocoa powder over the top and decorate with blood orange slices.