Flourless Chocolate Orange Cake - Nigella (can be made on Passover)

 

I submitted this Tackling Bittman and His Buddies.  Have you made a recipe from any chef you like whether it be Nigella, Giada, Tyler or Rachel, link it up.  Of course, if you are using Mark Bittman, we want his recipes, very much.
I have made a few flourless cakes from Nigella Lawson's recipes and each one turned out to be a winner.  Flourless cakes are pure in flavor and quality.  They exemplify chocolate at its finest.  I tend to try all flourless recipes because I think, they are superior.

Flourless Chocolate Cake – Nigella Lawson

Do you remember Nigella’s flourless Brownie?  It was the best.  She has done it again with this flourless cake.   Without any discussion, here is her recipe.   By the way, hubby, the chocolate hater, loved it.  I did not alter this recipe other than not to add anything to it and I did not separate the eggs.


Nigella Lawson’s Flourless Chocolate Cake

Serves 8-12                                                                                                                 
8 ounces bittersweet chocolate, minimum 70% cocoa solids
1/2 cup unsalted butter, softened
6 eggs: 2 whole, 4 separated 
3/4 cup superfine sugar
grated zest of 1 orange
9 inch springform cake pan

Method:

1. Preheat the oven to 350ºF.
2. Line the bottom of the cake pan with baking parchment. Cut away any excess paper otherwise it’ll smoke in the oven and the smell is gross.
3. Melt the chocolate either in a double boiler or a microwave, add orange zest and then let the butter melt in the warm chocolate.
4. Separate eggs into two bowls.
5. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, tempering first (tempering means you add a little of the warm mixture to the cooler mixture to raise its temperature and prevent it from curdling as you add the rest of the warm mixture).
6. In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar.
7. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
8. Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly.
9. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
10. When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the cake from its pan.
11. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here.

Linked to Potluck Sundays  
Make a Foodie Friend
Workshop Wednesdays