You can make this two ways, with the orange flavor or without. With the orange flavor is delicious and I garnish with a chocolate covered orange slice for each serving. Or without the orange I just serve with the whipped cream topping and some candied citrus peel for color.
You can’t imagine this cake until you sink your teeth into it. I’ve never failed to get rave reviews. It’s a variation on a family recipe.
Chocolate Crumb Crust:
1 cup chocolate wafer crumbs
1/4 cup (1/2 stick) unsalted butter, melted
Cake:
6 ounces semisweet chocolate, chopped into course pieces
3/4 cup (1 1/2 stick) butter, cut into chunks
3/4 cup sugar
6 eggs, separated, at room temperature
1 T grated orange rind (~ 1-2 oranges) (optional)
1/4 t salt, (use a fine salt)
whipped cream topping (recipe follows)
For crust: Grease bottom of 9 inch springform pan. Combine wafer crumbs and melted butter; press onto the pan bottom firmly and evenly. Grease sides of pan and attach. Preheat the oven to 325 degrees, setting a rack in the center.
For batter: combine the chocolate, butter and sugar in the top of a double boiler. Set over barely simmering water, and stir occasionally until the chocolate is melted and blended smoothly with the utter and sugar. Remove from the heat and turn into a large mixing bowl; cool slightly. Add the egge yolks and beat just until incorporated. Stir in the grated orange rind.
In the large bowl, beat the egg whites with the salt until soft peaks form. They should be firm but not dry. Stir about one-third of the egg whites into the chocolate batter to lighten. Fold in the remainder, lightly but thoroughly so that no white traces remain.
Turn the batter into the prepared pan and lightly tap it two or three times on the counter to eliminate any large air bubbles. Bake for about 40 minutes or until a thin crisp crust forms on the top and has crackled. The catke will quiver when lightly shaken. Remove from the oven, and place on a rack. Release the sides by running a sharp knife cleanly around the edges, leaving the pan sides attached. Before serving, allow to cool for at least 1 hour, when it is just barely at room temperature; or cool completely, but serve within 6 to 8 hours to preserve the texture.
Note: As the cake cools, it will sink, forming a high irregular edge, which will be filled with whipped cream before serving. Although the cake is best served the same day it is prepared, it is also delicious but denser if held overnight or even several days. Do not refrigerate, but cover loosely with foil.
When ready to serve prepare the topping and spread it over the top of the crust to the edges. Garnish with chocolate oranges or candied orange peel Remove the sides from the pan and cut into wedges. Makes 10 – 12 servings.
Whipped Cream Topping:
1 cup heavy cream
2 T confectioners sugar
3/4 t vanilla extract
Pour the cream into a chilled mixing bowl; add the sugar and vanilla. Beat with chilled beaters until the cream is thickened and spreadable. (do not overbeat).
