Chocolate Orbit Cake
If you are looking for an extremely rich chocolate cake, the Chocolate Orbit Cake is out of this world! Because this is a flour-less cake, there is almost a overload of chocolate yet the small slices you serve will have those lucky enough for you to share it with saying it tastes like the most silkiest, delicious chocolate ganache they have ever tasted.
This recipe is super easy to make. In fact, when David Lebovitz created it, he originally called it Chocolate Idiot Cake because it is pretty much idiot proof. You can find the recipe in his book Ready For Dessert.
Let’s blast off…
12 ounces (340 g) bittersweet or semisweet chocolate, coarsely chopped
8 ounces (225 g) butter, unsalted, cut into pieces
6 large eggs, room temperature
8 ounces (225 g) sugar
1) Pre-heat oven to 350F (175C) while getting your mise en place together.
2) Wrap a single sheet of aluminum foil around the outside of your 9-inch (23 cm) springform pan making sure the pan will be completely water tight. Butter the interior sides and bottom (or lube up with non-stick spray) and dust with cocoa powder, tapping out any excess.
(If you are anal retentive like me, line the bottom with parchment paper and give that a quick spray too.)
3) Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
4) In another large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth like Barry White.
5) Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a large roasting pan and add enough hot water to the roasting pan to come about halfway up the outside of the cake pan.
(Pro-Tip: Use the water from the double boiler. Why not, right?)
6) Bake for 1 hour and 15 minutes. You’ll know the cake is done when you gently touch the center and your finger comes away clean.
(You did wash your hands first right?)
7) Gently lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
8) Invert the cake onto a plate, peel off the parchment paper then re-invert onto your serving platter.
9) Slice your Chocolate Orbit Cake into 12 or 16 pieces. This cake is so rich I usually go for the 16 slices ’cause, well, some people just can’t hang and we don’t want any going to waste.
(Pro-Tip: Slice using un-waxed dental floss.)
The Chocolate Orbit Cake is delicious on its own though you can add a pool of sauce like a sexy creme anglaise or raspberry-cassis sauce or some ice cream. Whatever you like. You could even use sprinkles like I do because sprinkles are for winners!
What do you think about this recipe? Easy enough right?
Let me know in the comments how yours turned out or if you have any other PRO-TIPS.
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