By now you know that I adore white chocolate. That’s not to say I don’t appreciate other types of chocolate, as evidenced by all the chocolate cakes I’ve made. So when I came across this recipe for a Chocolate Orange cake at only 175 calories per serving I was stoked. The cake doesn’t have any oil or flour so the carb and fat count is on the low side also, Happy Happy Joy Joy! The hardest part is allowing the cake to chill for at least four hours. Seeing as how we hadn’t seen the sun in a while I had to wait for a better time to take pictures anyway. Oh well. Check out the recipe and then I’ll fill you in on how the cake came out.
Chocolate Orange Cake – adapted from MyRecipes.com
¾ cup powdered sugar
3 large eggs
2 TBS cornstarch
3 TBS unsweetened cocoa
2 TBS fresh orange juice
1 TBS Triple Sec (orange-flavored liqueur)
1 TBS hot water
Dash of salt
2 oz bittersweet chocolate, chopped
Powdered sugar (optional)
Orange rind strips (optional)
Preheat oven to 350°. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil. Place ¾ cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes. Combine cornstarch and cocoa in a small bowl; set aside. Place liqueur (I was fresh out of Triple Sec so I used all orange juice), water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.
Now about the cake…….Let’s just say it was OK. I’m not sure I’d make it again. The chocolate flavor was there no doubt. But the most noticeable difference was in the thickness of the cake. The one shown at MyRecipes was a nice thick layer. Mine was about the size of a hefty pancake. Trust me I followed the recipe to a T, and used the pan size recommended. And about the texture; the best description I can come up with is a combination of fudge and a wet brownie. How do you like that for a description! Yes, I was disappointed as you can see. After all the waiting time and the anticipation, this one didn’t live up to my expectations. As I always say, “Onwards and Upwards!”