Dark Chocolate Orange Cake

You will need an eight-inch springform pan for this rich and fudgy dessert. Dark chocolate and orange are a classic flavor combination. Garnish the center of the cake with curls of orange rind for a great finishing touch.

Yield
6 servings (serving size: 1 slice)
Ingredients
* Cooking spray
* 3/4 cup powdered sugar
* 3 large eggs
* 2 tablespoons cornstarch
* 3 tablespoons unsweetened cocoa
* 2 tablespoons fresh orange juice
* 1 tablespoon Triple Sec (orange-flavored liqueur)
* 1 tablespoon hot water
* Dash of salt
* 2 ounces bittersweet chocolate, chopped
* Powdered sugar (optional)
* Orange rind strips (optional)


Preparation

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 3/4 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 juice, liqueur, 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.

Nutritional Information
Calories: 175 (31% from fat)
Fat: 6.1g (sat 3g,mono 1.3g,poly 0.4g)
Protein: 4.3g
Carbohydrate: 26.1g
Fiber: 1.7g
Cholesterol: 107mg
Iron: 0.8mg
Sodium: 33mg
Calcium: 17mg

source by: myrecipes.com
recipes by: Cooking Light