Flourless Chocolate Cake with Orange Blossom Water

Flourless Chocolate Cake with Orange Blossom Water

(From "A Brown Table" but adapted from Alice Medrich's Sinfully Easy Delicious Desserts)

printable recipe here

yields: one 9 inch cake (actually I made one 8 1/2 inch cake and 24 small "cakelets")


8 large eggs, cold

2 sticks (8 ounces) unsalted butter cubed at room temperature 

11.5 ounces dark chocolate chips ( I used Guittard 63%)

1 tablespoon sugar

2 tablespoons orange blossom water 

1. Place a wire rack in the middle of the oven and preheat to 350F. (I baked it at 325F for about 40 minutes) Line a 9 inch springform pan with parchment paper or aluminum foil. Grease with butter and keep aside until ready to use. (I used a 8 1/2 inch springform pan and two mini muffin tins holding 24 mini "cakelets.") 

2. Place the eggs in the bowl of a stand electric mixer and using the whisk attachment, whisk the eggs on high speed for about 6 to 7 minutes until the eggs have doubled in volume and appear pale yellow. Keep aside. 

3. While the eggs are whisking, place the butter and chocolate in a large heatproof bowl and place it over a saucepan containing simmering hot water. Stir with a silicone spatula until it is completely mixed. 

4. Pour half of the whisked eggs into the bowl containing the chocolate and using an outward to inward movement, fold the mixture to incorporate. Add the orange blossom water and the remaining whipped eggs and fold until combined and no visible flecks of the eggs can be seen. Pour the batter into the prepared pan and bake for about 20 minutes until the center of the cake is firm to touch. Allow the cake to cool to room temperature in the pan. Then using a sharp paring knife run the knife between the cake and the pan and release. Serve the cake chilled with orange blossomed infused whipped cream and shavings of orange peel.