- 4 eggs
- 1 cup sugar
- pinch salt
- 2 cups chocolate morsels
- 1 cup heavy cream
- 1 stick butter, cubed
- 1 teaspoon orange zest (optional)
- Preheat oven to 350-degrees. Spray 8x8” pan with pan buddy, dust with corn starch. Cut parchment paper to fit inside pan with some over-hang. Spray parchment and dust with cornstarch.
- In a large mixing bowl, combine eggs, sugar and salt. Whisk to combine. Set aside
- In a large sauce pot, scald heavy cream and slowly whisk in chocolate morsels over low heat. Remove from heat and whisk in orange zest and butter, a little at a time.
- Use hot cream and chocolate to temper the egg/sugar mix. (Add cream little by little, whisking constantly, to slowly heat up the eggs. Be careful with this step or you'll get scrambled eggs!)
- Pour mixture into the lined pan. Bake at 350-degrees for 1 to 1 ½ hours, until edges begin to set. The middle of the cake will still be loose. Cool at room temperature for 2 hours and refrigerate overnight.
Don’t Forget The Ganache
For this, you’ll need an additional one cup of heavy cream, 2-3 cups of bittersweet chocolate chips and a teaspoon of orange zest.
- After your cake has chilled overnight, invert it onto parchment lined sheet tray. It should fall out easily.
- Then, just as with the cake, scald your cream. Turn the heat to low and whisk the chocolate chips into the cream. Add your zest while the mixture is still warm.
- Allow the ganache to cool a bit, and then slowly pour it over the inverted cake, using a spatula to spread it evenly.
- Chill the finished dessert at room temperature for an hour. If you have leftover cake (heaven forbid), store it in the refrigerator overnight.