Chocolate cake

Orange Flourless Chocolate Cake


BATON ROUGE, La. (WAFB) – This recipe is from “All the Presidents’ Pastries” by Roland Mesnier, who was the White House Executive Pastry Chef from 1979 to 2004. This particular recipe was a favorite of the Reagan family.

Preparation time: 1h30

Yields: 10–12 servings


grated zest of 1 large orange

candied orange zest, to serve

6 ounces (170g) bittersweet chocolate

unsalted butter for greasing

flour for dusting

1½ sticks (12 tablespoons) unsalted butter

1 cup plus 2 tablespoons sugar

4 eggs plus 2 egg yolks

½ cup unsweetened cocoa powder

icing sugar for dusting

vanilla ice cream to serve


Preheat the oven to 375°F. Butter and flour a 10 inch round cake pan. Line the bottom of the pan with parchment paper. Butter and flour the parchment paper then set aside. Gently melt the chocolate in a bain-marie. Add 1½ sticks of butter to the chocolate then stir until melted and smooth. Remove from the water bath. Whisk the sugar and orange zest into the chocolate mixture. Add eggs and egg yolks, whisking constantly. Sift the cocoa powder over the chocolate mixture and whisk the batter until completely smooth. Pour the batter into the cake pan and bake for 35 to 40 minutes or until the top has formed a good crust. Remove from oven and let cool in pan for 10 minutes. Invert the cake onto a serving platter. Sprinkle with icing sugar and serve with candied bark and vanilla ice cream.

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