I discovered this fabulous Orange Flourless Chocolate Cake when I interviewed White House pastry chef Roland Mesnier for the Christian Science Monitor. This cake, from Mesnier's memoir "All the President's Pastries," stood out to me. It happened to have been the favorite dessert of the Reagan family. It's now our family favorite as well.
ORANGE FLOURLESS CHOCOLATE CAKE
- 1-1/2 sticks unsalted butter, plus extra for greasing the pan
- Flour, for dusting the pan
- 6 ounces bittersweet chocolate
- 1 cup plus 2 tablespoons sugar
- Zest of one large orange
- 4 eggs plus 2 yolks (at room temperature)
- 1/2 cup unsweetened cocoa powder
- Confectioner's sugar, for dusting
- Vanilla ice cream or fresh whipped cream (optional)
1. Preheat oven to 375 degrees F.
2. Butter and flour a 10-inch round cake pan or a spring form pan.
3. Gently melt the chocolate over a double broiler. Stir the butter into the chocolate to melt and stir until smooth.
4. Remove chocolate mixture from the double boiler and whisk in the sugar and orange zest. Add eggs and yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth.
5. Pour the batter into the pan and bake for about 35 to 40 minutes or until the top has formed a good crust.
6. Cool the cake in the pan on a rack for 10 minutes.
7. Invert the cake onto a serving platter. Dust with confectioner's sugar and serve with ice cream or whipped cream.
8. Serves 10 to 12.