Chocolate Orange Marquise
"This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired."
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 cup sugar
- 1⁄4 cup fresh orange juice
- 12 ounces dark chocolate, chopped into small pieces
- 1 cup unsalted butter, cubed
- 5 eggs
- 1 orange, zest of
- 3 tablespoons flour
- powdered sugar
- 1 finely pared strips orange zest (to decorate)
directions
- Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
- Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
- Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
- Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
- Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
- Sift the flour over the top and fold in.
- Scrape the mixture into the prepared pan.
- Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
- Bake for about 1 hour or until the cake is firm to the touch.
- Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
- To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
- Dust with confectioners sugar and decorate with stips of pared orange zest.
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Reviews
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Based on the simple directions and the everyday ingredients, I thought for sure this would be a 3 star dessert...if I was lucky. Boy was I wrong! This is spectacular -- one of the best cakes I've ever made -- and I feel so proud to have made it from scratch. The cake is dense but not heavy and has a full orange flavor. I used Hershey's Best Dark Chocolate and 2 tablespoons (the recipe doesn't say how much) of orange zest. Thanks you so much, Erin! -
It may be the best chocolate cake I ever tasted and it is quite easy to make. I'll have to remember not to try to eat it warm; I find that its flavour is much better if you let it cool completely and keep in the fridge for at least an hour or so before serving. I got away with not greasing the tin or the paper - there is quite enough butter in the mixture to allow it. I also don't invert it the second time - I find that the bottom side looks better than the top side. -
I was on a roll this weekend and made three of Erin's concoctions. This one was by far the best! I have nothing to add to this recipe, it is perfect as is and needs no improvement! -
My MIL makes Julia Child's Incredible Grand-Marquis of Everlasting Chocolate Cake every year for her husband's birthday (okay so maybe that isn't what it is called, but its a 4-page recipe that is *loaded* with chocolate and takes some definate attention to make). I made your Chocolate Orange Marquise in honor of mine and my mother-in-law's birthday. As FIL was sampling, he said, I think we have a new yearly cake!! (the man loves dessert). This cake is *very* easy to make, and when I finally get my microplane zester, it will be just that much easier. I ended up baking it a 9-inch springform pan, and I didn't grease the insides. Big mistake. I released the sides of the springform and went to flip the cake out onto the cooling racks. All but a quarter of it came out nicely. I ended up having to very carefully cut that side from the pan. Luckily, the cake was extremely moist and almost fudgey, so I was able to get it back together very nicely with water-moistened fingertips. Thank goodness for garnishes. I decorated it with shaved chocolate curls, julienned orange zest, and a trio of fresh flowers. It looked absolutely stunning, and the taste was rich, decadent and perfect for a celebration. Thank you, Erin!
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I absolutely love this, as do the members of my family! There is a great coffee shop in Portland Oregon (Rimsky Korsakoffee House)that has a secret recipe which turns out like this. A secret to me no longer! I am making it as a baby shower cake next weekend...any suggestions for a glaze? It would need to be pretty special to go on this cake! Thanks so much for the recipe.
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Tweaks
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Delicious cake. I used twice the amount of orange juice, and I think the next time I will use even more. I replaced the flour with 1 and a half tbsps gluten free flour and 1 and a half tbsps ground almonds for a gluten-free version. Really delicious
RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
