Actually, it's called Dark Chocolate Orange Cake but since this recipe didn't quite work as planned I'm calling it a Flop! This is a flourless cake with the classic combination of dark chocolate and orange and of course, I'm partial toward any dessert with chocolate especially of the dark variety.
Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray and line with a circle of wax paper or parchment paper. Wrap outside of pan in aluminum foil.
3/4 cup powdered sugar
3 large eggs
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa
2 tablespoons fresh orange juice
1 tablespoon orange liqueur
1 tablespoon hot water
2 ounces bittersweet chocolate, chopped
Place sugar and eggs in mixing bowl; mix at high speed for 7 minutes. Combine cornstarch and cocoa in small bowl, set aside. Place juice, liqueur, water, salt and chocolate in small glass bowl; microwave on high for one minute or until almost melted, stopping to stir at 20-second intervals. Whisk in cornstarch and cocoa mixture. Gently stir in 1/4 of egg mixture into chocolate, then fold chocolate mix into remainder of egg mixture.
Pour batter into prepared pan and place in a larger baking dish; add about 1-inch hot water in the larger pan. Bake for 20 minutes or until top is set. Cool on wire rack for 5 minutes, loosen cake from sides of pan with knife. Cool to room temperature then chill 4 hours or overnight before serving.
Ok ... after baking for almost an hour, I still had a very soft, gooey cake batter that was no where near the cake stage. No amount of cooling or chiling was going to make it set up, so as the saying goes, "When life gives you lemons make lemonade." Not to be outdone ... when life gives you a Dark Chocolate Orange Flop, spoon it up and make an ice cream sundae ... Yum!