Orangey Fudge Cake -

Orangey Fudge Cake

Dessert

A moist chocolate fudge cake flavored with orange juice and Triple Sec.

About 15 minutes (plus 4 hrs chilling)

About 20 minutes

1Preheat oven to 350°F. Spray an 8 in. springform pan with cooking spray. Place parchment paper on the bottom of the pan and wrap the outside with foil.

2Use an electric mixer on high to beat together 3/4 cup sugar and eggs (should take about 7 minutes).
3In a small bowl, combine cornstarch and cocoa, set aside. In a microwave-safe bowl, combine juice, liqueur, water, salt and chocolate.
4Microwave 20 seconds at a time, until melted, stirring after each cycle. Stir in cornstarch mixture. Add 1/4 of egg mixture into chocolate, stir gently. Add back into egg mixture.

5Transfer batter into pan, then place that pan into a 13 x 9 in. baking pan. Pour boiling water into the large pan until it is halfway up the small pan.

6Bake 20 minutes or until set. Transfer small pan only to wire rack for 5 minutes. Use a spatula to loosen the sides, continue to cool on wire rack.

7Once at room temperature, cover and refrigerate at least 4 hours, up to overnight. Serve with a dusting of powdered sugar and orange rinds in center.

Serving Size: 1/6 of cake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.