Flourless Orange Chocolate Cake With Walnuts
3/4 cup walnuts, toasted, coarsely chopped 12 oz. semisweet chocolate, chopped OR 2 cups semisweet chocolate chips 1 cup (2 sticks) unsalted butter, cut into pieces 1 cup sugar 1/4 tsp. salt 6 EGGS, room temperature, beaten 2 tbsp. orange liqueur, OPTIONAL 1 tsp. freshly grated orange peel Whipped cream and additional orange peel, OPTIONAL
Yields: 12 servings
- Nutritional Information
Per Serving (1/12 of recipe)
Total Fat: 31 g
Saturated fat: 16 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 8 g
Cholesterol: 134 mg
Sodium: 89 mg
Carbohydrates: 36 g
Dietary Fiber: 2 g
Protein: 6 g
Vitamin A: 610.3 IU
Vitamin D: 31.9 IU
Folate: 23.2 mcg
Calcium: 35.2 mg
Iron: 1.5 mg
Choline: 86.1 mg
HEAT oven to 350°F. COAT bottom of 9-inch round baking pan with cooking spray. LINE bottom with waxed or parchment paper; spray paper. SPREAD walnuts in bottom of pan.
PLACE chocolate and butter in large microwave-safe bowl. MICROWAVE on HIGH for 1 minute, stirring every 30 seconds. Microwave in additional 15-second intervals, stirring after each interval, until almost melted. COOL slightly, stirring occasionally until smooth.
STIR sugar and salt into chocolate mixture. ADD eggs, liqueur and orange peel; mix well. POUR over nuts in pan.
BAKE in 350°F oven until center springs back when lightly touched and side of cake begins to pull away from pan, 30 to 35 minutes. (Edge of cake rises higher than center.) COOL on wire rack 5 minutes. Loosen side of cake with a thin knife; invert onto serving plate. REMOVE pan and waxed paper.
REFRIGERATE cake, covered, until cold or up to 2 days. SERVE garnished with whipped cream and orange peel, if desired.
Go ahead and indulge in this fudgy flourless cake that combines the classic flavors of orange and chocolate with the crunch of walnuts.
Center of cake will still be soft when removed from oven, but will firm up as it cools.
Keep it simple – this delicious cake can be made 1 to 2 days ahead.