Makes 6 cakes
You can also make the cake batter up the day before, then just assemble in the jars, bake and serve warm! If baking ahead, you can chill down the baked cakes and just give a quick reheat in a hot oven or microwave to warm them.
6 ounces bittersweet chocolate, chopped into small chunks
- Seahawks get high grades for drafting of Jarran Reed, while reaction to other picks a little more varied
- TCU QB Trevone Boykin among Seahawks' undrafted free agent signings
- Seahawks bolster key areas of need on Day 3 of NFL draft
- Bellevue High principal leaves school amid scrutiny of football program
- Mother-in-law units are key to housing affordability
Most Read Stories
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
½ cup sugar
½ teaspoon vanilla extract
1 tablespoon fine fresh orange zest
1 tablespoon flour
2 tablespoons orange juice concentrate
2 tablespoons Cointreau or Grand Marnier liqueur
½ cup shelled pistachios, lightly toasted and coarsely chopped
1/3 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons sour cream
1 tablespoon orange juice concentrate
Garnish: fine fresh orange zest
1. To make the cake batter: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.
2. In another bowl, beat together the eggs, sugar, vanilla, zest, flour, orange juice concentrate and liqueur. Stir in the melted chocolate mixture and the pistachios. Refrigerate batter for 2 hours or up to overnight.
3. To bake the cakes: Preheat oven to 375 degrees.
4. Stir the batter to distribute the nuts. Divide the batter evenly, scooping ½ cup batter into each of 6 half-pint, wide-mouth canning jars (or you can substitute glass custard cups). Place the jars on a baking sheet and bake for about 22 to 28 minutes, or until the cakes are just set but the centers are still very, very soft. (See chef’s note.) Let cool for 3 to 4 minutes and serve warm.
5. To make the orange cream: While the cakes are cooking, whisk the cream and powdered sugar together in a medium bowl until lightly peaking. Add the sour cream and orange juice concentrate. Whisk in until nicely peaking.
6. Top each cake with a dollop of cream and sprinkle with orange zest.
Chef’s note:Ovens differ, so bake the cakes for about 22 minutes for very soft center or 24 to 28 minutes for somewhat firmer centers. When removed from the oven, the centers of the cakes should still be gooey. If using cold batter from the refrigerator the cakes will take longer to cook.
© Kathy Casey Food Studios®- dishingwithkathycasey.com