by Kukla
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Kukla's Notes:
Expand• 1 cup strong espresso coffee Ask a question about this ingredient
• 1 packed cup dark brown sugar Ask a question about this ingredient
• 3 cinnamon sticks Ask a question about this ingredient
• 3 Star Anise Ask a question about this ingredient
• Peel of 1/2 large orange, white pith removed Ask a question about this ingredient
• 1/2 teaspoon ground cayenne pepper Ask a question about this ingredient
• 2 teaspoons Ancho chile powder (I used Williams- Sonoma brand) Ask a question about this ingredient
• 3 sticks (12 ounces) unsalted butter, cubed Ask a question about this ingredient
• 12 ounces semisweet chocolate, finely chopped Ask a question about this ingredient
• 4 ounces unsweetened chocolate, finely chopped Ask a question about this ingredient
• 8 large eggs, well beaten (I beat them in a blender) Ask a question about this ingredient
• Zest of the remaining 1/2 orange Ask a question about this ingredient
• 1 teaspoon pure vanilla extract Ask a question about this ingredient
• 1 tablespoon Godiva or any other chocolate or coffee liqueur Ask a question about this ingredient
Preheat the oven to 375 or 350 degrees F. depending of how hot is your oven. Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil.
Ask a question about this stepCenter the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
Ask a question about this stepIn a medium saucepan, bring the espresso, brown sugar, cinnamon sticks, Star Anise and orange peel to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Discard cinnamon sticks, star anise and orange peel. Stir in the butter until melted; then stir in the cayenne pepper and Ancho powder.
Ask a question about this stepPlace chocolate in a deep bowl. Pour in the hot coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended and then orange zest, vanilla and liqueur.
Ask a question about this stepScrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
Ask a question about this stepCool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours, (I chilled mine overnight). Run a wet knife around the sides of the pan then pop the spring to release.
Ask a question about this stepPlace a platter or a cake stand on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve chilled or at room temperature with garnishes of your choice. Keep refrigerated.
Ask a question about this step• 1 cup cold heavy cream Ask a question about this ingredient
• 1 tablespoon pure vanilla extract Ask a question about this ingredient
• 1/4 cup confectioners' sugar, plus more for dusting Ask a question about this ingredient
• 2 teaspoons Ancho chile powder Ask a question about this ingredient
• Finely grated bittersweet chocolate for garnish (optional) Ask a question about this ingredient
To make the whipped cream, place Ancho powder, cream, and vanilla in the bowl of a mixer fitted with the whisk attachment. Gradually bring up to high speed. When you can faintly see the whisk's trail, begin adding in confectioners' sugar until desired thickness is reached.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
