New Orleans Jolt Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 lb unsalted butter
• 1 cup brewed espresso
• 1 cup sugar, plus
• 2 tablespoons sugar
• 1/4 teaspoon freshly grated orange zest
• 1/4 teaspoon orange extract
• 2 tablespoons grand marnier
• 12 ounces semisweet chocolate, chopped
• 4 ounces unsweetened chocolate, chopped
• 8 large eggs, beaten lightly

Recipe

• 1 in a small saucepan melt the butter over moderately low heat, stir in the espresso, sugar, zest, orange extract and grand marnier, and transfer the mixture to a bowl.
• 2 in the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
• 3 stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
• 4 line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
• 5 spoon the batter into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan.
• 6 bake the cake in the middle of a preheated 350-degree oven for 1 hour.
• 7 remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
• 8 run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
• 9 invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.