2 c Unsalted butter (4 sticks)
1 c Espresso, brewed
1 c Sugar; +2 tb
1/4 t Orange zest, fresh
1/4 t Orange extract
2 tb Grand Marnier
12 oz Semisweet chocolate, chopped
4 oz Unsweetend chocolate, chopped
8 lg Eggs, beaten lightly
number of servings depends on how big you like your slices. <grin>
In a small saucepan, melt the butter over moderately low heat, stir in
the espresso, the sugar, the zest, the orange extract, and the Grand
Marnier, and transfer the mixture to a bowl. In the top of a
double-boiler set over barely simmering water, melt the semisweet and the
unsweetened chocolate, stirring occasionally. Stir the chocolates into
the butter mixture, add the eggs, stirring until the mixture is just
combined.
Line the bottom of a buttered 9" cake pan, 2" deep, with parchment paper
and butter the paper. Spoon the mixture 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. Bake the cake in the middle of preheated 350 F degree
oven for 1 hour.
Remove the cake from the water bath, let it cool on a rack, and chill it,
covered loosely, for 3 hours.
Run a thin knife around the inside of the pan and dip the bottom of the
pan in hot water for 3 seconds. 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.
