New Orleans Jolt Cake

1. 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. 2

   In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.

3. 3

   Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.

4. 4

   Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.

5. 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. 6

   Bake the cake in the middle of a preheated 350-degree oven for 1 hour.

7. 7

   Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.

8. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.