Warm Orange & Pistachio Bittersweet Chocolate Cakes In A Jar With Orange Cream Recipe

Name: Warm Orange & Pistachio Bittersweet Chocolate Cakes In A Jar With Orange Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKES; 6 ounces bittersweet chocolate, chopped into small chunks; 10 tablespoons (1 stick plus 2 tablespoons) butter; 5 large eggs; 1/2 cup sugar; 1/2 teaspoon vanilla extract; 1 tablespoon fine fresh orange zest; 1 tablespoon flour; 2 tablespoons orange juice concentrate; 2 tablespoons Cointreau or Grand Marnier liqueur; 1/2 cup shelled pistachios, lightly toasted and coarsely chopped; ORANGE CREAM; 1/3 cup heavy whipping cream; 2 tablespoons powdered sugar; 2 tablespoons sour cream; 1 tablespoon orange juice concentrate; Garnish: fine fresh orange zest

Servings: persons

CAKES
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon fine fresh orange zest
1 tablespoon flour
2 tablespoons orange juice concentrate
2 tablespoons Cointreau or Grand Marnier liqueur
1/2 cup shelled pistachios, lightly toasted and coarsely chopped
ORANGE CREAM
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
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
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
3. To bake the cakes: Preheat oven to 375 degrees.
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4. Stir the batter to distribute the nuts. Divide the batter evenly, scooping 1/2 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.
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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.
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6. Top each cake with a dollop

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CAKES, 6 ounces bittersweet chocolate, chopped into small chunks, 10 tablespoons (1 stick plus 2 tablespoons) butter, 5 large eggs, and more.

Yes, Warm Orange & Pistachio Bittersweet Chocolate Cakes In A Jar With Orange Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Warm Orange & Pistachio Bittersweet Chocolate Cakes In A Jar With Orange Cream

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Warm Orange & Pistachio Bittersweet Chocolate Cakes In A Jar With Orange Cream