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1
Preheat the oven to 325F.
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2
Lightly butter a 9-inch nonstick baking pan.
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3
Place a baking sheet on the lowest oven rack.
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4
In the top of a double boiler, melt the chocolate over just-simmering water.
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5
It should be warm, but not hot.
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6
Allow it to cool slightly at room temperature.
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7
In the bowl of an electric mixer, cream together the butter and sugar, using the paddle attachment at medium speed (or use a hand-held mixer).
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8
Add the eggs one at a time, making sure each is incorporated before adding the next.
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9
In 2 separate bowls, combine the flour and baking soda, and the buttermilk and vanilla.
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10
Add the 2 mixtures to the creamed mixture alternately.
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11
Add the melted chocolate, pecans, and zest and blend thoroughly.
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12
Pour the batter into the prepared pan, place it on the rack above the baking sheet, and bake until the cake is light golden brown and a toothpick inserted comes out dry, about 40 minutes.
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13
Cool it in the pan for 5 minutes; then invert onto a cake rack to finish cooling.
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14
For the orange creme anglaise:
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15
In a small bowl, whisk together the egg yolks and sugar, and set aside.
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16
In a small saucepan over high heat, reduce the juice and zest until thick, bubbly, and syrupy, about 10 to 12 minutes.
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17
Meanwhile, in a small, heavy saucepan, scald the cream and milk with the vanilla been over high heat.
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18
Add them to the reduced juice and stir to combine.
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19
Whisk a little of the cream-juice mixture into the reserved egg mixture and then pour back into the pan of cream.
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20
Cook over low heat, stirring with a wooden spoon until the mixture coats the back of the spoon, about 1 minute.
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21
Do not allow the mixture to boil.
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22
Strain through a fine sieve into a bowl set into a larger bowl of ice cubes and cool completely; then refrigerate.
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23
To serve:
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24
Sprinkle confectioners sugar over the top of the cake, if desired, and slice.
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25
Spoon about 2 tablespoons of creme anglaise over each slice of cake.
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26
Variations:
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27
Instead of creme anglaise, serve with:
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28
Ice cream
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29
Fresh fruit
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30
Serve orange creme anglaise with Simple Chocolate Cake.
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31
For pecans, substitute almonds.
