Martyred saints, chubby cherubs, hearts and lace… it’s Valentine’s Day and what better way to celebrate with a rich dark chocolate cake and a beautifully tangy blood orange sauce. This cake is a chocolate lovers dream as the absence of flour lends its way to a moist velvety texture with a crisp crust that pairs perfectly with a uniquely tart red blood orange sauce.
Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12
- 6 Tbs unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate chips (70% cocoa)
- 1/4 tsp instant espresso
- 1 pinch sea salt
- 6 large eggs, room temperature
- 1/2 cup granulated sugar
- confectioners’ sugar, for dusting
- candied blood orange peel, optional
blood orange sauce
- 3 cups blood orange juice (about 5 blood oranges)
- 3 Tbs granulated sugar
Preheat oven to 275°F. Generously butter and flour a springform pan and set aside. **Granulated sugar can be substituted for flour in this step to make this truly gluten free.
Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.
Stir in espresso and salt into the chocolate mixture.
Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.
Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.
In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar…
and continue beating until glossy stiff peaks form.
Gently fold the egg whites into the chocolate mixture one half at a time until combined.
Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.
While the cake is in the oven baking, juice the blood oranges.
Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.
Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.
If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.
yes. yes. yes. and yes.
To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.
Sweet Kevin Bacon it’s so incredibly good!
and pairs very well with this Valentine’s day meal…. Filet Mignon with a Cremini Red Wine Sauce served with Individual Parmesan Scalloped Potatoes and Sauteed Green Beans.
Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12
- 6 Tbs unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate chips (70% cocoa)
- 1/4 tsp instant espresso
- 1 pinch sea salt
- 6 large eggs, room temperature
- 1/2 cup granulated sugar
- confectioners’ sugar, for dusting
- candied blood orange peel, optional
blood orange sauce
- 3 cups blood orange juice (about 5 blood oranges)
- 3 Tbs granulated sugar
1. Preheat oven to 275°F. Generously butter and flour a springform pan and set aside. **Granulated sugar can be substituted for flour in this step to make this truly gluten free.
2. Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.
3. Stir in espresso and salt into the chocolate mixture.
4. Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.
5. Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.
In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar and continue beating until glossy stiff peaks form.
6. Gently fold the egg whites into the chocolate mixture one half at a time until combined. Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.
7. While the cake is in the oven baking, juice the blood oranges. Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.
8. Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar. If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.
9. To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.
