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Jolt Cake

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Submitted by nola

YIELD

1 cake

PREP

135 min

COOK

60 min

READY

135 min

Ingredients

2 473
1 237
CUP ML ESPRESSO, BREWED
espresso *
1 237
CUP ML SUGAR
+ 2 tablespoons sugar
¼ 1.3
TEASPOON ML ORANGE ZEST
fresh
¼ 1.3
TEASPOON ML ORANGE EXTRACT *
2 3E+1
TABLESPOONS ML LIQUEUR
grand marnier, grand marnier or cointreau, orange flavor
12 346.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, chopped, null, null
4 115.6
OUNCES ML/G UNSWEETENED CHOCOLATE
chopped
8 8
LARGE LARGE EGGS
beaten lightly

Directions

Number of servings depends on how big you like your slices.

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-inch x 2 inch cake pan 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℉ (180℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 1569 75% from fat
 % Daily Value *
Total Fat 131g 202%
Saturated Fat 79g 394%
Trans Fat 0g
Cholesterol 674mg 225%
Sodium 175mg 7%
Total Carbohydrate 33g 33%
Dietary Fiber 6g 26%
Sugars g
Protein 37g
Vitamin A 68% Vitamin C 0%
Calcium 12% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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