Jolt Cake
Submitted by nola
Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.
YIELD
1 cakePREP
135 minCOOK
60 minREADY
135 minJolt Cake earns its name with a triple hit of caffeine, chocolate, and booze.
Espresso and melted chocolate blend into butter and eggs with just enough Grand Marnier and orange zest to add complexity without going sweet, creating a batter that bakes up dense and fudgy in a water bath.
Three hours of chilling turns it sliceable, and each wedge is so rich and intense you only need a sliver.
Chef Tips
- Water bath insurance: Baking in a pan of hot water keeps the edges from overcooking while the center sets up smooth and creamy.
- Chill thoroughly: That 3-hour refrigeration is essential. It firms the texture and lets flavors meld into something more sophisticated.
- Hot knife slicing: Dip your knife in hot water and wipe it clean between each cut for perfect, clean slices that don’t crumble.
- Small portions: This is incredibly rich. Thin slices are all you need, and honestly all you can handle.
Ingredients
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.
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