– chocolate and orange, my favorite dessert flavor combo
12 ounces Ghirardelli bittersweet
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter,
6 large eggs, separated
2 tablespoons Grand Marnier
1/2 cup candied orange peel, minced
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
8 oz Ghirardelli bittersweet chocolate
8 TBSP unsalted butter, cut into
1-inch cubes, room temperature
2/3 cup heavy cream
Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stirring every 15 seconds, melt the chocolate chips on high in the microwave until almost melted. Take out and continue to stir until completely melted. In a stand mixer, beat sugar and butter for 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using the stand mixer’s whisk beaters, beat egg whites in a separate bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
Bake cake 45 minutes or tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). Cool completely; cover and let stand at room temperature.
For Ganache Glaze:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour ganache glaze over cake and spreading to cover top and sides. Chill until glaze sets, about 30 minutes*
*If making the day before, refrigerate. Let cake stand at room temperature 1 hour before serving.