Ingrédients pour New Orleans Jolt Cake
- Unsalted Butter
- Brewed Espresso
- 1 cup granulated sugar
- Orange Zest
- 1 teaspoon orange extract
- 2 tablespoons Grand Marnier
- 6 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 3 large eggs
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Comment préparer New Orleans Jolt Cake
- In a small saucepan, melt 1/2 cup (1 stick) unsalted butter over moderately low heat. Stir in 1/4 cup strong brewed espresso, 1 cup granulated sugar, zest of 1 orange, 1 teaspoon orange extract, and 2 tablespoons Grand Marnier. Transfer the mixture to a large bowl.
- In a double boiler set over barely simmering water, melt 6 ounces semisweet chocolate and 2 ounces unsweetened chocolate, stirring occasionally until smooth.
- Stir the melted chocolates into the butter mixture. Add 3 large eggs one at a time, stirring gently until just combined. Do not overmix.
- Grease and flour a 9-inch springform pan (2 inches deep). Line the bottom with parchment paper.
- Pour the batter into the prepared pan. Place the pan in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the cake pan (this creates a water bath).
- Bake in a preheated 350°F (175°C) oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Remove the cake from the water bath and let it cool completely on a wire rack. Once cool, chill the cake, loosely covered, for at least 3 hours (or preferably overnight) to allow the flavors to meld.
- Carefully run a thin knife around the inside edge of the pan to loosen the cake. If needed, dip the bottom of the pan briefly in hot water for a few seconds.
- Invert a serving platter over the pan. Invert the cake onto the platter using a sharp rap. Cut into slices using a sharp knife dipped in hot water between cuts to ensure clean slices.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
116g
Fat
245g
Carbs
15g
