Cocoa-Marzipan Pound Cake

Recently the weather has been cold, rainy, windy and downright raw. For the past few days, I’ve been hunkered down in the condo, looking for some recipe ideas that will help clean out my pantry. For my baking project last … Continue reading

Apple Frangipane Galette

David and I are gearing up to pack our bags and head back across the pond to jolly ol England and I couldn’t be happier. These past two weeks have been crazier than ever, but we’re making sure to set … Continue reading

David’s Almond Cake

While my husband does have quite the knack for cooking and baking, the David I’m referring to in the title is David Lebovitz. You’ve heard me rave about him in my other posts such as Chocolate Orbit Cake, and last … Continue reading

Chocolate Orbit Cake

In October, we celebrated David’s birthday at home in Boston and my sister-in-law and I decided to make this decadent dessert. I’ve been following David Lebovitz’s blog for over a year now and I decided that it was time to purchase one of his books, so I bought “Ready for Dessert: My Best Recipes”. This cake blew away the chocoholics and converted the non-dessert people into lovers.  Chocolate Orbit Cake is the perfect combination of a chocolate flourless torte and a rich pudding. It’s dense, but light at the same time. Confused? Try it for yourself.

Adapted from David Lebovitz’s Ready for Desserts.

Makes one 9-inch cake; 12-14 servings

  • 1 cup (8 ounces/225 g) Butter, cut into pieces
  • 12 ounces (340 g) bittersweet Chocolate, chopped
  • 6 large Eggs, room temperature
  • 1 cup (200 g) Sugar
  • 1 teaspoon Espresso Powder
  • 1 teaspoon Vanilla or Almond Extract.

Preheat the oven to 350 degrees. Butter the bottom and sides of a springform pan, wrapped tightly in aluminum foil around the outside of the pan. Make sure the pan is watertight.

In a large heatproof bowl, combine the butter and the chocolate. Set the bowl over a pan of simmering water (making sure the water and the bottom of the bowl do not touch) and stir occasionally until the mixture is melted and smooth. Remove the bowl from the heat. If you aren’t comfortable with this method, you can also melt the ingredients together in the microwave on low for 2-4 minutes, stirring every minute.

In a medium bowl, whisk together the eggs and sugar, then slowly whisk in the melted chocolate mixture until completely incorporated. Scrape the batter into the prepared springform pan and cover it tightly with foil. Put the springform pan into a roasting pan with 2-inch sides and put into the oven. Pour very warm water into the roasting pan to reach halfway up the side of the pan. Bake until the cake appears to be set and your finger comes away clean when you gently touch the center, approximately 65-75 minutes.

Release the sides of the springform pan and serve with whipped cream and raspberries.

Chocolate Orbit Cake