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Orange Flourless Chocolate Cake for the Reagan Family

4.8(34)

Editor's note: The recipe below is taken from All the Presidents' Pastries: Twenty-Five Years in the White House by Roland Mesnier with Christian Malard.

by Roland Mesnier, Christian Malard·published 2007-02-15

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Servings

(10–12)

Total time

—

Calories / serving

—

Ingredients (9)

serves

1 1/2 sticks (170 g) unsalted butter, plus extra for greasingbutter
flour, for dustingflour
6 ounces (170 g) bittersweet chocolate
1 cup plus 2 tablespoons (220 g) sugarsugar
zest of one large orangeorange
4 eggs plus 2 egg yolksegg
1/2 cup (55 g) unsweetened cocoa powder
10x confectioners' sugar, for dustingsugar
candied orange peel and vanilla ice cream, to servecream

Instructions (1 steps)

01Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioners' sugar and serve with candied orange peel and vanilla ice cream.