Weekend Practice: BAKE a Fuckin’ CAKE:
MY FLOURLESS DARK CHOCOLATE
ORANGE
CAKE 
Makes 8 to 10 servings
cake
12 ounces high-quality premium dark chocolate, chopped
1⁄2 cup butter
5 eggs
3⁄4 cup granulated sugar
3⁄4 cup high-quality unsweetened
cocoa powder
Zest of 11⁄2 oranges (about 3–4 T)
dark chocolate ganache
3⁄4 cup heavy cream
1 cup finely chopped premium dark (70% cacao) chocolate
1 tablespoon Grand Marnier (optional)
1 Pre heat the oven to 325°F. Spray an 8-inch round spring- form pan with cooking spray and dust it with cocoa powder or a light coat of flour.
2 Make a double boiler: Bring a small pot of water to a simmer. Place a nonreactive bowl on top of the pot, making sure the bowl doesn’t touch the water. Place the dark chocolate and butter in the bowl to melt. Gently mix them to combine with a rubber spatula.
3 Whisk the eggs together in a separate bowl.
4 Remove the chocolate from the heat, cool slightly, and stir in the sugar and cocoa powder. Mix gently. Add the whisked eggs and orange zest, and stir until combined. Pour into the prepared pan.
5 Bake on the middle oven rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
6 Remove from the oven and cool in the pan for 10 min- utes, then turn out onto a wire rack to cool completely.
to make the ganache
1 while cake is baking, in small saucepan,bring the heavy cream just to a boil. Have the chopped chocolate at hand in a bowl.
Remove the hot cream from the heat and pour it over the chopped chocolate, mixing well to incorporate. Add the Grand Marnier, if desired.
Place the Cooled Cake on a mini rack on top of Baking sheet lined with parchment paper (to catch any excess chocolate ganache).
Pour the ganache to coat the entire Dark Chocolate Orange Cake. Chill until set. 
