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New Orleans Jolt Cake

 

 

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Jolt Cake

Seb's - New Orleans
Gourmet November 1989

Trust me, this cake is NOT for the faint of heart. It is basically a flourless
chocolate cake with a New Orleans twist. The flavors of both chocolate
and coffee are intense. New Orleans is, after all, an intense city. If you
can't stand da heat, cher, get outta da kitchen!

4 sticks (2 cups) unsalted butter
1 cup brewed espresso
1 cup plus 2 tablespoons sugar
1/4 teaspoon freshly grated orange zest
1/4 teaspoon orange extrac
t
2 tablespoons Grand Marnie
r
12 ounces semisweet chocolate, choppe
d
4 ounces unsweetened chocolate, choppe
d
8 large eggs, beaten lightl
y

In a small saucepan melt the butter over moderately low heat, stir in
the espresso, sugar, zest, orange extract and Grand Marnier, and trans-
fer the mixture to a bowl. In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened
chocolate, stirring occasionally. Stir the chocolates into the butter mix-
ture and add the eggs, stirring until the mixture is just combined.
Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper. Spoon the batter into the pan,
put the pan in a baking dish, and add enough hot water to the dish to
reach halfway up the side of the pan. Bake the cake in the middle of
a preheated 350-degree oven for 1 hour. Remove the cake from the
water bath and let it cool on a rack, and chill it, covered loosely, for
3 hours.
Run a thin knife around the inside of the pan and dip the bottom of
the pan in hot water for 3 seconds. Invert a platter over the pan, invert
the cake with a sharp rap onto the platter, and cut it with a sharp knife
dipped in hot water, cleaning the knife before cutting each slice.


Featured Archive Recipes:
Black Chocolate Espresso Cake with
Bittersweet Glaze

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French Chocolate Cake

Espresso Cake with Hot Kahlua Syrup
Mississippi Mud Cake
New Orleans Chocolate Layer Cake
 

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