Dark Chocolate Orange Cake

Ingredients

• 2 ounces bittersweet chocolate chopped
• 2 tablespoons cornstarch 
• 3 large eggs 
• 2 tablespoons orange juice fresh
• 0.8 cup powdered sugar 
• 1 Dash salt 
• 1 tablespoon triple sec orange-flavored ( liqueur)
• 3 tablespoons cocoa powder unsweetened
• 1 tablespoon water hot

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• blender
• baking pan
• cake form
• aluminum foil
• wax paper
• microwave
• spatula
• springform pan

Directions

1. Preheat oven to 35
2. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
3. Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.
4. Combine cornstarch and cocoa in a small bowl; set aside.
5. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth.
6. Add cornstarch mixture; whisk until smooth.
7. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan.
8. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch.
9. Bake at 350 for 20 minutes or until top is set.
10. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight.
11. Garnish with powdered sugar and rind just before serving, if desired.