Ingredients
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- 7 tablespoons unsalted butter,softened
- 1/2 cup confectioner's sugar, sifted
- 1/2 cup 75% or 80% dark chocolate
- 3 large eggs, separated
- 2 tablespoons cornstarch
- 3 tablespoons superfine sugar
- Zest of 1 medium orange
- 2 teaspoons dark rum
Instructions
- Preheat oven to 350 degrees F. Line a 6 inch cake pan with parchment paper and set aside.
- In the bowl of your stand mixer with the paddle attachment, beat butter and confectioner's sugar.
- In a double-boiler, melt down chocolate with orange zest. Once the chocolate has melted add the rum and stir. Add the melted chocolate to the butter mixture beat until smooth. Add egg yolks, one at a time, until incorporate then beat on high until the batter is a whipped consistency.
- In a separate bowl, beat egg whites into soft peaks. Add the superfine sugar and continue beating until stiff peaks form. Fold the egg whites into the whipped batter.
- Transfer the cake batter to the prepare cake pan and bake for about 20 minutes, until the cake tester comes out clean. Transfer the cake to a wire rack and let cool completely.
- Once cooled, dust with confectioner's sugar or cocoa powder. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
