Ingredients
- 1/2 c water
- 1/2 c sugar
- 4 oz./1 stick unsalted butter, cut into 10-12 pieces
- 12 oz. bittersweet chocolate (60-65%), cut into 1/4" pieces
- 6 large eggs
- 1 tbp finely grated orange zest
- 2 tbp dark rum
Preparation
Step 1
Center a rack in the middle of the oven and preheat to 325F. Lightly grease a 2" deep, 8" round baking pan; line the bottom with a disk of buttered parchment. Set the pan in a small roasting pan. Boil a kettle of water and set aside.
Combine the 1/2 c water and sugar in a medium saucepan and place over medium heat. Bring to a boil, stirring occasionally. Add the butter in increments, and continue cooking until melted and combined. Remove from heat and add the chocolate, shaking the pan until the chocolate is submerged. Let stand for 5 minutes, then whisk until smooth.
In a medium bowl, whisk together the eggs, orange zest and rum until well combined. Add the chocolate mixture, whisking it into the eggs in a steady stream, just until the batter is smooth. Transfer the batter to the round pan, them pull out the center rack halfway and put the roasting pan on it. Pour the boiled water into the roasting pan so that it comes about 3/4 inch up the side of the round pan. Bake for 35-45 minutes, removing it from the oven as soon as the cake has risen slightly and is firm to the touch. (If it is still soft and jiggles in the center, bake for up to 15 minutes, checking frequently.)
Transfer the cake, in the pan, to a wire rack; cool to room temperature. Invert onto a serving platter, removing the pan and parchment paper bottom. Cover with plastic wrap and hold at room temperature until ready to serve. Slice the cake with a thin, sharp knife dipped into hot water and wiped after every cut