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Print this Recipe    Truffle 07

Bittersweet Chocolate and Blood Orange Truffle Cake

1 blood orange
8 ounces bittersweet chocolate
1/2 cup sugar
6 eggs, slightly beaten
1/2 cup softened butter

Heat oven to 350F.

Melt chocolate with butter, then stir in 1/3 cup or blood orange
juice, and the finely grated peel of the orange (reserving 1/2
tsp), and the sugar. Stir until all is well combined and sugar is
dissolved. Add the eggs, a little at a time, and combine well.
Butter a 9" springform pan and dust with cocoa. Add a layer of foil
around the outside of the pan and place in a water bath that goes
halfway up the side of the pan. Bake for 55 minutes.


Orange whipped cream

Combine the reserved peel with 1 Tbsp of sugar and stir into a pint
of whipping cream, and refrigerate. When the cake is out of the
oven, whip up the cream until soft peaks form. Taste for sweetness,
but remember for a cake this decadent, you don't want it really
sweet. Add 1/4 tsp orange oil and continue whipping until stiff,
but not too stiff peaks form and hold. You can serve the cake warm
or room temp, but you can't appreciate the intensity of the chocolate
and orange as well if it's cold.

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