A rich chocolate cake to satisfy all your dark chocolate cravings! Dress it up with candied fruit for special occasions.
Preheat oven to 325°F (160 °C). Line bottom of 8-inch (20 cm) spring form pan with parchment paper.
In a large mixing bowl, whisk sugar and egg yolks until pale and thick, about 3minutes.
Melt chocolate and butter together over a double boiler. Pour one-third of the melted chocolate mixture into the egg yolk mixture; whisk to incorporate. Whisk in remaining chocolate mixture, cocoa powder, orange zest, orange juice, vanilla and salt until fully combined.
Using a hand mixer or stand mixer, on high speed, whisk egg whites until stiff peaks form, about 3 minutes. Fold egg whites into chocolate batter until fully combined. Pour batter into prepared pan. Bake for 45 for 50 minutes, until a toothpick inserted in center comes out fairly clean. Let cool in pan on a wire rack for 3 minutes. Remove spring form ring and cool cake completely. (It will fall upon cooling; that’s expected.) Transfer to serving plate. Dust with cocoa and garnish with candied orange peel and cranberries.
Candied Orange Peel: Slice rind off of 1 naval orange and cut into thin strips. In a small saucepan, on low-medium heat, combine ½ cup (125 mL) granulated sugar with ¼ cup (60 mL) water. Cook for 5 minutes, stirring until sugar has dissolved. Add orange strips and cook out until pith (white skin) looks semi translucent, 20 to 25 minutes. Gently remove orange slices from syrup and lightly toss in ¼ cup (60 mL) granulated sugar. Transfer to a wire rack to dry. Store in an airtight container for 1 week.
Sugared Cranberries:In small bowl place 1 egg white. In separate small bowl, place ¼ cup (60 mL) granulated sugar. Dip ¼ cup (10 mL) fresh cranberries in egg white and toss in sugar. Let dry 10 to 15 minutes.
Tip: Add in a hint of powdered espresso to the mix instead of orange and top with whipped cream for a mocha chocolate vibe.