Dark Chocolate and Orange Cake

Methods

• Preheat oven to 175º C.
• Coat an 8-inch baking pan with cooking spray; line bottom of the pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
• Place ¾ cup sugar and eggs in a mixing bowl and beat with a hand blender at high speed for 7 minutes.
• Mix cornflour, cocoa powder and salt in a small bowl.
• Put orange juice, Triple Sec, 1 tbsp hot water, salt, and chocolate in a another mixing bowl, place the bowl in the microwave at high for 1 minute or till almost melted, stirring every 20 seconds till smooth. Add cornflour mixture and whisk till smooth.
• Gently stir in ¼ egg mixture into chocolate mixture and then fold into remaining egg mixture.
• Pour the batter into prepared pan. Place pan in a 13 x 9-inch baking tray; add hot water in the tray to a depth of 1 inch.
• Place the baking tray in the preheated oven and bake for 20 minutes or until the top is set.
• Remove the baking tray from oven, lift out the baking pan from the water bath and cool for 5 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; cool down to room temperature. Cover and chill at least 4 hours or overnight.
• Sprinkle ½ cup powdered sugar and orange rind just before serving, if desired.