New Orleans Jolt Cake

• 1 lb unsalted butter
• 1 cup brewed espresso
• 1 cup sugar, plus
• 2 tablespoons sugar
• 1/4 teaspoon freshly grated orange zest
• 1/4 teaspoon orange extract
• 2 tablespoons Grand Marnier
• 12 ounces semisweet chocolate, chopped
• 4 ounces unsweetened chocolate, chopped
• 8 large eggs, beaten lightly

1. In a small saucepan melt the butter over moderately low heat, stir in the espresso, sugar, zest, orange extract and Grand Marnier, and transfer the mixture to a bowl.
2. In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
3. Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
4. Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
5. Spoon the batter into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan.
6. Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
7. Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
8. Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
9. Invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.

unsalted butter, espresso, sugar, sugar, orange zest, orange, grand marnier, chocolate, chocolate, eggs

Taken from www.food.com/recipe/new-orleans-jolt-cake-31935 (may not work)