Flourless Chocolate Cake With Blood Orange Sauce

• 6 Tablespoons Unsalted Butter, Plus More For Pan
• 8 ounces, weight Bittersweet Chocolate Chips (70% Cocoa)
• 1/4 teaspoons Instant Espresso
• 1 pinch Sea Salt
• 6 whole Eggs, Separated
• 1/2 cups Granulated Sugar
• 1/4 cups Confectioners Sugar, For Dusting
• FOR THE SAUCE:
• 5 whole Blood Oranges
• 3 Tablespoons Granulated Sugar

1. 1. Preheat oven to 275u0b0F. Generously butter and flour a springform pan and set aside.
2. 2. Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.
3. 3. Stir in espresso and salt into the chocolate mixture.
4. 4. Next, separate the egg yolks from the egg whites, placing both yolks and whites in separate bowls.
5. Add the yolks to the melted chocolate mixture and whisk until incorporated and smooth. Set aside. In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar and continue beating until glossy stiff peaks form.
6. 5. Gently fold the egg whites into the chocolate mixture one half at a time until combined. Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.
7. 6. While the cake is in the oven baking, prepare the sauce. Juice the blood oranges. Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 to 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.
8. 7. Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.
9. 8. To plate, slice a piece of cake and drizzle a spoonful of blood orange sauce over.
10. Note: Candied orange peels are a great garnish for this cake. To make the candied orange peels use a vegetable peeler to peel the skin off of one blood orange before juicing. With a knife, slice the peel into 1/4 inch thick strips. Place the peels into a pot with 1 cup of water and 1/2 cup granulated sugar. Bring to a boil then reduce heat to a simmer. Simmer for 20-30 minutes until translucent. Remove the peels and cool completely on parchment paper. Garnish the cake with the candied peels.

unsalted butter, weight bittersweet chocolate chips, ubc, salt, eggs, sugar, ubc, oranges, sugar

Taken from tastykitchen.com/recipes/desserts/flourless-chocolate-cake-with-blood-orange-sauce/ (may not work)