jolt cake

How To Make jolt cake

• 1

  In a small saucepan, melt the butter over moderately low heat, stir in the espresso, the sugar, the zest, the orange extract and the 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 and the unsweetened chocolate, stirring occasionally.
• 3

  Stir the chocolates into the butter mixture, add the eggs, stirring until the mixture is just combined.
• 4

  Line the bottom of a buttered 9" cake pan, 2" deep, with parchment paper and butter the paper; spoon the mixture 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.
• 5

  Bake the cake in the middle of preheated 350 degree oven for 1 hour.
• 6

  Remove the cake from the water bath, let it cool on a rack. Chill it, covered loosely, for 3 hours.
• 7

  Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
• 8

  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.
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