Yield: 10


10 large, grade AA egg

14 oz bittersweet chocolate

14 oz unsalted butter

10 oz super fine sugar

4 oz cake flour

1/4 cup chopped candied orange peel

1/4 Tsp Chinese five-spice powder

4 oz granulated, pure cane sugar (for coating)

2 oz unsalted butter (for coating)

10 to 15 strips candied orange peel


Sift cake flour, five-spice powder and sugar in a container. Cut chocolate and, place into a large mixing bowl. Place 1 qt of water in a saucepan and bring to a boil. Melt chocolate over hot water bath, stir occasionally until just melted, turn off heat and keep warm. Place 14 oz butter and 10 oz fine sugar in the mixer, cream on high speed until fluffy. Separate eggs into 2 bowls and add the yolks to the creamed butter and sugar mix while mixing on high. In another bowl with a whip attachment whip egg whites to a firm peak. Fold cooled melted chocolate into the butter egg mixture and in 3 batches each fold in the flour mixture and egg whites until incorporated into the chocolate butter mixture. Coat inside of 8 aluminum cups with butter, then dust with sugar. Fill each cups with 1" tall of batter. Cover and store at room temperature until ready to bake.

To bake the chocolate cake:

Heat oven at 350°F degree with fan on for at least 10 minutes.

Bake chocolate cake uncovered for 8 minutes.

Rest for 2 minutes before unmolding the cake.

Garnish with candied orange peel.

Serving Suggestion

Accompany with a cooling scoop of Sunkist Easy Orange Ice Cream for a simple, elegant dessert.

Recipe Courtesy of Chef Martin Yan