Chocolate Soufflé Cake with Orange Caramel Sauce


  • 3 navel or Valencia oranges
  • 1 1/6 cups superfine granulated sugar
  • 1 10-inch springform pan
  • 6 large eggs
  • 9 ounces fine-quality bittersweet chocolate (not more than 60% cacao)
  • 16 tablespoons unsalted butter
  • ½ teaspoon salt

Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking). Position another oven rack in middle of oven, then preheat oven to 325°F. Butter springform pan and line bottom with a round of parchment or wax paper. Butter paper. Melt butter (2 ...

View full recipe at Epicurious


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