Jolt Cake Food

NEW ORLEANS JOLT CAKE

Steps:

• 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.
• In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
• Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
• Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
• 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.
• Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
• Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
• Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
• 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.

JOLT CAKE

Steps:

• 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.
• In the top of a double-boiler set over barely simmering water, melt the semisweet and the unsweetened chocolate, stirring occasionally.
• Stir the chocolates into the butter mixture, add the eggs, stirring until the mixture is just combined.
• 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.
• Bake the cake in the middle of preheated 350 degree oven for 1 hour.
• Remove the cake from the water bath, let it cool on a rack. Chill it, covered loosely, for 3 hours.
• Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
• 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.