Chocolate Orbit Cake
- 1/2 pound butter, in small chunks
- 12 oz bittersweet chocolate, chopped
- 1 cup sugar
- 6 eggs
- Preheat oven to 180 degrees C.
- Line the bottom of a 9″ round pan with parchment paper and butter the bottom and sides.
- Combine the butter and chocolate in a double boiler. Cook until melted.
- In a separate bowl, whisk together the sugar and the eggs.
- Whisk in the melted chocolate to the sugar and eggs.
- Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
- Cover tightly with foil. (I forgot this step and ended up with a bit of a crust.)
- Bake in the oven for 1 hour and 15 minutes, until the cake appears set and your finger comes away clean when you touch the center.
- Remove from oven and water bath and let cool completely.
(makes more than enough for this cake. I always freeze extra and have it on hand to accompany cakes, ice creams, and other desserts when needed.)
- 1 bag of frozen blackberries
- 1-2 baskets of fresh blackberries
- 1/3 cup creme de cassis
- 1/4 cup sugar, approx.
- juice of 1/2 lemon
- zest of 1 lemon
- 1 tspn cornstarch
- pinch of salt
- In a medium saucepan over medium heat, heat the blackberries, frozen and fresh, until they begin to release their juices.
- Add in the creme de cassis, sugar, lemon zest, and lemon juice and bring to a simmer.
- When the liquid begins to simmer, spoon about 1/4 cup of the liquid into a small bowl. Add the cornstarch to the liquid in the bowl and whisk thoroughly until the cornstarch is dissolved. Return the cornstarch mixture to the berries cooking in the saucepan.
- Bring the mixture to a boil and allow to boil for about a minute.
- Reduce heat to a simmer until the liquid begins to be syrupy. Remove from heat–serve warm immediately or reheat in microwave before serving (if you are freezing the sauce for later use).