Chocolate Orbit Cake

So my second attempt at one of David's recipes went immeasurably better. The chocolate orbit cake, named for the little dimples that form on the top of the cake that bring to mind the surface of the moon, was a relatively easy flour-less chocolate cake. 

David Lebovitz recommends making Creme Anglaise to top off the cake. I did make this traditional vanilla-scented sauce; however, I did not think it really added anything to the flavor of the overall dish. 

The only way I can think to describe the flavor and texture of this cake is to call it a giant truffle. It is dense, full-flavored, and rich. The best accompaniment, in my opinion, would be a cool glass of milk to temper the richness of the cake. I am bringing the cake (the remainders of it anyway!) to school tomorrow, so I will get to hear what everyone thinks of it. Oh, and thanks to Dulcie for the beautiful photograph!


Chocolate Orbit Cake
Serves 12-14
Adapted from Room for Dessert


1/2 pound butter, cut into 1-inch cubes
12 ounces bittersweet chocolate, roughly chopped
6 eggs
1 cup sugar


Preheat oven to 350. Butter a 9-by-2-inch round cake pan and line with parchment paper. Melt chocolate and butter together in a bowl set over simmering water. Whisk together eggs and sugar in a separate bowl. Thoroughly whisk in melted chocolate. Pour batter into prepared cake pan. Place pan on a large baking pan and pour in warm water to reach halfway up the sides. Cover tightly with foil and bake for 1 hour. Remove from water bath and cool completely.