Michaels Chocolate Obsession Recipes

CHOCOLATE OBSESSION CAKE

Steps:

• Position oven rack in the center of oven; preheat oven to 375°.
• Grease an 8-inch round springform pan and line the pan bottom with a parchment paper round; set aside.
• In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth.
• Remove from heat and set aside.
• In the bowl of an electric mixer, beat the eggs and salt for 6 minutes, or until the eggs triple in volume.
• Fold in the chocolate mixture, stirring by hand until they are completely blended; stir in the orange zest.
• Pour the batter into the prepared pan; bake for 20 minutes (the center will still be a little soft).
• Set the pan on a wire rack to cool for at least 30 minutes.
• Run a thin knife around the edge of the pan to loosen.
• Release and remove the pan sides, and refrigerate if no serving immediately (the cake can be refrigerated for up to 2 days).
• Return the cake to room temperature before serving.
• *Optional--dust with powdered sugar and serve with a dollop of whipped cream sprinkled with freshly grated orange zest; garnish with a chocolate curl.

MICHAEL'S CHOCOLATE OBSESSION

Steps:

• Preheat oven to 375°F. Spray round 6 1/2-inch-diameter disposable aluminum pan or 9 1/4x6 1/2x1-inch rectangular disposable aluminum pan with nonstick spray. Stir chocolate and butter in medium metal bowl over saucepan of simmering water until melted and smooth. Stir in orange peel. Remove bowl from over water.
• Using electric mixer, beat eggs and salt in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture just until blended (do not overblend or mixture will deflate).
• Transfer batter to prepared pan. Bake until sides are set and center is soft, about 25 minutes for round cake or 12 minutes for rectangular cake. Transfer pan to rack and cool 30 minutes.
• Using scissors, cut several slits in sides of round pan or corners of rectangular pan. Fold down pan sides. Using large metal spatula, transfer cake from pan to platter. Sprinkle with powdered sugar. Serve warm.