Orange and chocolate are one of Julie & Jesse’s favorite combos. A subtle hint of fresh herbs gives this rich dessert a rustic flare while a rosemary garnish and a sprinkling of confectioners’ sugar—like fallen snow on Christmas trees—makes this recipe even more festive.
Flourless Chocolate Rosemary Cake with Vanilla-Orange Mascarpone
Makes 1 (8-inch) cake
Ingredients
- Mascarpone:
- Zest and juice from 1 large orange
- 8 ounces mascarpone cheese
- ¼ cup (48 grams) confectioners’ sugar, sifted
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- Cake:
- 200 grams high-quality dark chocolate, roughly chopped
- 14 tablespoons (210 grams) unsalted butter, roughly cubed
- 2 tablespoons finely chopped fresh rosemary
- 4 large eggs
- 1 cup (222 grams) superfine sugar, like C&H or India Tree brand
- ½ teaspoon pure vanilla extract
- 2 tablespoons (18 grams) sifted confectioners’ sugar, for dusting
Instructions
- For mascarpone: In a small bowl, whisk the orange juice and orange zest with the mascarpone, confectioners’ sugar, and vanilla bean seeds. Cover with plastic wrap, and place in the fridge until ready to serve.
- For cake: Preheat oven to 275°. Butter the bottom and sides of an 8-inch round cake pan, line the bottom with parchment paper, and then butter the parchment paper. Set aside.
- Combine chocolate and butter in a heavy-bottomed saucepan; cook over low heat, stirring, until chocolate and butter are melted and mixture is smooth. Remove from heat, and stir in rosemary. Let cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment (you can also use a handheld mixer), beat the eggs and sugar until thickened, 5 to 6 minutes. Using a rubber spatula, fold in the melted chocolate and vanilla until evenly combined. Pour the cake batter into the prepared cake pan. Place cake pan in a 13x9-inch baking pan. Place baking pan in oven on middle rack. Carefully pour hot water into baking pan to come halfway up sides of round cake pan.
- Bake until center of cake is puffed and dry to the touch, about 1 hour and 15 minutes. Carefully remove baking pan from oven, and let cool in water bath for 15 minutes. Remove cake from water bath, and let cool completely on a wire rack. (Be patient—if you try to remove the cake while it’s still hot, it will collapse on you.) Cover and refrigerate for at least 4 hours. Remove cake from pan, cover, and refrigerate until ready to serve. Dust confectioners’ sugar on top of the cake, and serve with vanilla-orange mascarpone. If not serving immediately, wrap the cake in plastic wrap or store in an airtight container in the refrigerator. It will keep for about 3 days in the refrigerator.
Notes
The key to great flavor in this cake is using high-quality chocolate and butter, so don’t skimp on the ingredients!
