Jolt Cake

Directions

1. 1

   2 c Unsalted butter (4 sticks) 1 c Espresso, brewed 1 c + 2 tb sugar 1/4 t Orange zest, fresh 1/4 t Orange extract 2 tb Grand Marnier 12 oz

2. 2

   In a small saucpan, melt the butter over moderately low heat, stir in the espresso, the sugar, the zest, the orange extract, and the Grand M

3. 3

   In the top of a double-boiler set over barely simmering water, melt the semisweet and the unsweetened chocolate, stirring occasionally

4. 4

   Stir the chocolates into the butter mixture, add the eggs, stirring until the mixture is just combined

5. 5

   Line the bottom of a buttered 9" cake pan, 2" deep, with parchment paper and butter the paper

6. 6

   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

7. 7

   Bake the cake in the middle of preheated 350F degree oven for 1 hour

8. 8

   Remove the cake from the water bath, let it cool on a rack, and chill it, covered loosely, for 3 hours