In a word, FABULOUS! The chocolate with the Grand Marnier and orange zest was such a great flavor combination in this surprisingly light (and definitely cloud-like) chocolate cake. The whipped cream topping made this dessert almost mousse-like while eating.
I used semisweet chocolate for this recipe. However, it took me two attempts at this recipe to get the photo quality result! My first try was a complete fail. The cake tasted great, but looked very sad. It baked up nicely with a puffed and cracked top and not wobbly in the center, but as it cooled, it all shrank down evenly to about 1 1/2 inches and completely fell apart once the ring from the spring form pan was removed.
After some research, I suspected it had to do with not getting enough air into the mixture to support the cake’s structure. So, on the second cake attempt, I beat the egg yolk mixture and sugar with an electric hand mixer until the mixture was foamy and lemon colored, and continued on with the recipe as instructed. The batter was a bit thicker this time once I was folding in the whipped egg whites and the cake rose nicely with a puffed and cracked top at 37 minutes. Once out of the oven this time, it cooled with the characteristic crater in the center while the sides remained nice and tall.
I removed the ring from the springform pan and the cake remained intact so I didn’t tempt fate by trying to remove the parchment paper liner from the bottom of the cake and just gently transferred the cake with the parchment liner still on the bottom to my cake stand. Now my cake looks just like the photo. Success!
The slices came off nicely from the underlying parchment, so don’t stress about trying to take it off.
We loved this very impressive dessert and I will continue making it.
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