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This dessert came to us from Una Malkinson in our Evanston shop.
Preheat oven to 325 degrees.
Melt the chocolate squares in a saucepan over low flame, mixing with a spatula to prevent burning.
Separate the egg yolks and whites. Beat the egg whites until somewhat stiff. Add the egg yolks to the chocolate along with the orange extract and brown sugar. Heat and mix to dissolve the sugar.
Microwave the butter for 1 minute, or less, and add it to the chocolate mixture. Heat more if mixture is not all dissolved. Take off heat and mix in the flour. Fold in the egg whites. Add optional nuts and fruits now. Pour the mixture into a greased spring-form pan, reserving 1/2 cup for icing the finished cooled dessert.
Bake for 25 minutes at 325 degrees, until knife in center comes out clean. Cool and chill. Frost with reserved mixture. Store in refrigerator.
If you're concerned about having uncooked egg in the frosting portion, reserve some of the melted chocolate before adding the egg at the beginning.
This recipe was provided by Una Malkinson from Evanston.