Sams Chocolate Orbit Cake Recipes

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter a 9 x 2-inch round cake pan and line the inside with a round of parchment paper. (I don't keep parchment paper on hand and use nonstick cooking spray in the pan instead and it works fine).
• Set a large bowl over a pan of simmering water to create a double boiler. Cut the butter and chocolate into small pieces and put them in the bowl to melt, whisking occasionally.
• Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the melted chocolate.
• Pour the chocolate batter into the cake pan. Place it in a larger baking pan and pour in warm water to reach halfway up the sides of the cake pan. Cover tightly with foil and bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean.
• Remove the cake from the water bath and cool completely before serving, plain or with creme anglaise (posted separately).
• Note: This cake can be refrigerated for several days.

Steps:

• Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with nonstick cooking spray. Line the bottom with a round of parchment or wax paper, grease lightly and set aside.
• In the top of a double boiler set over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well-blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into the prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
• Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until the cake appears set and when you touch its center your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with gently whipped cream.

Steps:

• 1. Preheat oven to 350° F. Sift the flour, baking powder and salt together and set aside. 2. Place the cocoa and 4 ounces of bittersweet chocolate in a bowl and pour in the boiling water. Stir until all the chocolate is melted. Set aside. 3. Cream together the butter and sugar until fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract. 4. Alternate mixing in the dry ingredients and the melted chocolate mixture. Do not over mix. 5. Pour batter into two 9-inch cake pans and bake for about 20 to 25 minutes. 6. To make the frosting, pour the cream into a saucepan over a medium heat and stir in the 8 ounces of chocolate. Whisk until smooth and shiny. 7. Place the jam in a saucepan over a medium heat and stir until it loosens enough to pour it over the cake. 8. When the cakes are done and cooled invert one on to a plate and spread the cherry jam over it. I find it better to spread the jam over the "bottom" of the cake since it is always flat. place the other cake layer on top and pour the frosting over the whole thing. Decorate with whipped cream and cherries for an extra happy-looking cake.

Steps:

• Preheat oven 350'. Butter the bottom and sides of a 9" springform pan. Wrap exterior of pan in heavy duty aluminum foil. Melt chocolate and butter over low heat stirring until chocolate is completely dissolved. Let cool. Whisk eggs and sugar until lemon colored then fold in chocolate mixture until thoroughly incorporated. Scrape into prepared pan. Cover top of pan tightly with another sheet of foil. Place this pan into a roasting pan filled with 1" of hot water. Bake until cake appears to be set and your finger comes away clean when you gently touch the center - it will still feel quiet soft, about 1 hour and 15 minutes. Remove cake from water and cool completely. To unmold, run a knife around sides of cake to loosen. Then simply release sides of pan. Keep refrigerated. It is best to cut it cold and let it sit about 30 minutes prior to eating with a little sweetened whipped cream or vanilla ice cream alongside.