Artist Contributor: Joseph Bradley
⅔ cups water
⅔ cups sugar
½ pound butter
24 oz chocolate
12 whole eggs
⅔ cups orange juice
¼ cup rum
1 tsp cinnamon
Bring water, sugar and butter group to a boil. Just boil long enough to melt butter and dissolve sugar.
Pour water mixture over chocolate. Wisk to melt.
In separate bowl combine eggs, orange juice, rum and cinnamon. Combine both mixtures.
Whisk chocolate mixture and egg mixture together thoroughly. Let mixture rest while the pans are prepared.
Bake in parchment-lined 9 inch pans.
Bake at 300 for 25 mins in a water bath. If you’re not familiar with baking in a water bath: Here are some instructions:
**To bake using a water bath, you will need a baking pan that is large enough to hold a springform pan (or other baking dish,) and is also large enough to allow for water to surround the springform pan. Next, cut a large single sheet of aluminum foil, making sure that it is wide enough to surround all sides of your springform pan. Wrap the pan, making sure that the sides of the pan are fully covered by the foil. Also make sure that you don’t tear the foil as you wrap it to prevent leaking. Then, add about an inch of very hot water to the baking pan so it surrounds the pan. You want to add enough water to the pan to ensure that the water does not fully evaporate during the baking process.
***Cake should jiggle like Jello when set.See all these recipes on Evernote: Artist Recipes