by Marla James & Jan Bachman
Makes 24 squares
4 ounces unsweetened chocolate
½ cup butter
1-1/2 cups sugar
3 large eggs
¼ cup orange juice
1 teaspoon vanilla
1 tablespoon grated orange zest
1 cup flour
3 ounces semi-sweet chocolate
2 tablespoons butter
1 teaspoon orange juice
1. Melt chocolate and butter together in microwave or over hot water. Stir to combine and add sugar.
2. Beat eggs slightly with orange juice; add to chocolate.
Add vanilla and orange zest. Add flour, mixing well.
3. Pour into greased 7 x 11-inch baking pan and bake in a 350° preheated oven for 30 minutes. Cool.
4. Prepare topping: Melt chocolate and butter together and add orange juice. Spread evenly over cooked cake. Allow topping to harden before cutting into small squares.
Note: When you cut this chocolate confection into 24 squares, individual cubes are very small, just large enough to give you a taste of the delicious richness. The chocolate squares go well with Fenestra's Rhone varietals.