Before I went off to college I spent a summer working in the kitchen of the beloved camp I grew up with. I was horrible at this job. I was there with one of my best friends and we became extremely overwhelmed by how much we realized we had no interest in cooking for over 100 people. As more of my friends trickled in that summer to work in the kitchen, I watched as they slowly got "promoted" to dishes like pasta and chicken, while I literally cut lettuce every day for two months. By the end of the summer, I had actually been convinced by the desperate higher-ups that I would really just love working in the dishroom.
But today, after so much I've been through in the kitchen, I'm happy to present you with a recipe for my first ever, original chocolate cake/torte. Chocolate with orange is one of my favorite dessert combinations. I recommend enjoying this after a nice, long dinner with a few good friends who would never judge you for all those years you didn't know how to boil pasta.
Hint-of-Orange Chocolate Cake with Walnut Topping
6 oz. semisweet chocolate chips
1/3 cup coconut oil
2 whole eggs, 2 egg whites
1 tbsp orange extract (1 tsp for a fainter flavor)
1/2 cup sugar
1/4 cup flour
1 tsp baking powder
Powdered sugar and chopped walnuts for topping
Set the oven to 350 degrees. Melt chocolate carefully on the stove (using a double boiler or the microwave prevents burning). Using a medium-sized bowl (use the bowl or pan you melted the chocolate in if it's not too small/shallow), mix in the coconut oil till completely smooth. Add the sugar, eggs, and orange extract and whisk well. Add the flour and whisk until fully mixed. Pour the mixture into a greased springform pan. To prevent air pockets, run a knife through the mixture several times in order to pop them. Place the pan in the oven for 20-30 minutes, or right until a knife comes out clean but a bit moist. Let the cake cool a bit before releasing from the pan. Dust powdered sugar over the cake and top with chopped walnuts.