4 sticks (2 cups) unsalted butter
1 cup brewed espresso
1 cup plus 2 tablespoons sugar
1/4 teaspoon freshly grated orange zest
1/4 teaspoon orange extract
2 tablespoons Grand Marnier
12 ounces semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
8 large eggs, beaten lightly

In a small saucepan melt the butter over moderately low heat, stir in
the espresso, sugar, zest, orange extract and Grand Marnier, and trans-
fer the mixture to a bowl. In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened
chocolate, stirring occasionally. Stir the chocolates into the butter mix-
ture and add the eggs, stirring until the mixture is just combined.
Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper. Spoon the batter into the pan,
put the pan in a baking dish, and add enough hot water to the dish to
reach halfway up the side of the pan. Bake the cake in the middle of
a preheated 350-degree oven for 1 hour. Remove the cake from the
water bath and let it cool on a rack, and chill it, covered loosely, for
3 hours.
Run a thin knife around the inside of the pan and dip the bottom of
the pan in hot water for 3 seconds. Invert a platter over the pan, invert
the cake with a sharp rap onto the platter, and cut it with a sharp knife
dipped in hot water, cleaning the knife before cutting each slice.

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