Flourless Chocolate Cake with Blood Orange Sauce & Orange Buttermilk Ice

Ingredients-

Flourless Chocolate Orange Cake

• 8 ounces bittersweet chocolate chopped (bittersweet only)
• 2 tablespoons unsalted butter
• 5 large eggs at room temperature, separated
• 1 cup toffee pieces
• 3/4 cup + 2 tbsp superfine sugar
• 1 teaspoon apple cider vinegar
• icing sugar and/or cocoa powder for dusting

Directions-

Flourless Chocolate Cake

1. Preheat oven to 350 degrees F. and grease a 10-inch springform pan.
2. Melt chocolate and butter over a pot of barely simmering water until smooth. Stir in egg yolks gently, one at a time, then fold in toffee.
3. Whip egg whites until foamy, then add sugar while whipping until whites hold a medium peak.
4. Fold whites into chocolate mixture in 2 additions and gently fold in vinegar (the vinegar keeps the cake from cracking too much as it rises). Pour batter into prepared pan and bake for 35 to 45 minutes, until a tester inserted in the center of the cake comes out clean.
5. Let cake cool completely in pan. Remove cake from pan and dust with icing sugar and/or cocoa powder.

For the Sauce:

1/2 Tbsp. Butter
1 C. Blood Orange Juice, Freshly Squeezed (About 6 blood oranges)
1/3. C. Sugar

Melt butter into medium sauce pan. Strain in juice and add sugar. Stir over medium heat until sugar dissolves. Bring to a boil. Reduce heat and simmer until sauce is reduced almost half and is syrupy. Let cool a bit before serving. 

For the Orange Buttermilk Ice:

1 C. Buttermilk
1 1/2 Tbsp. Freshly Squeezed Orange Juice
1 Tbsp. Sugar

Mix all ingredients until sugar is completely dissolved. Place in freezer until completely frozen, at least one hour.