| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 7 |
lg |
Eggs; separated |
| 1/2 |
ts |
Coarse kosher salt |
| 1 |
c |
Sugar |
| 1/3 |
c |
Vegetable oil |
| 1/4 |
c |
Frozen orange juice concentrate; thawed |
| 3 |
tb |
Grated orange peel |
| 1/4 |
ts |
Fresh lemon juice |
| 3/4 |
c |
Matzo cake meal |
| 5 |
tb |
Potato starch |
| 3/4 |
c |
Unsalted pareve margarine; (1 1/2 sticks) |
| 1 1/2 |
lb |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate,chopped |
| 1 |
c |
Plus 2 tablespoons frozen orange juice; thawed |
|
|
; concentrate |
| 3 |
tb |
Honey |
|
|
Nonpoisonous flowers; (optional) |
|
|
Orange peel strips; (optional) |
INSTRUCTIONS
CAKE
GLAZE
For Cake:
Position rack in center of oven and preheat oven to 350F. Line bottom
of 10-inch-diameter springform pan with foil; brush foil with oil. Cut
cardboard into 9-inch round. Wrap with foil.
Using electric mixer, beat egg whites and salt in large bowl until
soft peaks form. Gradually add 1/2 cup sugar and beat until stiff
glossy peaks form. In another large bowl, beat egg yolks, remaining
1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel
and lemon juice until blended. Sift cake meal and potato starch over
yolk mixture and beat at low speed just until blended. Gently fold
whites into yolk mixture in 2 additions.
Transfer batter to prepared pan. Bake cake until tester inserted into
center comes out clean, about 45 minutes. Cool cake in pan on rack.
(Can be prepared 1 day ahead. Cover and let stand at room
temperature.)
For Glaze:
Melt margarine in heavy large saucepan over low heat. Add chocolate
and stir until melted and smooth. Mix in orange juice concentrate and
honey. Let cool until thickened but still spreadable, about 2 hours.
Cut around pan sides to loosen cake. Release sides. Cut cake in half
horizontally, leaving cake bottom on pan bottom. Place top half of
cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3
cups chocolate glaze over. Place bottom half of cake, pan side up,
onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate
glaze in thin layer over entire cake, anchoring crumbs. Refrigerate
cake 30 minutes.
Rewarm remaining chocolate glaze over very low heat until just
pourable. Place rack on baking sheet; place cake on rack. Pour glaze
over cake, coating entirely and smoothing sides with metal spatula.
Chill cake on rack until glaze is firm. Transfer to platter. (Reserve
glaze on sheet for another use.) (Can be made 3 days ahead. Cover and
chill. Let stand at room temperature 1 hour before servings.)
Garnish cake with flowers and orange peel strips if desired.
Serves 12.
Bon Appetit April 1993
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