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Mandarin Chocolate Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy January 199 1 Servings

INGREDIENTS

12 oz Semisweet chocolate, chopped
3/4 c Unsalted butter, cut into 8
pieces
room temperature 1
1/2 sticks
1 c Sugar
1 1/2 T Grated orange peel
4 Eggs
1 Egg yolk
3/4 c Cake flour
1/4 t Ground ginger, generous
1 c Chopped toasted almonds
3/4 c Minced crystallized ginger
1/2 c Whipping cream
2 T Plus 2 teaspoons Grand
Marnier
11 oz Semisweet chocolate, minced
4 Oranges, thinly sliced

INSTRUCTIONS

For Cake:  Preheat oven to 350F. Butter 10-inch-diameter cake pan. Line
bottom  with parchment; butter paper. Dust pan with flour. Melt
semisweet  chocolate in top of double boiler over simmering water.
Remove from  over water. Add unsalted butter 1 tablespoon at a time,
mixing until  melted and smooth. Mix in sugar and grated orange peel.
Mix in eggs 1  at a time. Stir in egg yolk. Add cake flour and ground
ginger, then  chopped toasted almonds and crystallized ginger and stir
to combine.  Transfer batter to prepared pan. Bake until just springy
to touch,  about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes.
Turn out  onto rack, remove paper and cool.  For glaze:  Scald whipping
cream with Grand Marnier liqueur in heavy small  saucepan. Remove from
heat. Add semisweet chocolate and mix until  smooth. Cool chocolate
glaze until thick enough to spread.  Arrange cake flat side up on rack.
Spread glaze evenly over top and  sides of cake. Refrigerate until
glaze if firm, about 30 minutes.  Transfer cake to serving platter.
(Cake can be prepared 1 day ahead.  Cover and refrigerate. Bring to
room temperature before serving.)  Cut orange slices in half. Twist
three and place in center of cake.  Arrange remaining orange slices
around edge of platter and serve.  Serves 12.  Bon Appetit January 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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