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
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