| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Viennese |
Choco4 |
1 |
servings |
INGREDIENTS
| 8 |
|
Eggs separated |
| 1 |
c |
Sugar |
| 2 |
oz |
Semisweet choc melted cooled |
| 1/4 |
c |
Fresh orange juice |
| 1 |
ts |
Grated orange rind |
| 2 |
c |
Ground walnuts |
| 1/3 |
c |
Cake meal |
| 1/3 |
c |
Potatostarch |
| 2 |
|
Oranges peeled sectioned |
|
|
ORANGE FILLING |
| 1 |
|
10 ounces Ja Apricot preserves |
| 1 |
|
Orange peeled and sectioned |
|
|
CHOCOLATE GLAZE |
| 1/2 |
c |
Orange juice |
| 6 |
oz |
Semisweet chocolate broken |
INSTRUCTIONS
Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2 in
high. Beat egg yoks with 1/2 c sugar until very thick. Blend in chocolate,
orange juice and rind. Mix 1c nuts with cake meal and potato starch. Fold
into yolk mixture. With clean dry beaters, beat whites untill foamy.
Gradually beat in remaining 1/2 c. sugar untill stiff peaks form. Gently
fold yolk mixture into beaten whites. Turn into tube pan and bake 55 to 60
min., untill cake tests done. Invert pan on rack and let cake hang untill
completely cool. Remove from pan and slice cake in half horizontally.
Spread orange filling over top of bottom half. top with second layer. Coat
cake with glaze. Garnish with remaining 1 c. nuts and the orange sections.
Orange filling melt preserves; stir in orange sections. cool 5 min.
Chocolate glaze
heat orange juice. remove from heat, add chocolate, stiring until melted
smooth. cool 5 min.
Recipe by: Wendy Lockman <wlockman@RA1.RANDOMC.COM>
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