Tuesday, December 7, 2010

Candied peel chocolate cake
   Having tried this classic flavor combination many times, I find it to be never failing and the specific cake is no exception. With the sticky, the chewy and the creamy layer it makes an easy dessert rich in flavor, texture and aroma which is one of my favorite brownie-type variations. 

               Orange peel layer
               250gr                                      candied orange peel, not completely
                                                             drained from its syrup
               30gr                                        butter
               100gr                                      orange juice
               5gr                                          corn flour
               100gr                                      almond flour
               60gr                                        cake flour

              Chocolate cake
              200gr                                       chocolate 65% cocoa or more
              100gr                                       butter
              6                                             eggs
              100gr                                       sugar
              100gr                                       cake flour
              100gr                                       hazelnut flour
              as preferred                             vanilla

In a nonsticking pan warm the peel with its syrup and butter, until thick and bubbling. Dissolve the corn flour in juice, pour it in the previous mixture and keep boiling for a few minutes untill it gets thicker. Remove from the heat and let it slightly cool. Then combine it with the almond, shift in the flour and whisk it into a sticky paste. For the chocolate layer melt butter with chocolate in a bain marie and let it sit at room temperature for a while. Separate the egg yolks from the whites (they better have room temperature) and make a meringue with the sugar. Stir the egg yolks, vanilla and hazelnut in the melted chocolated, shift in the flour and lighten the mixture with the meringue. Add the meringue gradually and fold it gently with a rubber spatula. Finally spread the orange paste on the bottom of a 24cm ring, cover with the chocolate layer and bake at preheated oven to 170C for 45min or more. To frost the cake after it has cooled follow the cocoa fudge recipe at ''Doughnuts'' post changing the sugar amount to 40gr.

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