Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote
Bon Appétit | December 2009 by Abigail Johnson Dodge
yield: Makes 12 to 14 servings
Orange-flavored liqueur and orange peel add a citrusy note to this very tender cake.
Candied blood oranges keep the citrus theme going
Ingredients Compote:
3 medium or 4 small blood oranges
2 1/2 cups (or more) water
1 cup sugar
2 tablespoons Grand Marnier or other orange-flavored liqueur
Cake:
2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (do not exceed 61% cacao), chopped
1 cup (2 sticks) unsalted butter, cut into 8 pieces
1 1/4 cups sugar
1 cup (packed) golden brown sugar
1 tablespoon Grand Marnier or other orange-flavored liqueur
2 teaspoons finely grated orange peel
4 large eggs
3/4 cup sour cream
Glaze:
6 ounces bittersweet chocolate (do not exceed 61% cacao),
chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
2 tablespoons dark corn syrup
Special equipment: 10-inch-diameter cake pan with
2-inch-high sides
Small offset spatula
Directions:
For compote:
Cut ends off oranges. Cut
oranges with peel lengthwise in half, then cut each half lengthwise into 3
wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil,
stirring until sugar dissolves. Add orange wedges and any accumulated juices to
syrup and bring to boil. Reduce heat and simmer until orange peel is soft and
translucent and syrup is reduced and thickened, turning orange wedges
occasionally and adding more water by 1/4 cupfuls as needed if syrup is too
thick before orange wedges are soft, 35 to 40 minutes. Remove from heat. Stir in
orange liqueur. Cool 15 minutes. Transfer to small container. Cover and chill.
DO AHEAD: Can be made 1 week ahead. Keep chilled. Bring to room
temperature before using.
For cake:
Position rack in center of
oven and preheat to 325°F. Lightly butter 10-inch-diameter cake pan with
2-inch-high sides. Line bottom of pan with parchment paper; butter parchment.
Whisk flour, baking powder, and salt in medium bowl to
blend. Combine chocolate and butter in large metal bowl. Set bowl over saucepan
of simmering water; stir until chocolate-butter mixture is melted and smooth.
Remove bowl from over water; add both sugars, orange liqueur, and orange peel
and whisk until blended (mixture will look grainy). Add eggs, 2 at a time, and
whisk until just blended after each addition. Whisk in sour cream. Add flour
mixture and stir in with rubber spatula just until incorporated. Transfer batter
to prepared pan; spread evenly.
Bake cake until tester inserted into center comes out with
moist crumbs attached, about 50 minutes. Cool cake in pan on rack 30 minutes.
Run small knife around sides of cake to loosen. Invert cake onto rack; peel off
parchment. Cool cake completely (center may sink slightly).
For glaze:
Combine chocolate and
butter in small metal bowl. Set bowl over saucepan of simmering water; stir
until chocolate-butter mixture is melted and smooth. Whisk in corn syrup. Cool
glaze until barely warm but still pourable, about 10 minutes.
Pour glaze onto center of cake. Using small offset spatula,
spread glaze over top of cake, leaving 1/2-inch plain border around top edge.
Let stand at room temperature until glaze sets, about 2 hours. DO AHEAD: Can
be made 2 days ahead.
Cover with cake dome and store at room temperature.
Using hot dry knife and wiping knife clean between slices,
cut cake into slices. Divide among plates. Serve some candied orange compote
alongside.
Ingredient tip: Blood oranges are available at some
supermarkets and farmers’ markets. If you can’t find them, use another
thin-skinned citrus fruit (such as tangelos) instead. Read
More http://www.epicurious.com/recipes/food/views/Orange-Scented-Bittersweet-Chocolate-Cake-with-Candied-Blood-Orange-Compote-356338##ixzz1JHcjoNyI
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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Desserts, Oranges and Tangerines. Bookmark the permalink.

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