Tuesday, October 5, 2010

Dark Chocolate Cake with Candied Orange Peels and Toasted Almonds


There are times when I wake up in mornings with an idea in my head that has to be baked into a cupcake, muffin or a cake J …..One such morning I woke up with an urge to convert my favourite chocolate (Lindt Intense Orange – Dark) into a cake..
That’s how this cake was made… 




The cake came out devilishly delicious… J The combination of dark gooey sinful chocolate and zesty citrus flavour of orange with the bite of toasted almonds was almost magical. This is going to be my go to recipe for chocolate cake with a twist J

The reason i am so happy is that this was an experiment and it turned out to be so yummy...it was polished off within no time :) 




Dark Chocolate Cake with Candied Orange Peels and Toasted Almonds


Yield: one 9 inch cake


Ingredients:

200gms all purpose flour
100gms semi sweet dark chocolate (60% cocoa)
75gms cocoa powder
150gms sugar ( use powdered sugar, u can use castor sugar if u like)
130gms butter (room temperature)
50gms toasted almonds
2 eggs
1 orange
2-3 teaspoons sifted icing sugar
1 teaspoon baking powder
1/2 teaspoon sodium bicarbonate

Method:

1) Peel the orange carefully, making sure that you remove the white skin from under the rind as that’s awfully bitter. Cut the rind into thin long slivers and place in a saucepan, cover with water and bring to boil. Drain, and then repeat process twice. Return rind to pan, add about 50gms of sugar and 125ml (1/2 cup) water. Bring to the boil over medium heat, then simmer for 15 minutes or until syrup is thick and rind translucent. Drain and reserve syrup. Cool rind, and chop coarsely.

2) Melt the chocolate along with about 2 teaspoons of butter and 2-3 teaspoons of the reserved syrup either in the microwave for about 20 second s or over a double boiler
3) Preheat the oven to 180 degrees
4) Butter a 9 inch round pan and line with butter paper or alternatively dust with flour
5) Cream the butter and sugar together for about 2 minutes until pale n fluffy
6) Add one egg at a time and blend until the eggs are incorporated and mix for about a minute
7) Add ¾ of the molten chocolate and just a little orange juice (about 2 table spoons)
8) Sift in the flour, baking powder, baking soda and cocoa powder
9) Add chopped roasted almonds and orange peels
10) Stir the mix just till it’s all combined with a rubber/silicon spatula
11) Pour the batter in the pan
12) Bake at 180 degrees for about 35mins or until a skewer comes out clean
13) Let the cake cool off for about half an hour

Icing:

Mix together the rest of molten chocolate, 1 teaspoon of the reserved orange syrup and the icing sugar and spread it over the cake with the spatula.
Decorate with some candied orange peels

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