Orange Caramel Chocolate Cake
2 sticks uslated butter, cut into pieces
9 oz bittersweet chocolate(not unsweet) chopped
6 large eggs, separated
1/2 tsp salt
1/3 cup superfine sugar, plus 1/3 cup, plus 1/2 cup
3 oranges
1. Put a small roasting pan filed halfway with hot water in
bottom third of oven to provide moisture while baking.
Then preheat oven to 325 degrees. Butter a 10 inch
springform pan and then line bottom with a round of
wax paper, butter wax paper.
2. Melt butter and chocolate together in a saucepan over low
heat, then remove. Beat egg yolks, 1/3 cup sugar and
1/2 tsp salt in a bowl with a handheld mixer until pale and
ribbons form when mixer is lifted.
3. In another bowl, beat whites together with clean beaters
until they hold stiff peaks. Gradually add 1/3 cup sugar,
beating until they hold stiff peaks again.
4. Stir warm chocolate mixture into yolk mixture until well
combined. Srit 1/4 of egg whites into chocolate mixture to
lighten and then fold in remaining egg whites gently
but thoroughly.
5. Pour batter into prepared pan and place in middle of oven.
Bake about 1 hour or until a toothpick comes out clean
when insertet into the middle. Cool 10 minutes on a wire
rack. Run a knife around edge of cake to loosen.
Cool for 30 more minutes and then invert onto a plate.
Carefully peel of wax paper and invert onto a serving dish.
6. Meanwhile, zest 2 of the oranges (1/4 cup). Squeeze juice
from all three oranges and strain through a fine sieve (1 cup).
Cook 1/2 cup sugar in a dry saucepan until it is melted into a
golden caramel. Add zest and cook 15-20 seconds or until
fragrant. Tilt pan and slowly pour in juice. Cook over low heat
until caramel is dissolved. Cool and serve over cake.
2 sticks uslated butter, cut into pieces
9 oz bittersweet chocolate(not unsweet) chopped
6 large eggs, separated
1/2 tsp salt
1/3 cup superfine sugar, plus 1/3 cup, plus 1/2 cup
3 oranges
1. Put a small roasting pan filed halfway with hot water in
bottom third of oven to provide moisture while baking.
Then preheat oven to 325 degrees. Butter a 10 inch
springform pan and then line bottom with a round of
wax paper, butter wax paper.
2. Melt butter and chocolate together in a saucepan over low
heat, then remove. Beat egg yolks, 1/3 cup sugar and
1/2 tsp salt in a bowl with a handheld mixer until pale and
ribbons form when mixer is lifted.
3. In another bowl, beat whites together with clean beaters
until they hold stiff peaks. Gradually add 1/3 cup sugar,
beating until they hold stiff peaks again.
4. Stir warm chocolate mixture into yolk mixture until well
combined. Srit 1/4 of egg whites into chocolate mixture to
lighten and then fold in remaining egg whites gently
but thoroughly.
5. Pour batter into prepared pan and place in middle of oven.
Bake about 1 hour or until a toothpick comes out clean
when insertet into the middle. Cool 10 minutes on a wire
rack. Run a knife around edge of cake to loosen.
Cool for 30 more minutes and then invert onto a plate.
Carefully peel of wax paper and invert onto a serving dish.
6. Meanwhile, zest 2 of the oranges (1/4 cup). Squeeze juice
from all three oranges and strain through a fine sieve (1 cup).
Cook 1/2 cup sugar in a dry saucepan until it is melted into a
golden caramel. Add zest and cook 15-
until caramel is dissolved. Cool and serve over cake.
Orange Caramel Chocolate Cake