Post by SeaDragon on Dec 8, 2017 20:21:25 GMT 10
Chocolate and Orange Cake
Recipe from The Cook and The Chef (ABC TV), Wednesday, 9 April 2008: Season 3 Episode 9
Ingredients:
Cake Pan, 20 cm x 7 cm high. A very rich chocolatey cake, that will feed about 20 people.
1/3 cup raisins
1/3 cup whisky
375g couverture chocolate
Zest of an orange
210g unsalted butter, at room temperature
170g castor sugar
Pinch salt
5 large room temperature eggs
160g almonds, roasted and ground *use blanched almonds or almond flakes
50g plain flour
Ganache:
250g couverture chocolate
175g cream
Method:
Soak raisins in whisky for a few hours.
Prepare cake tin with baking paper base and sides, using a spray or melted butter for it to adhere.
Melt chocolate carefully over a double boiler and add orange zest when melted.
Beat butter and sugar and a pinch salt until pale and fluffy.
Add eggs into the butter, one at a time – the mixture may split, but don’t worry about that as it comes back once the almonds and flour are added.
Add the melted chocolate with orange zest. Add whisky soaked raisins including any whisky juices and beat in. Add the flour to the ground almonds and sprinkle in and combine.
Pour the batter into the baking tin, tap down and cook until still moist, but “just set” in the middle. Place in a fan-forced oven at 180°C. (This could be anything from 30 to 45 minutes depending on the size of the cake tin and differing ovens).
Ganache:
Heat the cream in a heavy based saucepan until just scalded. Pour the hot cream over the chocolate callets (or smaller broken bits of couverture chocolate) and leave, untouched, to immerse for a three minutes, then stir to combine thoroughly and pour over the cooled cake. Allow to set before serving.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 9 April 2008: Season 3 Episode 9
Ingredients:
Cake Pan, 20 cm x 7 cm high. A very rich chocolatey cake, that will feed about 20 people.
1/3 cup raisins
1/3 cup whisky
375g couverture chocolate
Zest of an orange
210g unsalted butter, at room temperature
170g castor sugar
Pinch salt
5 large room temperature eggs
160g almonds, roasted and ground *use blanched almonds or almond flakes
50g plain flour
Ganache:
250g couverture chocolate
175g cream
Method:
Soak raisins in whisky for a few hours.
Prepare cake tin with baking paper base and sides, using a spray or melted butter for it to adhere.
Melt chocolate carefully over a double boiler and add orange zest when melted.
Beat butter and sugar and a pinch salt until pale and fluffy.
Add eggs into the butter, one at a time – the mixture may split, but don’t worry about that as it comes back once the almonds and flour are added.
Add the melted chocolate with orange zest. Add whisky soaked raisins including any whisky juices and beat in. Add the flour to the ground almonds and sprinkle in and combine.
Pour the batter into the baking tin, tap down and cook until still moist, but “just set” in the middle. Place in a fan-forced oven at 180°C. (This could be anything from 30 to 45 minutes depending on the size of the cake tin and differing ovens).
Ganache:
Heat the cream in a heavy based saucepan until just scalded. Pour the hot cream over the chocolate callets (or smaller broken bits of couverture chocolate) and leave, untouched, to immerse for a three minutes, then stir to combine thoroughly and pour over the cooled cake. Allow to set before serving.