Orange-Scented Chocolate Almond Cake Kirkgaard
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Make filling: In a double boiler or metal bowl set over a saucepan of barely simmering water combine chocolate and cream, stirring frequently until melted and smooth
2
Remove double boiler or bowl from heat and cool mixture
3
Chill filling 1 hour
4
Filling may be prepared up to this point 1 day ahead and chilled, covered
5
In a double boiler or metal bowl set over a saucepan of barely simmering water combine chocolate and cream, stirring frequently until melted and smooth
6
Remove double boiler or bowl from heat and cool mixture
7
Chill filling 1 hour
8
Filling may be prepared up to this point 1 day ahead and chilled, covered
9
Make cake: Preheat oven to 325° F
10
Line a buttered 8-inch round cake pan with wax paper and butter paper
11
Dust pan with flour, knocking out excess flour
12
On a baking sheet bake bread in oven until dry, about 5 minutes, and cool bread
13
In a food processor grind bread fine
14
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and 1/2 stick butter, stirring occasionally until smooth, and remove double boiler or bowl from heat
15
In a bowl whisk together bread crumbs, ground almonds, and cocoa powder
16
In a large bowl with an electric mixer beat together remaining 1/2 stick butter and 1/3 cup sugar until light and fluffy
17
Beat in yolks, 1 at a time, beating well after each addition
18
Beat in chocolate mixture, zest, and bread crumb mixture until batter is smooth
19
In another large bowl with cleaned beaters beat whites on low speed until frothy
20
Increase speed to medium and beat until they just hold soft peaks
21
Gradually add remaining 1/3 cup sugar and beat on high speed until stiff and glossy
22
Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly
23
Pour batter into pan, smoothing top, and bake in middle of oven 45 to 50 minutes, or until a tester comes out clean
24
Cool cake in pan on a rack 5 minutes and invert cake onto rack to cool completely
25
In cleaned bowl with cleaned beaters beat filling until light and creamy, about 2 minutes
26
Preheat oven to 325° F
27
Line a buttered 8-inch round cake pan with wax paper and butter paper
28
Dust pan with flour, knocking out excess flour
29
On a baking sheet bake bread in oven until dry, about 5 minutes, and cool bread
30
In a food processor grind bread fine
31
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and 1/2 stick butter, stirring occasionally until smooth, and remove double boiler or bowl from heat
32
In a bowl whisk together bread crumbs, ground almonds, and cocoa powder
33
In a large bowl with an electric mixer beat together remaining 1/2 stick butter and 1/3 cup sugar until light and fluffy
34
Beat in yolks, 1 at a time, beating well after each addition
35
Beat in chocolate mixture, zest, and bread crumb mixture until batter is smooth
36
In another large bowl with cleaned beaters beat whites on low speed until frothy
37
Increase speed to medium and beat until they just hold soft peaks
38
Gradually add remaining 1/3 cup sugar and beat on high speed until stiff and glossy
39
Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly
40
Pour batter into pan, smoothing top, and bake in middle of oven 45 to 50 minutes, or until a tester comes out clean
41
Cool cake in pan on a rack 5 minutes and invert cake onto rack to cool completely
42
In cleaned bowl with cleaned beaters beat filling until light and creamy, about 2 minutes
43
Make glaze: In a double boiler or metal bowl set over a saucepan of barely simmering water combine glaze ingredients, stirring until smooth
44
In a double boiler or metal bowl set over a saucepan of barely simmering water combine glaze ingredients, stirring until smooth
45
Assemble cake: Cut cake in half horizontally
46
On a cake plate spread filling between layers
47
Spread glaze over cake
48
Chill cake at least 1 hour and up to 4 before serving
49
Cut cake in half horizontally
50
On a cake plate spread filling between layers
51
Spread glaze over cake
52
Chill cake at least 1 hour and up to 4 before serving