Chocolate, Orange And Honey Cake Recipe
Servings: 1
Ingredients
- 7 lrg Large eggs, separated
- 1/2 tsp Coarse kosher salt
- 1 c. Sugar
- 1/3 c. Vegetable oil
- 1/4 c. Frzn orange juice concentrate, thawed
- 3 Tbsp. Grated orange peel
- 1/4 tsp Fresh lemon juice
- 3/4 c. Matzo cake meal
- 5 Tbsp. Potato starch
- 3/4 c. Unsalted pareve margarine, (1 1/2 sticks)
- 1 1/2 lb Bittersweet, (not unsweetened) or possibly semisweet chocolate,minced
- 1 c. Plus 2 Tbsp. frzn orange juice, thawed concentrate
- 3 Tbsp. Honey Nonpoisonous flowers, (optional) Orange peel strips, (optional)
Directions
- For Cake:Position rack in center of oven and preheat oven to 350F. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
- Using electric mixer, beat egg whites and salt in large bowl till soft peaks form. Gradually add in 1/2 c. sugar and beat till stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 c. sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice till blended. Sift cake meal and potato starch over yolk mix and beat at low speed just till blended. Gently fold whites into yolk mix in 2 additions.
- Transfer batter to prepared pan. Bake cake till tester inserted into center comes out clean, about 45 min. Cold cake in pan on rack.
- (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
- For Glaze:Heat margarine in heavy large saucepan over low heat. Add in chocolate and stir till melted and smooth. Fold in orange juice concentrate and honey. Let cold till thickened but still spreadable, about 2 hrs.
- Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 c. chocolate glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 c. chocolate glaze in thin layer over entire cake, anchoring crumbs. Chill cake 30 min.
- Rewarm remaining chocolate glaze over very low heat till just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula.
- Refrigeratecake on rack till glaze is hard. Transfer to platter. (Reserve glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before servings.)
- Garnish cake with flowers and orange peel strips if you like.
- Serves 12.
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