Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Chocolate Orange Hazelnut Cake




Source of Recipe


Lily


Recipe Introduction


Jane Marie's Chocolate Orange Hazelnut Cake
from the flylady site adapted to by Lily


List of Ingredients




6 large eggs, separated
1 and 1/4 cups sugar
6 oz. Potato starch
5 oz. (or a bit more) casein free chocolate chips
1 cup cf margarine plus 2 T almond milk (or dairy free of your choice)
1 and 1/4 cups ground hazelnut flour
1 t. vanilla extract (can be omitted for Muslim guests)
grated peel of one orange (my innovation)
1 T powdered sugar (for decoration)

Recipe



Tools you will need

Electric beater
Wire whisk
Flour sifter with fine setting
Spring form pan
Glass bowl

Instructions

Grease the spring form pan with oil or margerine (do not flour dust if using during Passover)

Melt chocolate, margarine and milk in a double boiler and set aside to cool to warm to the touch.

Pre-heat oven to 350 degrees.

Separate eggs, putting whites in the mixer bowl, yellows in the glass bowl

Add sugar, vanilla (if used) orange rind to yolks and beat until creamy.

Slowly add in chocolate and margerine mixture a little at a time, beating until smooth.

Add hazelnut flour and potato starch (I usually sift them together).

Beat egg whites until VERY stiff.

Fold the chocolate mixture into the eggs whites (Here I cheat a little, and use the whisk and whisk them together, pouring it immediately into the spring form pan and putting it immediately in the oven. If you do this quickly it will be fine.)

Bake cake for about 45 minutes, or until a knife comes out clean.

Remove from oven, remove ring from springform pan, and cool.

When cool, slide cake off the bottom of the springform pan, cut off the top to give yourself a flat top and bottom, flip, and dust with powdered sugar.