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Orange Chocolate Almond Cake




Source of Recipe


Internet


List of Ingredients




Filling
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
3/4 cup well-chilled heavy cream

Cake
½ cup plain bread crumbs (do not use seasoned)
3 ounces fine quality bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) unsalted butter, softened
3/4 cup blanched whole almonds, toasted, cooled completely,
and ground fine
1/4 cup unsweetened cocoa powder (Dutch-process)
2/3 cup sugar
4 large eggs, separated
1 tablespoon freshly grated orange zest

Glaze
6 ounces fine quality bittersweet chocolate (not unsweetened), chopped
1/3 cup well-chilled heavy cream
1/2 teaspoon brandy


Recipe



For 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. Remove from heat and cool. Transfer the chocolate mixture to an electric mixer and beat until it becomes slightly fluffy (about 4-5 minutes).

You will also notice the color will become slightly lighter as you whip air into the whip cream mixture. Chill filling for at least one hour. Filling may be prepared up to this point one day ahead, chilled and covered.

For Cake: Preheat oven to 325° F. Line a buttered 8-inch round cake pan with wax paper and butter paper. Dust pan with flour, knocking out excess flour.

Set a double boiler or metal bowl over a saucepan of barely simmering water. Melt chocolate and 1/2 stick butter, stirring occasionally until smooth. Remove the double boiler or bowl from heat. In a bowl, mix together breadcrumbs, ground almonds, and cocoa powder.

In a large bowl with an electric mixer, beat together the remaining 1/2 stick of butter and 1/3 cup of sugar until light and fluffy. Beat in yolks, one at a time, beating well after each addition. Beat in chocolate mixture, zest, and bread crumb mixture until batter is smooth.

In another large bowl with cleaned beaters, beat whites on low speed until frothy. Increase speed to medium and beat until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat on high speed until stiff and glossy. Stir one-fourth meringue into batter to lighten, and fold in remaining meringue gently but thoroughly.

Pour batter into pan, smoothing top, and bake in middle of oven 45 to 50 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert cake onto rack to cool completely. In cleaned bowl with cleaned beaters, beat filling until light and creamy; about 2 minutes.

For Glaze: In a double boiler or metal bowl set over a saucepan of barely simmering water, combine the chocolate, cream and corn syrup, stirring until smooth.

Assemble the Cake: Using a long serrated knife, cut cake in half horizontally. On a cake plate, spread filling between layers. Spread glaze over cake. Chill cake at least 1 hour, and up to 4, before serving.