Thursday, January 17, 2008

Orange Chocolate, a delicious combination

So I tried my hand at "curd cake" again and this time was satisfied with the results. I found my excuse to try again when my friend’s birthday arrived and I felt obligated to make her some form of cake. I love the chocolate orange combination and this cake is so light and airy from the whipped egg whites. It’s wonderful!

Chocolate Orange Curd Cake (Based of Alton browns orange curd recipe and from Emily Luchetti's recipe from her Four-Star Desserts cookbook)

· Orange curd (below)
· 2 cups chocolate cake mix (German chocolate is my preference)
· 6 egg whites

Orange Curd by Alton Brown

5 egg yolks
1 cup sugar
1/3 cup orange juice from 1 fresh squeezed orange (add water or additional OJ if short of a 1/3 cup)
1 Tablespoon orange zest, from the orange, do not forget this!
1 stick butter

whisk eggs and sugar together for at least 4 minutes, combine juice and zest and then whisk in to egg/sugar mixture, over a double boiler whisk the mixture for 8-12 minutes, when thickened remove from heat and add butter a tablespoon at a time, and finally chill for 4 hours before serving. This keeps for 2 weeks in the fridge.

Preheat oven to 325F. Butter and flour a 9-inch round x 3-inch high cake pan.Mix curd with 2 cups Betty Crocker (or other brand) German Chocolate cake mix.
Using the whisk attachment, in the bowl of a stand mixer beat the 6 egg whites on medium speed until frothy. Increase speed to high and gradually add the 1 1/2 cup sugar. Whip until soft peaks form. Gently fold the whipped egg whites into batter. Spread batter into you prepared cake pan. Tap pan to remove bubbles from batter. Let sit five minutes and tap again. Bake at 325F until cake tester comes out clean, about 45-55 minutes. Cool on rack and then remove cake from pan.Dust with 1 tablespoon powdered sugar or frosting if desired.

If you think that using store bought/pre made cake mix is taboo then check out this other recipe!

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