| Cake |
|
|
|
Ingredients
|
Weight
|
Measure
|
| Semisweet
chocolate |
1
lb. |
-- |
| Butter |
1/2
lb. |
-- |
| Eggs,
yolks |
-- |
10
each |
| Eggs,
whites |
-- |
10
each |
| Sugar |
-- |
3
Tbsp. |
| Vanilla |
-- |
1/2
tsp. |
| Orange,
zest |
-- |
1/2
Tbsp. |
| Florida
Orange Juice concentrate |
2
oz. |
-- |
|
Whipped Cream
|
|
|
|
Ingredients
|
Weight
|
Measure
|
| Heavy
cream |
-- |
1/2
cup |
| CointreauŽ |
1
oz. |
-- |
|
Garnish
|
|
|
|
Ingredients
|
Weight
|
Measure
|
| Orange
marmalade |
8
oz. |
-- |
| Orange,
zest |
-- |
16
pieces |
| Florida
Orange (sections) |
-- |
24
each |
|
|
|
|
Method:
|
| 1. |
Melt
chocolate, butter and Florida Orange Juice
concentrate together in a double boiler; set aside. |
| 2. |
Combine
egg whites and vanilla in mixing bowl, whip to form
soft peaks. |
| 3. |
Slowly
add sugar to whipped egg whites until stiff; set aside. |
| 4. |
Slowly
add egg yolks to melted chocolate until all are incorporated. |
| 5. |
Mix
in 1/3 egg whites into chocolate mixture, then gently
fold in the rest of egg white mixture. |
| 6. |
Bake
in water bath in a 350°F oven for 30 minutes. |
| 7. |
Whip
heavy cream to soft peaks, then fold in Cointreau. |
| 8. |
Cut
cake into 8 slices. |
| 9. |
To
serve, place 1 oz. orange marmalade on bottom of plate,
then place cake on plate, top with whipped cream and
orange zest. |
|
