Chocolate, Orange and Honey Cake
Two layers of tender orange sponge cake are embellished with
a rich orange and honey chocolate glaze. Any leftover chocolate
glaze can be chilled, rolled into small rounds and kept refrigerated
to serve as truffles with coffee or tea.
Cake 7 large eggs, separated 1/2 tsp. coarse kosher salt 1 cup
sugar 1/3 cup vegetable oil 1/4 cup frozen orange juice concentrate,
thawed 3 tbsp. grated orange peel 1/4 tsp. fresh lemon juice 3/4
cup matzo cake meal 5 tbsp. potato starch Nonpoisonous flowers
(optional) Orange peel strips (optional) Position rack in center
of oven and preheat to 350 degrees. Line bottom of 10-inch diameter
spring form 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 until peaks form. Gradually
add 1/2 cup sugar and beat until stiff glossy peaks form. In
another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable
oil, orange juice concentrate, orange peel and lemon juice until
blended. Sift cake meal and potato starch over yolk mixture and
beat at low speed just until blended. Gently fold whites into
yolk mixture in 2 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean,
about 45 minutes. Cool cake in pan on rack. (Can be prepared
1 day ahead. Cover and let stand at room temperature.) 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 cups
Chocolate Glaze over. Place bottom half of cake, pan side up,
onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate
glaze in thin layer over entire cake, anchoring crumbs. Refrigerate
cake 30 minutes. Rewarm remaining Chocolate Glaze over very low
heat until just pourable. Place rack on baking sheet; place cake
on rack. Pour glaze over cake, coating entirely and smoothing
sides with metal spatula. Chill cake on rack until glaze is firm.
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 serving) Garnish cake with flowers and
orange peel strips if desired. Chocolate Glaze 3/4 cup (1 1/2
sticks) unsalted pareve margarine 1 1/2 pounds bittersweet (not
unsweetened) or semisweet chocolate, chopped 1 cup plus 2 tbsp.
frozen orange juice concentrate, thawed 3 tbsp. honey Melt margarine
in heavy large saucepan over low heat. Add chocolate and stir
until melted and smooth. Mix in orange juice concentrate and
honey. Let cool until thickened but still spreadable, about 2
hours. Debby Stopp, Canoga Park, CA
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