Winter time comes around and some of the best citrus fruits come into season.  The one citrus from the orange family that I completely go crazy for is cara cara oranges.  This orange has a unique flesh color and sweetness that is hard to compare.  The flesh is to me a blend of orange and pink.  The flavor is on the verge of tasting like orange candy.  Amazing I love everything about this variety of orange.  Well a classic pairing for dessert is orange and chocolate.  This is a gluten free version of that flavor combination.  This is gluten free chocolate cake recipe that really turned out amazing.  This is a recipe that I revisited and added a few ingredients to improve not only the texture but flavor.  Here is the recipe I hope you enjoy it!

Flourless chocolate cake
9oz bitter sweet dark chocolate
6 eggs
1 cup sugar
2 sticks butter
1 tsp vanilla
3 tbsp cornstarch
Orange zest
2 tbsp cocoa nibs

Orange pastry cream
1/2 orange juice 2 oranges
1/2 cup sugar
3 eggs
1 stick of butter 

Orange sorbet
2 1/2 cup water
2 cups sugar
4 Cara cara oranges peeled
2 zested 

Cocoa cracker
150 g Almond Flour
90 g Butter, room temperature
80 g Confectioners’ sugar
40g coco powder
4 g Salt
1 Egg
20 g oil Blood orange olive
100 g Isomalt granulated

350
25-30 minutes

Preheat oven 350
Prepare a spring form pan with a piece of parchment paper on the bottom.  Spray with nonstick spray and set aside.  Melt chocolate butter over double boiler.    Mix in sugar and then 1 egg at a time until all are incorporated.  Fold in vanilla and pour into the pan and bake for about 30 min. Pour the batter into the spring form pan and bake for 25 to 30 min.  Test the cake by sticking a toothpick into the center, and it should come out clean.   Allow the cake to rest for 15 minutes. The sides of the cake separate from the spring form pan making it easier to remove the form.

For the Curd,

Pour all the ingredients into a sauce pot and place on medium heat.  Stir continuously for 10 or 12 minutes until curd thickens.  Pour through a fine mesh strainer and cool completely.

For the Sorbet,

Place sugar and water in a pot and bring to a boil.  Turn down to a simmer and cook for 5 minutes.  Turn off the heat and cool completely.  Then puree with oranges and zest.  Strain the mixture if you desire.  Then pour into a ice cream maker and follow your instructions.  Take out and place in a container in the freezer. 

For the cocoa cracker,

Preheat Oven to 275

In a stand mixer add almond flour, butter, salt, cocoa powder, and powdered sugar.  Mix well and then add egg, salt,  and oil to make a smooth dough.  Chill in the refrigerator for 20 minutes.  Meanwhile line a sheet pan with silpat and take out an off set spatula.  After 20-30 minutes take out the batter and using the off set spatula try to spread as evenly as possible. Then take the nibs and sprinkle all over the thin batter.  Finish with a dusting of the granulated isomalt (I used a small fine strainer) and sprinkle of salt. Place in the oven for 20-25 minutes or until golden brown.  Rotate the pan halfway through the cooking process for even baking.  Take out and let it cool for at least 5 minutes.  Set aside in a airtight container.  

To Finish,

Cover the top of the cake with powdered sugar.  Then top with pieces of the almond cocoa cracker.  Take the curd and place in a squeeze bottle.  Make dots all of over the top of the cake.  Then cut a slice of the cake and place on the plate.  Add more dots of the sauce.  Finish with a scoop of cara cara sorbet.  Serve and enjoy!

Orange and Chocolate.jpg

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