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Chocolate Nut Chocolate Cake with Grilled Orange

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Submitted by Snowbunny20

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YIELD

16 servings

PREP

35 min

COOK

55 min

READY

90 min

Ingredients

1 237
CUP ML PECANS
1 237
1 237
CUP ML ALMONDS *
1 237
CUP ML WALNUTS
7 202.3
OUNCES ML/G SEMI-SWEET CHOCOLATE
bittersweet, fine quality, chopped, null, null
¾ 177
CUP ML SUGAR
8 8
LARGE LARGE EGGS
separated
1 5
TEASPOON ML LEMON ZEST
freshly grated
1 15
TABLESPOON ML ORANGE ZEST
freshly grated
12 12
EACH EACH ORANGES
navel, peeled, and pithed cut away and sectioned
½ 118
CUP ML HONEY

Directions

Preheat oven to 350℉ (180℃).

Lightly grease a 9 inch springform pan and line bottom with parchmont paper.

In batches, in a food processor, grind nuts fine, pulsing motor.

In the food processor, grind chocolate fine with 6 tablespoon sugar.

In a bowl, with an electric mixer, beat egg yolks until thick and pale and add chocolate mixture.

Add zests and beat until just combined.

In a clean bowl, with clean beaters, beat egg whites and remaining 6 tablespoon sugar to soft peaks.

Fold nuts and egg white mixture into chocolate mixture gently but thoroughly until combined.

Pour batter into prepared pan and bake in middle of oven for 55 minutes or until a tester comes out clean.

Cool cake in pan on a rack and remove sides of pan.

In a bowl, gently toss orange sections with honey and let stand 10 minutes.

Heat a ridged grill pan over high heat until hot and grill oranges in batches, about 10 seconds on each side.

Serve cake with grilled oranges. This gives the cake a Sephardic slant.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 341 51% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 37mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 16g
Vitamin A 8% Vitamin C 87%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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