Milk chocolate-orange cakes 1

Ingredients

Directions

MILK CHOCOLATE CAKE

MILK CHOCOLATE-ORANGE CREAM

DARK CHOCOLATE CURLS

ORANGE COMPOTE

MILK CHOCOLATE GLAZE

SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1¾ inches in height).

Make the milk chocolate cake:

Position a rack in the center of the oven and preheat to 325 degrees F.

Lightly butter an 11 ½-inch by 17 ½-inch jellyroll pan and line the

bottom with parchment paper. Butter the paper and dust the bottom and

sides with cocoa powder, lightly tapping out the excess. Set the pan

aside.

Melt the chocolate according to the directions in the Chocolate Key.

In a large stainless steel bowl, vigorously whisk together the egg yolks

and the almond extract until the mixture is thick, about 1 minute. Set

aside.

In the bowl of a food processor, combine the toasted almonds and the

flour and process until the nuts are ground to a fine powder.

In a 4 ½-quart bowl of a heavy-duty electric mixer using the paddle

attachment, beat the butter on medium speed until it is pale and soft

peaks begin to form, about 3 to 5 minutes. Lower the speed, add the zest

and the almond flour and mix until well combined, about 2 to 3 minutes.

Add the reserved chocolate, then the yolks, mixing just until combined.

In a dry, grease-free 4 ½-quart bowl of a heavy-duty electric mixer

with the wire whip attachment, beat the egg whites on low speed until

frothy. Increase the speed to medium and beat until soft peaks begin to

form, 2 to 3 minutes, then gradually add the sugar. Increase the speed

to high and continue to beat until the whites are glossy and hold stiff

peaks when the whip is lifted, 1 to 2 more minutes.

Using a large rubber spatula, mix ⅓ of the whites into the chocolate-almond-butter mixture to lighten it . Gently and quickly fold

in another third of the whites. Fold in the remaining whites.

Scrape the batter into the prepared pan and spread it evenly with an

offset metal spatula. Bake for 30 minutes until the cake springs back

when lightly touched and the sides pull away from the pan. Cool in the

pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper. When the cake has cooled, cut out 18 cake rounds using

a 3-inch by 1 ¾-inch metal ring mold. Set the cake rounds aside until

ready to assemble the dessert.

Make the milk chocolate-orange cream: Place the chopped chocolate into a medium stainless steel bowl.

In a medium saucepan, bring the cream to a boil. Remove the pan from the

heat and pour the cream over the chocolate. Allow the mixture to stand

for 30 seconds to melt the chocolate; whisk gently until smooth.

Stir in

the orange liqueur. Refrigerate until thoroughly chilled.

continued.........

Submitted By CHARLENE DEERING On 03-13-95