Receta Torte di Cioccalata all’Arancia (Chocolate and Orange Cake) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Name: Torte di Cioccalata all’Arancia (Chocolate and Orange Cake) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Cuisine: Italian
Ingredients: 8 ounces baking chocolate with at least 60% cocoa content; 3 tblsps milk; 3/4 cup butter; 3/4 cup sugar; 5 eggs; 1 tsp baking powder; grated zest of 1 orange; 1 cup flour; Filling:; 1 ½ cups orange marmelade; 1 tsp brandy; Topping:; 8 ounces baking chocolate (at least 60% cocoa); 1 cup powdered sugar; 1 cup whipping cream

de maria liberati

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from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Italian

Ingredientes

8 ounces baking chocolate with at least 60% cocoa content
3 tblsps milk
3/4 cup butter
3/4 cup sugar
5 eggs
1 tsp baking powder
grated zest of 1 orange
1 cup flour
Filling:
1 Â½ cups orange marmelade
1 tsp brandy
Topping:
8 ounces baking chocolate (at least 60% cocoa)
1 cup powdered sugar
1 cup whipping cream

Direcciones

In a double boiler, melt chocolate with milk, stirring with a wooden spoon. When melted remove from heat and cool. Place softened butter in a bowl and whip with electric beater till creamy mousse consistency. Add in sugar and beat it until you get a creamy blend. Add in cooled, melted chocolate, and flour and baking powder a spoonful at a time. Mix till well blended. Add in eggs, one at a time. Blend well after adding each one. Then add in orange peel. Butter and flour an 8 inch pan. Bake for 25 minutes in an oven preheated to350 degrees. Place toothpick in center to be sure cake is done. Remove from oven. Remove cake from pan and let cool. When cool, slice cake in center in half so as to get tow layers.
Warm orange marmelade with brandy. Remove from heat. Spread mixture on one half of cake. Top with other half., Spread orange mixture on top of cake. Let sit.
In double boiler melt chocolate for topping, add in powdered sugar and a few spoons of water. Mix with wooden spoon. Remove from heat. Let cool to warm. Spread on top of marmelade on top of cake and cover sides and entire cake with chocolate mixture. Let cool and chocolate harden. Whip whipping cream and serve each slice with a spoonful of whipped cream.