Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

Name: Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 1 teaspoons baking powder; 170 grams bittersweet chocolate (do not exceed 61% cacao), chopped; 2 Tbsps dark corn syrup; 4 larges eggs; 237 milliliters (packed) golden brown sugar; 1 Tbsp Grand Marnier or other orange-flavored liqueur; 1 teaspoons salt; 177 milliliters sour cream; 296 milliliters sugar; 118 milliliters (1 stick) unsalted butter, cut into 4 pieces; 591 milliliters (or more) water

This recipe makes 14 servings with 377 calories, 5g of protein, and 15g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Not Head to the store and pick up butter, baking powder, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut ends off oranges.

Ingredients you will need

Orange

Cutoranges with peel lengthwise in half, thencut each half lengthwise into 3 wedges.

Combine 2 1/2 cups water and sugar in largesaucepan. Bring to boil, stirring until sugardissolves.

Ingredients you will need

Sugar

Water

Add orange wedges and anyaccumulated juices to syrup and bring toboil. Reduce heat and simmer until orangepeel is soft and translucent and syrup isreduced and thickened, turning orangewedges occasionally and adding morewater by 1/4 cupfuls as needed if syrup istoo thick before orange wedges are soft,35 to 40 minutes.

Ingredients you will need

Orange

Syrup

Remove from heat. Stir inorange liqueur. Cool 15 minutes.

Ingredients you will need

Liqueur

Transfer tosmall container. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.Bring to room temperature before using.

Position rack in center ofoven and preheat to 325°F. Lightly butter10-inch-diameter cake pan with 2-inch-highsides. Line bottom of pan with parchmentpaper; butter parchment.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Whisk flour, baking powder, and salt inmedium bowl to blend.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine chocolateand butter in large metal bowl. Set bowlover saucepan of simmering water; stiruntil chocolate-butter mixture is melted andsmooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Remove bowl from over water; addboth sugars, orange liqueur, and orangepeel and whisk until blended (mixture willlook grainy).

Ingredients you will need

Orange Liqueur

Water

Equipment you will use

Whisk

Bowl

Add eggs, 2 at a time, andwhisk until just blended after each addition.

Ingredients you will need

Egg

Whisk in sour cream.

Ingredients you will need

Sour Cream

Equipment you will use

Whisk

Add flour mixtureand stir in with rubber spatula just untilincorporated.

Ingredients you will need

All Purpose Flour

Equipment you will use

Spatula

Transfer batter to preparedpan; spread evenly.

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Spread

Bake cake until tester inserted intocenter comes out with moist crumbsattached, about 50 minutes. Cool cake inpan on rack 30 minutes. Run small knifearound sides of cake to loosen. Invert cakeonto rack; peel off parchment. Cool cakecompletely (center may sink slightly).

Equipment you will use

Oven

Combine chocolate andbutter in small metal bowl. Set bowl oversaucepan of simmering water; stir untilchocolate-butter mixture is melted andsmooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Whisk in corn syrup. Cool glazeuntil barely warm but still pourable,about 10 minutes.

Ingredients you will need

Corn Syrup

Equipment you will use

Whisk

Pour glaze onto center of cake. Usingsmall offset spatula, spread glaze over topof cake, leaving 1/2-inch plain border aroundtop edge.

Ingredients you will need

Glaze

Equipment you will use

Offset Spatula

Let stand at room temperatureuntil glaze sets, about 2 hours. DO AHEAD:Can be made 2 days ahead. Cover with cakedome and store at room temperature.

Ingredients you will need

Glaze

Using hot dry knife and wiping knifeclean between slices, cut cake into slices.Divide among plates.

Equipment you will use

Knife

Serve some candiedorange compote alongside.

Ingredients you will need

Compote

Blood oranges areavailable at some supermarkets andfarmers' markets. If you can't find them,use another thin-skinned citrus fruit(such as tangelos) instead.

Ingredients you will need

Blood Orange