Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote
Photo by Patricia Heal

Ingredients

  • 1 pound bittersweet chocolate (do not exceed 61% cacao)
  • ½ teaspoon salt
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1 ¼ cups sugar
  • 1 cup sugar
  • Small offset spatula
  • 6 ounces bittersweet chocolate (do not exceed 61% cacao)
  • + 13 more ingredients
    • 10-inch-diameter cake pan with 2-inch-high sides
    • ¾ cup sour cream
    • 2 cups all-purpose flour
    • ¾ teaspoon baking powder
    • 2 teaspoons orange
    • 2 ½ cups water
    • 3 medium or 4 small blood oranges
    • 4 large eggs
    • 1 cup golden brown sugar
    • 2 tablespoons dark corn syrup
    • ½ cup unsalted butter
    • 2 tablespoons Grand Marnier or other orange-flavored liqueur
    • 1 cup unsalted butter

Cut ends off oranges. Cut oranges with peel lengthwise in half, then cut each half lengthwise into 3 wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Add orange wedges and any accumulated juices to syrup and bring to boil. Reduce heat an...

View full recipe at Epicurious

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