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1
Preheat the oven to 350 degrees.
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2
Butter the bottom and sides of a tart or springform pan. You can also use cooking spray if it's gluten free.
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3
Place a piece of parchment paper on the bottom of the pan.
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5
In a pan or skillet slowly melt the stick of butter with the chopped 6 oz of chocolate.
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6
When the mixture has melted together add in the sugar and salt and stir until all the sugar is dissolved.
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7
Add in the zest of 1 orange.
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8
Take your pot or pan off the stove and whisk in the eggs, one at a time.
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9
Make sure each egg is well blended. The cake batter should be smooth and shiny.
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10
Use a mesh basket sieve and gradually add in the cocoa powder until it's all blended together. You don't want lumps.
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11
Once again, mix everything together well.
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12
Pour the cake batter into the greased tart pan.
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13
Set the pan on a cookie sheet and slide it into the oven.
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14
Bake the cake for about 25 minutes.
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15
It may vary according to how accurate one's oven is. I usually have to bake mine a bit longer.
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16
You can tell it's done when the cake is just barely firm in the center.
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17
Set it on a wire rack to cool for about 15 minutes.
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18
When it's cooled, turn it upside down on a plate and unmold it.
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20
On a low heat, melt together the 2 oz of Mandarin Orange Chocolate with the 1 and 1/2 Tbs of unsalted butter
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21
When they've melted, add in the milk, honey, and vanilla.
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22
Let your glaze cool for a couple of minutes.
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23
Pour it onto the center of your cake.
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24
Spread it across the top and down the sides with a rubber spatula.
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25
That's it! Serve it up with a bit of unsweetened whipped cream. We're in teeny tiny serving territory here. A skinny little slice is what is called for as it's a very rich cake. I would imagine this cake would work equally well by adding Grand Marnier instead of vanilla. There are likely other combos that I haven't even dreamt of. Serve this cake to your guests. I guarantee no one will feel left out or seconded handed being in the gluten free zone.
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