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Servings Per Recipe: 10
Amount Per Serving
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Preheat the oven to 350 degrees.
Butter the bottom and sides of a tart or springform pan. You can also use cooking spray if it's gluten free.
Place a piece of parchment paper on the bottom of the pan.
Grease the paper too.
In a pan or skillet slowly melt the stick of butter with the chopped 6 oz of chocolate.
When the mixture has melted together add in the sugar and salt and stir until all the sugar is dissolved.
Add in the zest of 1 orange.
Take your pot or pan off the stove and whisk in the eggs, one at a time.
Make sure each egg is well blended. The cake batter should be smooth and shiny.
Use a mesh basket sieve and gradually add in the cocoa powder until it's all blended together. You don't want lumps.
Once again, mix everything together well.
Pour the cake batter into the greased tart pan.
Set the pan on a cookie sheet and slide it into the oven.
Bake the cake for about 25 minutes.
It may vary according to how accurate one's oven is. I usually have to bake mine a bit longer.
You can tell it's done when the cake is just barely firm in the center.
Set it on a wire rack to cool for about 15 minutes.
When it's cooled, turn it upside down on a plate and unmold it.
Now for the glaze.
On a low heat, melt together the 2 oz of Mandarin Orange Chocolate with the 1 and 1/2 Tbs of unsalted butter
When they've melted, add in the milk, honey, and vanilla.
Let your glaze cool for a couple of minutes.
Pour it onto the center of your cake.
Spread it across the top and down the sides with a rubber spatula.
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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