MANDARIN CHOCOLATE CAKE
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter cake pan. Line bottom with parchment; butter paper. Dust pan with flour. Melt semisweet chocolate in top of double boiler over simmering water. Remove from over water. Add unsalted butter 1 tablespoon at a time, mixing until melted and smooth. Mix in sugar and grated orange peel. Mix in eggs 1 at a time. Stir in egg yolk. Add cake flour and ground ginger, then chopped toasted almonds and crystallized ginger and stir to combine. Transfer batter to prepared pan. Bake until just springy to touch, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool.
- Scald whipping cream with Grand Marnier liqueur in heavy small saucepan. Remove from heat. Add semisweet chocolate and mix until smooth. Cool chocolate glaze until thick enough to spread.
- Arrange cake flat side up on rack. Spread glaze evenly over top and sides of cake. Refrigerate until glaze if firm, about 30 minutes. Transfer cake to serving platter. (Cake can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Cut orange slices in half. Twist three and place in center of cake. Arrange remaining orange slices around edge of platter and serve.
MANDARIN CHOCOLATE CHEESECAKE
Make and share this Mandarin Chocolate Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Crust-combine the chocolate wafer crumbs and butter and mix well.
- Press into the bottom of a 9 inch springform pan.
- Bake for 10 minutes.
- Remove and cool on a wire rack.
- Turn heat up to 350 degrees.
- In a large bowl beat together the cream cheese, sugar and flour until smooth.
- Beat in eggs, one at a time mixing well.
- Mix in juice, liqueur and rind.
- Pour over cooled crust and bake for 45 minutes or until center is just set.
- Remove from oven, run a knife around the edge to loosen and let cool for 1 hour on a wire rack.
- Place in fridge and let set overnight.
- Next day bring cream to boil over low heat in a medium saucepan.
- Stir in chocolate and remove from heat.
- Stir until chocolate is melted and smooth.
- Pour over cake and spread over sides or let it"drizzle down" the sides.
- In a separate pan melt chocolate.
- Dip dried mandarine segments half way into chocolate.
- Let dry on waxed paper.
- Arrange in circle on cake.
- Pile on chocolate curls.
Nutrition Facts : Calories 575.7, Fat 46.1, SaturatedFat 27.9, Cholesterol 171.6, Sodium 341.9, Carbohydrate 37.4, Fiber 3.9, Sugar 22.6, Protein 11.3
MANDARIN CHOCOLATE COFFEE CAKE
Make and share this Mandarin Chocolate Coffee Cake recipe from Food.com.
Provided by Irmgard
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Grease and flour a 9" x 13" baking dish.
- In a small bowl, stir together the eggs, orange juice and vanilla.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
- Using a pastry blender or your fingertips, blend the shortening and butter cubes into the flour mixture until the mixture resembles coarse meal.
- Make a well in the centre of the flour ingredients.
- Using a wooden spoon, stir the egg/juice mixture into the flour/butter mixture until all of the ingredients are moistened.
- Using a rubber spatula, fold in the mandarin orange segments and chocolate chips.
- Scrape the coffee cake batter into the prepared pan and smooth the top with a rubber spatula.
- To make the topping, stir together the coconut, sugar and butter until well combined.
- Sprinkle the topping mixture evenly over the coffee cake batter.
- Bake the coffee cake for 35 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs clinging to it.
- Cool completely in the pan on a wire rack.
Nutrition Facts : Calories 467.2, Fat 20.7, SaturatedFat 11.2, Cholesterol 53.1, Sodium 425.8, Carbohydrate 68.2, Fiber 3, Sugar 40.7, Protein 5.7
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