RECIPE # 5129- CHOCOLATE & CANDIED GINGER CAKE - Tues., Feb. 11, 2014
LISA DONOVAN / HUSK NASHVILLE
7 oz 67% Olive & Sinclair Chocolate, chopped (another high quality chocolate bar could be substituted, make sure it has at least 67% Cocoa)
4 oz Butter
Zest and Juice of one orange
4 Eggs, separated
1/3 c Ground Pecans
1/2 c Organic, Pure Cane Sugar
1/4 c Chopped Candied Ginger
Preheat oven to 300 degrees. Spray and parchment an 8' round pan, set aside. Create a double boiler by boiling water in a small pot and putting a bowl that is large enough to go on top of the pot, without touching the water. Add the chocolate, butter, orange juice and zest and melt. Once melted, keep over low/off heat, just to keep it loose.
In a separate bowl, whisk egg whites to firm peaks. Set aside. Whisk yolks and sugar into the melted chocolate. Stir in ground pecans. Once incorporated, fold 1/3 of whites in, then fold remaining whites in, also in thirds. Pour into pan and bake for 40 minutes. Cool, remove from pan, top with Chantilly Cream (recipe below) before serving.
1 qt. Heavy Whipping Cream
1/4 c Powdered Sugar, Sifted
1 Vanilla Bean, Scraped
Add the powdered sugar and vanilla bean to heavy cream and, in a Kitchenaid mixer or by hand, whisk until you reach medium peaks. The cream should be loose enough to "drape" over the slice of cake. Sprinkle with any left over chopped candied ginger if desired.