speaking of orange and chocolate, any recipes out there with that flavor combo?

This cake is delicious!

A coworker brought this cake to work a few months back and although I typically don't eat sweets while at work (at home everything is fair game:) - I had two helpings of this. The cake was super moist and the chocolate chunks - heck, how could chocolate chunks be anything but yummy.

Debra

 
Here's one we love. REC: Chocolate Orange Crumb Cake

* Exported from MasterCook II *

Chocolate-Orange Crumb Cake


Serving Size : 12
Categories : Cakes, Desserts,
Tried & True

Amount Measure Ingredient -- Preparation Method

2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
8 Tablespoons Unsalted Butter
3/4 Cup Sugar
1 Cup Plain Yogurt Or Buttermilk
2 Large Eggs
1 Teaspoon Freshly Grated Orange Peel
1/2 Teaspoon Vanilla Extract
Crumb Mixture
1/2 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
3 Tablespoons Unsalted Butter -- cut in 1/2" pieces
2 Teaspoons Freshly Grated Orange Peel

Preheat oven to 350°. Grease a 9 x 5 x 3 inch loaf pan.

Put the flour, baking powder, baking soda and salt into a large bowl. Stir to mix well.

Melt butter in a small saucepan over very low heat (or in a large glass measure in a microwave oven). Remove from the heat, cool slightly, and stir in the sugar, yogurt, eggs, orange peel and vanilla. Whisk or stir until well blended.

Put all the ingredients for the crumb mixture into a small bowl and work with your fingertips or a pastry blender until mixture is blended and in small particles.

To make the cake, pour the egg mixture over the flour mixture and stir with a wooden spoon just until blended.

Spread half the batter in the prepared pan and sprinkle with half the crumb mixture. Cover with remaining batter and crumbs. To marbleize the crumbs and batter slightly, hold a table knife upright in the batter at one end of the pan. Zigzag from side to side of the pan six to eight times until you reach the other end of the pan.

Bake until a wooden pick inserted in center of the cake comes out moist, but without any uncooked batter clinging to it, about 1 hour. Place the pan on a wire rack to cool at least 30 minutes. Loosen the edges of the cake. Turn out onto the rack and turn over. Let cool completely. Wrap airtight and keep 1 day at room temperature or freeze.

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REC: Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel...

SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL

Recipe By :Bon Appétit/February 2002

Serving Size : 12

Streusel:
1 1/2 cups packed light brown sugar
1 tablespoon ground cinnamon
6 tablespoons chilled salted butter -- (3/4 stick) diced
1 1/2 cups coarsely chopped pecans
1 cup semisweet chocolate chips -- (6 ounces)
Cake:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/3 cups sugar
3/4 cup salted butter -- (1 1/2 sticks) room temperature
3 large eggs
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
1/4 cup orange juice

Powdered sugar

For streusel:
Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)

For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.

Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

 
Nan, do you get a bunch of garbled text at the top of the Epi page?

I've had this problem for about a week. I can scroll down and see the recipe just fine, but the top half of the page is mucked up. Probably just ads anyway---no worries.

 
Site has been strange last couple of days, Epi search hasn't been working, looks o.k. this morning.

 
I cleared the cache and I still have gobbledygook on the top half of the

of the Recipe page and the Forum page. No worries. I rarely go there anymore.

 
REC: Mocha Orange Cheesecake (not t&t yet but looks great!)

* Exported from MasterCook *

Mocha Orange Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes & Pies

Amount Measure Ingredient -- Preparation Method

Crust:
21 Pepperidge Farm Orange Milano cookies -- (10 ounces) broken into pieces
1/4 cup unsalted butter -- (1/2 stick) cut into 1/2 inch pieces
1 1/2 teaspoons instant espresso powder
Filling:
4 ounces bittersweet (not unsweetened) or semisweet chocolate -- chopped
16 ounces cream cheese -- room temperature
3/4 cup sugar
1/3 cup frozen orange juice concentrate -- thawed
2 tablespoons coffee liqueur
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons instant espresso powder
3 large eggs
Topping:
1 1/2 cups sour cream
6 tablespoons powdered sugar -- (packed)
4 teaspoons instant espresso powder
Orange slices (optional)
Chocolate curls (optional)

For Crust:
Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.

For Filling:
Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat
cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.

Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake
until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.

For Topping:
Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.

Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into
refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)

Cut around pan sides; release. Top with oranges and chocolate, if desired.

Description:
"Espresso, chocolate and orange star in a very rich, very elegant cheesecake."
Source:
"Bon Appetit, October 1995"
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