
INGREDIENTS:
Gateau Victoire
9 oz of bittersweet chocolate
6 tbsp. of brandy, cognac, or coffee
4 eggs at room temperature
1 egg yolk at room temperature
1/3 cup of sugar
1 cup of whipping cream
Candied Orange peel
3-4 navel oranges or blood oranges
4 cups sugar
1 cup water
*1Tbsp corn syrup (optional -keeps sugar from crystallizing, but may not be necessary because of the short cooking time)
METHOD:
1. Melt Chocolate and Brandy together.
2. Warm eggs and sugar over double boiler, then beat until you have a three second ribbon.
3. Stir in 1/4 of the egg mixture into the melted chocolate. Fold in the rest of the egg mixture.
4. Whip cream to soft peaks. Fold in chocolate/egg mixture.
5. Pour batter into buttered cake pan and set in bain marie (hot water bath). Add water to bain marieafter cake is in it.This technique is used to create a gentle and uniform heat around the cake. Bake at 400 for about 45 minutes.
6. Let cake cool.
7. Using a peeler. Peel the orange from the blossom end to the navel in 3/4 inch strips. Try not to go too deeply as you don't want to remove much if any of the pitch (the pith has bitter notes)
8. Boil the peel in water for 2-3 minutes.
9. Start your sugar syrup off the heat in a sauce pan, add three cups of the sugar and water and stir together. Add the corn syrup.
10. Bring to a rolling boil and add the peels. Lower heat to a simmer and cook until peels look translucent.
11. Strain from the syrup, and separate so they are not clumped together.
12. When they have cooled enough to handle, toss in the remaining 1 cup of sugar so they are coated with a layer of sugar. Let sit to air dry. Once they are dry they will remain brittle and easy to chop. If eaten to soon they may seem tough and chewy.
13. Chop candied orange peel and sprinkle over cake. Enjoy with a side of whipped cream.
