It’s February, and even though it feels like mild spring weather in the Bay Area, in many parts of the country it is considered the coldest month of year. When it is dark and cold outside my cooking preferences tend towards baking. It is an excuse for me to turn on the oven and spend time experimenting with recipes in a warm and cozy kitchen.
As citrus season is upon us, Chef Becky and I have been taking advantage of all parts of the fruit including the peel. Citrus peels are very sought after for baking as they secrete essential oils that provide aromatics without releasing acidity. In order to really highlight how to use citrus in baking, we have been going crazy over cakes!
This flourless cake is for the seasoned chocolate lover. The flavor is rich with dark chocolate and undertones of brandy, while the texture is light and moist. The sprinkling of candied orange peel will lift you out of the deep chocolate flavor and awaken your senses. I encourage you to close your eyes and experience the complex flavors in every bite.
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)