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4 hours
Prep: 20 minutes
Cook: 20 minutes
325 calories per serving view nutrition facts
12 servings
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| Cake | |||
| 7 | large | eggs | separated |
| 1/2 | teaspoon | kosher salt | |
| 1 | cup | sugar | |
| 1/3 | cup | vegetable oil | |
| 1/4 | cup | frozen orange juice concentrated | thawed |
| 3 | tablespoons | orange zest | grated |
| 1/4 | teaspoon | lemon juice | fresh |
| 3/4 | cup | matzo meal | cake |
| 5 | tablespoons | potato starch | |
| Glaze | |||
| 3/4 | cup | margarine | pareve, unsalted |
| 1 1/2 | pounds | bittersweet chocolate | or semi-sweet, not unsweetened |
| 1 | cup | frozen orange juice concentrated | thawed |
| 3 | tablespoons | honey | |
| Garnish | |||
| 1 | x | orange zest | |
CAKE: Position rack in center of oven.
Preheat to 350 degrees F.
Line bottom of 10 inch springform pan with foil; brush foil with oil.
Cut cardboard into 9 inch round and cover with foil.
Using electric mixer, beat egg whites and salt in a large bowl until soft peaks form.
Gradually add 1/2 cup sugar and beat until stiff glossy peaks form.
In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended.
Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended.
Gently fold whites into mixture in two additions.
GLAZE: Melt margarine in a heavy large saucepan over low heat.
Add chocolate and stir until melted and smooth, mix in orange juice concentrate and honey.
Let cool until thickened but still spreadable; about two hours.
ASSEMBLY: Cut around pan sides to loosen cake.
Release sides.
Cut cake in half horizontally, leaving cake bottom on pan bottom.
Place top half of cake, top side down on foil-wrapped cardboard round.
Spread 1 1/2 cup chocolate glaze in thin layer over entire cake, anchoring crumbs.
Refrigerate cake 30 minutes.
Rewarm remaining chocolate glaze over low heat until just pourable.
Place rack on baking sheet; place cake on rack.
Pour graze over cake coating entirely and smoothing sides with metal spatula.
Chill cake on rack until glaze is firm.
Transfer to platter.
(Remove glaze on sheet for another use. Can be made 3 days ahead.)
Cover and chill.
Let stand at room temperature 1 hour before serving.
GARNISH: Cake with flowers and orange peel strips if desired.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 293mg | 12% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 0.0g | 2% |
| Sugars 32.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 15% | Vitamin C | 72% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
I have made this several times as written--always excellent. I now make a few modifications; 3 cloves garlic instead of powder, spicy Italian sausage instead of breakfast sausage, 2 cans chili beans and either omit jalapeno pepper or only use one.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
