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Individual Milk Chocolateorange Cakes

Author/Submitted by:
Servings: 6
Categories: Cakes / Chocolate / Desserts

Ingredients:
    Milk chocolate cake
6  oz  Milk chocolate, coarsely cho
    -pped
5  lg  Egg yolks
2  ts  Almond extract
3/4  c  Toasted slivered almonds
1/2  c  All-purpose flour
10  tb  Unsalted butter
1  t  Orange zest
7  lg  Egg whites
1/4  c  Granulated sugar
    Milk chocoalte-orange cream
7  oz  Milk chocolate, finely chopp
    -ed
3/4  c  Heavy cream
3  tb  Grand marnier
    Dark chocolate curls
2  oz  Semisweet chocolate, in
    -chunk form
    Orange compote
3    Navel oranges
1/2  c  Orange juice
2  tb  Honey
2  ts  Cornstarch
2  tb  Grand marnier
    Milk chocolate glaze
12  oz  Milk chocolate, finely chopp
    -ed
1/2  c  Heavy cream
3  tb  Heavy cream
2  tb  Amaretto

Directions:
Recipe by: Paige La Cava, Godiva Chocolatier Preparation Time: 1:30 MAKE THE MILK CHOCOLATE CAKE 1. Position a rack in the center of the oven and preheat to 325 degrees F. apping out the excess. Set the pan aside. 2. Melt the chocolate in a double boiler over low eat. 3. In a large stainless steel bowl, vigorously whisk together the egg yolk 4. In the bowl of a food processor, combine the toasted almonds and the fl 5. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle a ll combinedc, about 2 to 3 minutes. Add the reserved chocolate, then the y 6. In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer w dd the sugar. Increase the speed to hight and continue to beat until the w 7. Using a large rubber spatula, mix 1/3 of the whites into the chocolate- 8. Scrape the batter into the prepared pan and spread it evenly with an of MAKE THE MILK CHOCOLATE-ORANGE CREAM 1. Place the chopped chocolate into a medium stainless steel bowl. 2. In a medium saucepan, bring the cream to a boil. Remove the pan from t e until thoroughly chilled. 3. When chilled, transfer the chocolate cream to a 4 1/2-quart bowl of a h be grainy. Refrigerate until ready to use. MAKE THE DARK CHOCOLATE CURLS 1. Warm the chocolate slightly by placing it on a piece of waxed paper in ype


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