A Chian Tangerine Twist for my Flourless Chocolate Cake

July 30, 2019

A Chian Tangerine Twist for my Flourless Chocolate Cake

I'm writing from the Greek island of Chios, just like I did this same time last year, since this is where my husband was born and where we come back every summer. We're often here around his birthday and as we were walking through the gorgeous citrus groves that I described last year, I realized that I hadn't yet shared my recipe for a delicious chocolate cake with Citrus' Chian Tangerine Marmalade.  

I last made this cake just before leaving Cincinnati to come to Greece. I had hosted a dinner party with close friends, two of whom also come from Chios and I wanted to do something special for them. So I decided to substitute the sugar in my favorite cake recipe with the tangy tangerine marmalade. This flourless chocolate cake is based on a recipe from the magazine Fine Cooking, which I consult for great recipes, and I've been making it for years. But I thought I'd give it a Chios touch and the result was SO interesting. There was a nice hint of tangerine, yet without shadowing the chocolate taste. I decided to go all the way and also top the cake with the same spoon sweet and enjoy the powerful Chian tangerine aroma.

 

Ingredients

For the cake:
12 oz. bittersweet chocolate
6 oz. unsalted butter
5 large eggs
1 cup Chian tangerine marmalade
1/4 tsp. table salt
3/4 oz. unsweetened natural cocoa powder

For the glaze:
4 oz. bittersweet chocolate
1-1/2 oz.unsalted butter

Preparation

Heat the oven to 300°F. Lightly butter  a 9×2-inch round cake pan and dust with some cocoa powder.

Put the chocolate and butter in a glass container and microwave for a couple of minutes or until chocolate is melted. Stir well and set aside. 

Combine the eggs, tangerine marmalade, salt and 2 tbsp. water, and mix in medium-high speed for a couple minutes. Reduce the speed and add the chocolate and butter mixture. When mixed well, add the cocoa powder and mix as well. 

Pour the batter into the pan and bake for 40 to 45 min. Don’t overcook. Let your cake cool in the pan and then transfer to a cake plate. Cover and refrigerate for at least 6 hours or, even better, overnight.

For the glaze:

Melt the chocolate and butter in the microwave, mix well to get a homogenous glaze. Using a small spatula, cover your cake with it.

Put in the refrigerator for a couple of hours or more. The glaze becomes very hard to cut once cold, so remove the cake at least half an hour before serving.

For even more tangerine flavor, use some Citrus Chian Tangerine Spoon Sweet as a topping and enjoy!

 

 



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