This is adapted from a recipe in one of my favorite cookbooks, “Pacific Flavors”. It was bought years ago at a wonderful garden/cooking store called Lexington Gardens in Newtown, CT. It was one of my favorite places to visit on my trips back home. I miss those days but I have this cookbook and other gifts to remind me of those wonderful times spent with my mom and dad wandering around the gardens and perusing the cooking items. This is a wonderful rich but not overly sweet dessert. It can be made with toasted Hazelnuts just as easily and I have made it both ways. It can also be made a day in advance and left unrefrigerated. It is wonderful with fresh raspberries or even a glass of port.
1 cup unsalted Macadamia nuts or Hazelnuts*
2 tbsp candied ginger
5 oz semi-sweet chocolate
10 tbsp unsalted butter
1 cup sugar
1/3 cup fine unseasoned bread crumbs
1 tbsp grated orange rind
*Toast them in a 325 oven until golden for about 15 minutes, cool before grinding.
3 tbs sugar
3 tbs water
3 tbs grand Marnier or other orange liqueur
2 oz unsweetened chocolate
2 oz semisweet chocolate
1/4 cup unsalted butter
1/2 Cup confectioner’s sugar
1/3 cup water
1/4 tsp lemon juice
Butter the bottom and sides of a 9 inch round cake pan (I used a springform pan). Cut a piece of parchment paper and line the bottom. I have also used about a tablespoon of flour and shook the pan until there was a light coating of flour. I found it makes removing the cake easier if you do not have parchment paper. Preheat oven to 375.
Grind nuts in a food processor and mince until they resemble cornmeal, set aside
In a food processor puree the candied ginger until finely ground.
Cut the 5 oz of semi sweet chocolate into small pieces and melt in the microwave.
Place butter and sugar in the food processor and process until well combined. Add eggs and ginger puree. Mix. Add melted chocolate and mix until combined.
Pour into a bowl. Stir in breadcrumbs, orange rind and ground nuts. Pour into the cake pan and bake until a knife placed in the center of the cake comes out clean,about 25-30 minutes.
Cool 30 minutes. Remove cake from springform pan. If using a regular cake pan place a plate over the cake and invert the cake onto the plate. Carefully peel off the parchment. Cool to room temperature.
Simple Syrup: Make the simple syrup while the cake is cooling. In a small saucepan combine sugar and water, bring to a boil until sugar is dissolved. cool to room temperature in a small bowl. Add orange liqueur. Brush over the surface of the cake until absorbed. I use a toothpick to prick the cake to help the syrup absorb faster.
Chocolate Glaze: Melt the ingredients for the glaze in a small bowl in a microwave. cool until glaze begins to thicken. Pour into the center of the cake and spread to smooth. The cake can be made ahead to this point and left unrefrigerated.
White Glaze: To make the white glaze decoration combine the confectioner’s sugar, water and lemon juice. Stir until creamy. Pour into a pastry bag or a plastic baggie with the tip cut. Drizzle lines across the cake. Take a knife and drag lightly through the white lines.