Browned Butter Orange Chocolate Cake

Hi all! This week my baby girl Sophia turns 4! Where has the time gone! This cake was inspired by one of my favorite bloggers A Cozy Kitchen she has this amazing Crackily Chocolate Cardamom Meringue Cake. I doctored it up a bit, but she is the genius behind this amazing cake. It turns out that my daughter loved it! I used Cara Cara oranges in this, which if you’ve never had one, stop what you are doing and get your hands on some. They are amazing! I only use the orange rind in this recipe, but you get so much flavor! Happy Birthday baby girl, you are the sweetest little girl a mommy could ever ask for! Hasta la proxima!

We begin by making our browned butter, in a small saucepan over medium heat melt your butter. Swirl it around every so often and do not walk away from it. It can turn quickly from brown to burnt!

Then you are going to add the hot browned butter to your chocolate chips and mix until your chips are melted.

Add your granulated sugar, orange rind, cardamom, cinnamon, vanilla extract and salt. Mix until combined.

Then add your eggs yolks to the chocolate mixture and mix until incorporated.

In a bowl of a stand mixer with a whisk attachment add your egg whites and beat for one to two minutes until they become frothy.

While the mixer is on add your 2 tablespoons of powdered sugar, I prefer powdered sugar over granulated sugar. But either will work here. You are going to beat your egg whites for 3 to 4 minutes, or until the egg whites form stiff peaks.

Then add your egg whites to the chocolate mixture and gently fold until it is thoroughly combined.

Spray your spring form pan with PAM, cut a parchment circle to fit the bottom of the pan, then spray the parchment with some more PAM. This step really helped with the cake not sticking to the pan and it was easy to unmold and put on a platter.

In a 375 F oven place the cake and bake for 20 to 25 minutes, or until the toothpick in the center comes out clean, a little bit of batter is ok. .  Let the cake rest for 1 hour and then remove from the spring form pan. Then enjoy! This cake is so rich, fudgy and delicious! Make this now! Sorry for all the yelling.

The cake will sink, it’s supposed to do that. So no worry’s. You want it to do that to get the crackle. Lastly dust lightly with powdered sugar.

Browned Butter Orange Chocolate Cake

Recipe was adapted from A Cozy Kitchens Crackily Chocolate Cardamom Meringue Cake

Ingredients

  • 1 stick unsalted butter (browned)
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • zest of 1 orange, I used Cara Cara Orange
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 2 tbs powdered sugar + more for dusting over top
  • cooking spray to spray spring form pan

Directions

  1. Preheat oven to 375 F and spray a 9 inch springform pan with cooking spray and add your parchment circle to the pan and spray with more cooking spray.
  2. In a medium bowl pour in your chocolate chips. In a small saucepan over medium heat melt your butter, continue to cook the butter until the fat solid are completely cooked down and your butter has turned brown. You want it brown and not black, so watch it carefully.
  3. Now add your browned butter to your chocolate chips and mix until the chips are melted. Mix in your granulated sugar, cardamom, cinnamon, orange zest, vanilla extract and salt.
  4. After all ingredients are incorporated add in your egg yolks and mix until combined.
  5. In a bowl of a stand mixer, using your whisk attachment add your egg whites and whisk for about two minutes until frothy.
  6. Now add in your powdered sugar while your mixer is still on and blend for another 3 to 4 minutes on high speed, until you achieve stiff peaks.
  7. Gently fold the egg whites into your chocolate batter until completely incorporated.
  8. Add batter to your springform pan and bake for 20 to 25 minutes or until the toothpick in the center comes out clean, a little bit of batter is ok.
  9. Let the cake cool down for an hour at room temperature and remove the cake from the spring form pan. What is awesome about the parchment is that the cake easily comes off of the pan and you can put it on any platter you like! Enjoy!

 

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