Chocolate Orange Cake Recipe Trishas Southern

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VANILLA ORANGE TART



Vanilla Orange Tart image

Provided by Trisha Yearwood

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

One 11-ounce box vanilla wafers (about 80 wafers)
6 tablespoons unsalted butter, melted
6 large egg yolks
1 cup sugar
6 tablespoons cornstarch
1 packet gelatin
4 cups milk
1/2 vanilla bean
1 1/2 cups orange juice
One to two 3.5-ounce packages dried sweetened orange slices

Steps:

  • In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
  • Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
  • In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
  • In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
  • In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
  • A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
  • Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
  • Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
  • In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
  • Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
  • Place the tart back in the refrigerator for another hour, or until the candied oranges are set.

CHOCOLATE ORANGE CAKE



Chocolate Orange Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons freshly squeezed orange juice

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
  • In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
  • For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

CLASSIC MOLTEN CHOCOLATE CAKE WITH CASSIS BERRIES



Classic Molten Chocolate Cake with Cassis Berries image

Provided by Trisha Yearwood

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1/2 cup creme de cassis
1 1/2 cups mixed berries
1 stick (8 tablespoons) unsalted butter, plus more for the ramekins
1 tablespoon cocoa powder, for dusting the ramekins
4 ounces good-quality bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/3 cup granulated sugar
2 large eggs plus 2 yolks
1 cup mascarpone
1 teaspoon granulated sugar
1 teaspoon vanilla extract
Fresh mint sprigs, for garnish

Steps:

  • For the cassis berries: Put the cassis in a small saucepan and bring to a boil over medium-high heat. Boil until reduced to about 3 tablespoons, about 5 minutes. Put the berries in a bowl and toss with the reduced cassis. Let stand, stirring occasionally, about 1 hour.
  • For the cake: Preheat the oven to 400 degrees F. Butter four 4-ounce ramekins and dust with the cocoa powder.
  • Put the butter in a small saucepan and heat over low until melted. Add the chocolate, espresso powder, vanilla and salt and stir until thoroughly melted and combined. Stir in the flour.
  • Combine the sugar, whole eggs and yolks in a large bowl and beat with an electric mixer on high speed until pale and thick, about 3 minutes. Add the chocolate mixture to the beaten eggs and beat to combine. Divide the mixture among the ramekins (at this point, the cakes can be refrigerated up to 4 hours and then brought to room temperature before baking).
  • Put the ramekins on a baking sheet and bake until the tops and edges are set but about an inch in the center is still wobbly, about 12 minutes. Let the cakes stand for 1 minute. Run a thin knife around the edge of the cakes. Cover a ramekin with a small plate and invert the ramekin (using an oven mitt or towel) onto the plate. Remove the ramekin, leaving the cake on the plate. Repeat with the remaining cakes.
  • For the berry mascarpone: Transfer 3 tablespoons of the berry juices from the cassis berries to a bowl. Add the mascarpone, sugar and vanilla and mix to combine.
  • Dollop the berry mascarpone on the cakes and top with a spoonful of the cassis berries. Garnish with mint sprigs.

CHOCOLATE-ORANGE BREAD PUDDING



Chocolate-Orange Bread Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
4 large eggs
1 cup whole milk
1/2 cup heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 cups bread cubes (1-inch cubes), such as sourdough
1/2 cup dark chocolate chips
1 cup orange juice, fresh or store-bought
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1 navel orange, zested

Steps:

  • For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
  • Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
  • For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
  • Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

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