Put in the refrigerator for a couple of hours or more. Using a small spatula, cover your cake with it. Melt the chocolate and butter in the microwave, mix well to get a homogenous glaze. Cover and refrigerate for at least 6 hours or, even better, overnight. Let your cake cool in the pan and then transfer to a cake plate. Pour the batter into the pan and bake for 40 to 45 min. When mixed well, add the cocoa powder and mix again.
Reduce the speed and add the chocolate and butter mixture. water, and mix at medium-high speed for a couple minutes. Stir well and set aside.Ĭombine the eggs, tangerine marmalade, salt and 2 tbsp.
Put the chocolate and butter in a glass container and microwave for a couple of minutes or until chocolate is melted. Lightly butter a 9×2-inch round cake pan and dust with some cocoa powder. Ingredients for tangerine flavored Flourless Chocolate Cakeġ-1/2 oz.unsalted butter Make the tangerine flavored flourless chocolate cake I decided to go all the way and also top the cake with the same Chios tangerine spoon sweet and enjoy the powerful Chios tangerine aroma. There was a nice hint of tangerine, yet without shadowing the chocolate taste. But I thought I'd give it a Chios touch and the result was SO interesting. This flourless chocolate cake is based on a recipe from the magazine Fine Cooking, which I consulted in the past for great recipes, and I've been making it for years. From tangerines, grate 1 tablespoon peel and squeeze 3/4 cup juice. So I decided to substitute the sugar in my favorite cake recipe with the tangy tangerine marmalade. Prepare Chiffon Cake: Preheat oven to 325 degrees F. 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. I last made this cake just before leaving Cincinnati to come to Greece. 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' Chios Tangerine Marmalade. 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.
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