Prep 3 hrs
Cook 25 mins
An old college friend in Britain recently emailed me a recipe for this wonderful-sounding chocolate orange creation. The original recipe called for "Langues de Chat" biscuits to be arranged around the side of the dish. Well, I knew I didn't stand a snowball's chance in hell of finding those in beautiful downtown Laurel, Maryland, and so I just filed the recipe under "To make at some future date". Then today I just happened to read a thread that Chef Lennie had started in the discussion forum. In that thread, she wrote, "Calling all fans of the chocolate-orange flavour combination! I just made the most amazing cookies.... I used my one-inch scoop and got exactly 57 cookies (I likely ate at least 2 cookies worth of raw dough, though LOL). I can't believe how good these are :-)" Needless to say, I put 2 and 2 together and thought "Oh, boy! Do I ever have a good use for those!" By pure luck, I happened to have a gawd-knows-how-old box of orange cake mix carefully buried in the back of the pantry. So I quickly, and easily, came up with the following "Recipezaar Teamwork" combination. This stuff is to die for. Thank you, Lennie! (Prep time includes chill/set time.)
- 6 ounces chocolate
- 10 fluid ounces milk
- 2 tablespoons orange brandy
- 2 eggs, separated
- 2 ounces soft light brown sugar
- 1⁄2 ounce unflavored gelatin, dissolved in
- 3 tablespoons hot water
- 2 oranges, zest and juice only
- 10 fluid ounces heavy cream, whipped
- chocolate, triangles to decorate
- grated orange zest, to decorate
- 1 box orange cake mix
- 1⁄2 cup canola oil
- 2 eggs
- 2 cups miniature semisweet chocolate chips
- ---To Make Lennies Orange Chocolate Cookies---.
- Combine the orange cake mix, canola oil, and eggs.
- Then stir in the chocolate chips.
- Bake on ungreased baking sheet in preheated 350°F oven for 9 minutes; let cool on baking sheet for 2 minutes then remove to racks to cool.
- ---To Make The Chocolate Orange Cake---.
- Gently heat the chocolate in a small pan with the milk until melted.
- Stir in the orange brandy.
- Beat the egg yolks and sugar together until creamy, then blend in the chocolate mixture.
- Return to the pan and heat gently, stirring until thickened.
- Stir in the gelatin, orange zest and juice; cool.
- Fold in two-thirds of the cream.
- Whisk the egg whites until stiff and fold into the mixture.
- Pour into a lightly greased loose-bottomed deep 7½ inch springform cake tin and chill until set.
- Turn out on to a plate.
- ---The Finale---.
- Arrange Lennies Cookies around the side.
- Decorate with the remaining cream, chocolate triangles (or other chocolate novelties I used After Eight thin chocolate mints) and orange zest.