Mandarin Chocolate Cake


  • 12 ounces semisweet chocolate, chopped
  • 1 1/2 sticks unsalted butter, cut into 8 pieces, rm. temp.
  • 1 cup sugar
  • 1 1/2 tablespoons orange peel, grated fine
  • 4 large eggs
  • 1 large egg yolk
  • 3/4 cup cake flour
  • 1/4 teaspoon ground ginger
  • 1 cup almonds, toasted and chopped
  • 3/4 cup crystallized ginger, minced


  • Glaze:
  • 1/2 cup whipping cream
  • 3 tablespoons Grand Marnier
  • 11 ounces semisweet chocolate
  • Preheat oven to 350F. Butter 10" cake pan. Line with parchment and butter paper. Dust with flour.
  • Melt chocolate in top of double boiler over simmering water.
  • When melted, remove from top of double boiler and add butter, 1 tablespoon at at time, mixing until melted and smooth.
  • Mix in sugar and grated orange peel. Mix in eggs 1 at a time. Stir in egg yolk. Add cake flour and ground ginger. Then add copped toasted almonds and crystallized ginger and stir to combine. Transfer to prepared pan.
  • Bake just until springy to touch ~ 1 hour and 5 minutes. Cool cake in pan on rack for 15 minutes. Turn out on rack, remove paper and cool.
  • Glaze: Scald whipping cream with Grand Marnier in small saucepan. Remove from heat. Add semisweet chocolate and mix until smooth. Cool glaze until thick enough to spread.
  • Place cake right side up on rack which is positioned on parchment paper on a sheet pan. Spread glaze evenly over top and sides of cake. Refrigerate until glaze is firm. Transfer cake to serving platter.


  • SERVINGS: 12
  • SOURCE: Adapted from Bon Appetit 1992