Orange Rosemary Chocolate Cake

• hidangan: 1 serving
• masa aktif: 20 minutes
• jumlah masa: 45 minutes

Bahan-bahan

2 bars semi-sweet chocolate (226 grams / 8 ounces, divided)

12 tablespoons unsalted butter (170 grams / 6 ounces)

3/4 cup granulated sugar (165 grams / 5.8 ounces)

1/4 cup dutch-processed cocoa powder (28 grams / 1 ounce)

1 large orange (for zest and juice)

1 large egg

1 large egg yolk

2 tablespoons heavy cream

1 cup loosely packed almond flour (120 grams / 4.2 ounces)

1/2 teaspoon Diamond Crystal kosher salt

1/4 teaspoon baking soda

1/4 cup fresh rosemary leaves

2 tablespoons turbinado sugar

Vanilla ice cream

Flaky salt

Good olive oil

Arahan

Position a rack to the center of the oven and preheat to 350°F.

In a heat-proof bowl, combine 113 grams of semi-sweet chocolate, 170 grams of unsalted butter, 165 grams of granulated sugar and 28 grams of dutch-processed cocoa powder.

Place this bowl in a medium pot with a few inches of water in it. Bring the pot to a simmer and use the double boiler method to melt all of the ingredients together. Stir often, and if it looks a bit grainy, don't worry.

While that is melting, zest as much orange zest as you can and set aside. Add two tablespoons of fresh orange juice to a large bowl. Add the egg, egg yolk, 2 tablespoons of heavy cream and 1 teaspoon of orange zest and whisk together to combine.

When the chocolate mixture is fully melted, pour a few tablespoons into the egg mixture to help temper the eggs so they don't curdle. Whisk that together, add a few more tablespoons, whisk together again, then pour the egg mixture into the chocolate mixture. Stir to combine.

Add 120 grams of almond flour, 1/2 teaspoon of salt and 1/4 teaspoon of baking soda and stir into a batter.

Chop up the remaining 113 grams of semi-sweet chocolate and add it to the batter. This is crucial for a crispy-crackly top!

Pour the batter into a parchment-lined 9-inch tart pan.

Using either a blender or a spice grinder, pulse 1/4 cup of rosemary leaves into a fine, aromatic powder. This should leave you with about 2 tablespoons of finely ground rosemary.

Add the remaining orange zest, ground rosemary and 2 tablespoons of turbinado sugar to a small bowl. Use your fingers to press the sugar, rosemary and citrus together. It should become a bit more wet and smell amazing.

Sprinkle this sugar on top of the cake.

Bake the cake at 350°F for 25-27 minutes, or until the top appears dry.

Let the cake cool for 20-30 minutes before slicing! Serve with ice cream, salt and olive oil on top (optional, but so so good).