Author Notes
I love chocolate and fruit so I've added candied orange peel to this simple, elegant—not to mention gluten-free—cake adapted from Craig Claiborne. —Giulia Melucci
Ingredients
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6 ounces
good quality dark chocolate, melted and cooled
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5
eggs separated
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1/2 cup
sugar
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1/4 teaspoon
salt
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1 cup
walnuts, chopped
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1/4 cup
candied orange peel, chopped
Directions
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Preheat oven to 350 degrees. Grease a 7-inch springform pan.
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Beat the egg yolks with the sugar until the mixture has thickened and the color had lightened a bit. Stir in the chocolate. Fold in the walnuts and the orange peel.
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Whip the egg whites with salt until very light and fluffy. Fold them into the chocolate mixture, then pour all of it into the prepared pan.
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Bake for 45-50 minutes, until top is round and springy. Cool in pan. Sprinkle with powdered sugar. Serve with whipped or vanilla ice cream, if you like.
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