Orange White Chocolate Cake with Strawberries

By The Canadian Living Test Kitchen

16 people added this to their Recipe Box

Orange White Chocolate Cake with Strawberries

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	647647 cal
pro	9 g9g pro
total fat	34 g34g total fat
sat. fat	19 g19g sat. fat
carb	79 g79g carb
fibre	3 g3g fibre
chol	215 mg215mg chol
sodium	331 mg331mg sodium
% RDI:	-
calcium	99 calcium
iron	1515 iron
vit A	2727 vit A
vit C	5353 vit C
folate	2828 folate

For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
2 eggs 2 2eggeggs
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1/4 tsp baking soda 1/4 1/4tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
2/3 cup orange juice 2/3 2/3cup cuporange juice
4 oz semisweet chocolate , chopped4 4oz ozsemisweet chocolate, chopped
1 cup whipping cream 1 1cup cupwhipping cream
Macerated Strawberries:
2 cups sliced strawberries 2 2cups cupssliced strawberrystrawberries
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp orange liqueur 2 2tbsp tbsporange liqueur
Orange-white Chocolate Curd:
1 tsp unflavoured gelatin 1 1tsp tspunflavoured gelatin
2 eggs 2 2eggeggs
2 egg yolks 2 2egg yolkegg yolks
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
1/3 cup orange juice 1/3 1/3cup cuporange juice
2 tbsp lemon juice 2 2tbsp tbsplemon juice
3 oz white chocolate , choppped3 3oz ozwhite chocolate, choppped

Preparation

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with juice, making 3 additions of flour mixture and 2 of juice. Spread in parchment paper-lined 8-inch (2 L) square metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes; turn out, peel off paper and let cool. Using serrated knife, cut cake in half horizontally.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; spread over cut side of cake bottom.

Macerated Strawberries: In bowl, combine strawberries, sugar and liqueur; let stand for 30 minutes.

Orange-White Chocolate Curd: Meanwhile, in small microwaveable bowl or saucepan, sprinkle gelatin over 1 tbsp (15 mL) cold water; let stand for 5 minutes. Microwave at High for 10 seconds, or warm over low heat until dissolved, 1 minute.

Meanwhile, in bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, orange rind, and orange and lemon juices; cook, whisking, until mixture mounds on spoon, about 6 minutes. Remove from heat. Whisk in white chocolate until melted. Whisk in gelatin mixture; refrigerate, whisking occasionally, until consistency of pudding, 15 to 20 minutes. Spread over chocolate on cake; refrigerate until firm, about 30 minutes.

Top with remaining half of cake. Whip cream. Top each serving with whipped cream and macerated strawberries.

Source : Canadian Living Magazine: May 2002