WARM CHOCOLATE ORANGE CAKE

Ingredients:

10 large, grade AA egg
14 oz bittersweet chocolate
14 oz unsalted butter
10 oz super fine sugar
4 oz cake flour
1/4 cup chopped candied orange peel
1/4 Tsp Chinese five-spice powder
4 oz granulated, pure cane sugar (for coating)
2 oz unsalted butter (for coating)
10 to 15 strips candied orange peel



Procedures:

Sift cake flour, five-spice powder and sugar in a container. Cut chocolate
and, place into a large mixing bowl. Place 1 qt of water in a saucepan and
bring to a boil. Melt chocolate over hot water bath, stir occasionally until
just melted, turn off heat and keep warm. Place 14 oz butter and 10 oz fine
sugar in the mixer, cream on high speed until fluffy. Separate eggs into 2
bowls and add the yolks to the creamed butter and sugar mix while mixing on
high. In another bowl with a whip attachment whip egg whites to a firm peak.
Fold cooled melted chocolate into the butter egg mixture and in 3 batches
each fold in the flour mixture and egg whites until incorporated into the
chocolate butter mixture. Coat inside of 8 aluminum cups with butter, then
dust with sugar. Fill each cups with 1" tall of batter. Cover and store at
room temperature until ready to bake.

To bake the chocolate cake:
Heat oven at 350. F degree with fan on for at least 10 minutes.
Bake chocolate cake uncovered for 8 minutes.
Rest for 2 minutes before unmolding the cake.
Garnish with candied orange peel.
Yield: 10


CHOCOLATE FROSTING

3 tablespoons cocoa 1 cup powdered sugar 2 tablespoons soft butter 2
tablespoons hot coffee

Sift cocoa and sugar together into bowl. Add butter. Add hot coffee
and beat until thick and smooth.

Chocolate Rum Bundt Cake

Ingredients:

1 package devils food chocolate cake mix
1 package instant chocolate pudding
4 eggs
1 cup sour cream
1/4 cup vegetable oil
1/4 cup rum
1 cup chopped walnuts
1 cup miniature chocolate chips

Processing:

1.Combine cake mix, pudding mix, eggs, sour cream, oil and rum in large mixer bowl.
2.Mix well; then beat at medium speed for 4 minutes.
3.Stir in nuts and chocolate chips.
4.Pour into greased and floured Bundt pan.
5.Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan.
6.Cool in pan 15 minutes then remove from pan and cool on rack.
7.When cool - frost or sprinkle with powdered sugar.