Ruzina cokoladna torta sa ukusom narandze

Od kada je Mirjana objavila recept za ovu tortu, nisam mogla da docekam da je napravim. Trebala mi je kandirana narandzina korica, a u prodavnicama jos nije bilo bio-narandzi. Cim su se pojavile, napravila sam arancini. Od cetiri narandze sam dobila jednu teglu fino zalivenu sirupom. Nisam ih valjala u kristal secer ni prelivala cokoladom, jer sam resila da od ove ture pravim par finih kolaca. Pored Mirjanine torte koju sam radila za Novu godinu, napravila sam i ove cokoladne kolacice a na listi mi je jos jedan fini kolac sa marcipanom i narandzom koji cu raditi za Bozic.
Torta je mirisljava, aromaticna i pravo cokoladna. Zaista je predivna i brzo se priprema. Ja sam dodala arancine i u biskvit i tortu sam  pre prelivanja cokoladom malo poprskala rumom.
Mirjana, hvala za jos jedan sjajan recept.

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Chocolate cake with candied orange peel

100 gr. candied orange peel, 350 gr. dark chocolate, 225 gr. butter, 80 ml. orange juice, 85 gr. flour, 230 gr. almond meal, 5 eggs, 300 gr. sugar, grated orange peel.


Preheat the oven to 350F/180C and butter 8 inch springform pan.

Put the dark chocolate and butter in the top of a double broiler over simmering water, and gently melt stirring occasionally. Set aside to cool. Add warm orange juice and a little bit of grated orange peel.
Beat egg yolks with half of the sugar until pale. Mix in melted chocolate mixture. Add almonds and flour. Beat the egg whites in a bowl with other half of sugar and fold them into the batter.

Transfer the batter to the prepared pan, and bake for 45-50 min.
Cool and cover with chocolate ganache.
For the ganache, melt 200 gr. chocolate and 200 ml. heavy cream in the top of a double broiler. Cool it for a few minutes and cover the cake.
Decorate with 100gr. of candied orange peel.