5.0
(9)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Position a rack to the center of the oven and preheat to 350°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add 120 grams of almond flour, 1/2 teaspoon of salt and 1/4 teaspoon of baking soda and stir into a batter.
Step 7
Chop up the remaining 113 grams of semi-sweet chocolate and add it to the batter. This is crucial for a crispy-crackly top!
Step 8
Pour the batter into a parchment-lined 9-inch tart pan.
Step 9
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.
Step 10
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.
Step 11
Sprinkle this sugar on top of the cake.
Step 12
Bake the cake at 350°F for 25-27 minutes, or until the top appears dry.
Step 13
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).
Your folders
charlotteslivelykitchen.com
4.9
(23)
30 minutes
Your folders
thebakingexplorer.com
5.0
(8)
35 minutes
Your folders
lifeloveandsugar.com
5.0
(1)
30 minutes
Your folders
aubreyskitchen.com
5.0
(110)
Your folders
chelsweets.com
4.5
(30)
33 minutes
Your folders
thedessertedgirl.com
5.0
(1)
90 minutes
Your folders
cooking.nytimes.com
4.0
(1.1k)
Your folders
taste.com.au
45 minutes
Your folders
tasteofhome.com
4.5
(4)
45 minutes
Your folders
cookwithmanali.com
Your folders
goodhousekeeping.com
Your folders
carolinescooking.com
5.0
(2)
20 minutes
Your folders
goodtoknow.co.uk
3.5
(181)
1 hours
Your folders
thebakingexplorer.com
4.8
(17)
60 minutes
Your folders
cooking.nytimes.com
4.0
(72)
Your folders
jamandclottedcream.co.uk
Your folders
allrecipes.com
4.3
(25)
Your folders
bbc.co.uk
5.0
(2)
30 minutes
Your folders
allrecipes.com
4.6
(142)
50 minutes