Dessert Ad II
Dessert Ad II
Art Print

Wood, Thomas
Buy at






WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create well...
is an act of integrity, and faith."


Orange Brownie Cake



SSB w/ S/H @ $22.95 + $5.95 (SC500 + SS Carafe + SS Mug + 1 lb.) 

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Basket of Oranges, Greece
Basket of Oranges, Greece
Photographic Print

Outram, Steve
Buy at








Chocolate Gifts from 

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Buy at


La Belle Cuisine


Orange Brownie Cake

Piret's: The George and Piret Munger Cookbook

by George and Piret Munger, 1985, Houghton Mifflin Company


Makes 10 to 12 servings

"With apologies to the ubiquitous Reine de Saba, flourless chocolate
cakes are not our favorites. This one, however, is an exception - more
like a brownie than a fudgy torte. It's best made a day before serving."

1/2 cup unsalted butter
2/3 cup sugar
3 eggs
1/4 cup dry bread crumbs
1 cup slivered almonds
Zest of 1 orange
4 ounces semisweet chocolate, melted
1 tablespoon Grand Marnier

2 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/4 cup unsalted butter
2 teaspoons honey
2 teaspoons Grand Marnier

For the cake:
1. Butter and flour an 8-inch round cake pan. Line the pan with wax
paper or parchment paper, and butter the paper.
2. Cream together the butter and all but 2 tablespoons of the sugar until
light and fluffy. Beat in the eggs, one at a time, with an electric mixer
on high speed, beating the mixture well after each addition.
3. Combine the bread crumbs, almonds, orange zest, and remaining 2 tablespoons sugar in the work bowl of a food processor fitted with
the steel blade and process to finely grind the nuts.
4. With the mixer on low speed, add the nut mixture to the egg mixture, along with the melted chocolate, to form a smooth batter. Fold in the
Grand Marnier.
5. Preheat oven to 375 degrees F. Pour the batter into the prepared pan
and bake it for 25 to 30 minutes. (A toothpick test won't work with
this moist cake; instead, check after 25 minutes: it should have a dry,
cracking crust and the cake should feel a bit firm when you press it
with your finger.) Remove the cake from the oven and let it cool in
the pan until it pulls away from the sides. Invert the cake onto a plate,
pull off the paper, and let the cake cool completely. It will sink down
to about 1/2-inch thickness.

For the glaze:
1. Combine all the glaze ingredients in a double boiler and cook over
low heat until the chocolate melts. Stir the glaze to blend it
2. Place the cake on a rack over a pan to catch the drips. Brush any
crumbs from the cake.  Spoon the glaze over the cake, using a thin
spatula to evenly coat the sides, but working the glaze as little as
possible on top to keep the surface smooth. (Or place the cooled
cake on a plate with a rim, and pour the glaze over the cake; trans-
ferring the glazed cake from a rack to a plate can be tricky.)

Note: Slivered almonds are commonly sold in 2 1/2-ounce packages,
containing about 3/4 cup.  The remaining slivered almonds can be
used to garnish the cake: Grind them with a little sugar in the food
processor, and sprinkle them over the glaze. Or cool the cake on a
cardboard circle, and glaze as directed above. Holding the cake in
one hand, fill your other hand with ground almonds, and press them
into the sides of the cake.

Substitute hazelnuts or walnuts for the almonds.
Use Framboise (raspberry liqueur) instead of Grand Marnier
in the cake and glaze, and substitute strained, pureed
raspberries for the honey in the glaze.
Use half bittersweet and half semisweet chocolate for a
denser, less sweet cake.
 Instead of glazing the cake, dust the top with confectioners'
sugar, and decorate with strips of candied orange zest.

Featured Archive Recipes:
Brownie Bonanza!
Chocolate Banana Foster Cake with
Orange Foster Caramel Sauce

Orange-Soaked Bundt Cake

Index - Cake Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: November 02, 2010.