-
1
Position rack in lower third of oven, preheat to 350F (180C).
-
2
Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and spray the sides of the pan with cooking spray or grease with butter.
-
3
Put a kettle of water onto boil for later use..
-
4
Add chocolate and cocoa powder in a large bowl.
-
5
Whisk flour, 23 cup sugar and salt in a small heavy saucepan.
-
6
Whisk in just enough of the milk to form a smooth paste.
-
7
Whisk in the remaining milk.
-
8
Cook over medium heat, stirring frequently with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture starts to bubble.
-
9
Boil gently, stirring frequently, for 2 to 3 minutes (the mixture will become really thick and then you may notice that it thins ever so slightly as the starch cooks).
-
10
Transfer the hot mixture immediately over the chocolate and cocoa.
-
11
Mix until the chocolate is completely melted and smooth.
-
12
The batter will be very thick.
-
13
Stir in egg yolks and vanilla.
-
14
Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form.
-
15
Slowly sprinkle in the remaining 4 tablespoons of sugar, beating on high speed until the egg whites are stiff but not dry.
-
16
Gently fold about 1/4 of the egg whites into the chocolate batter to lighten it.
-
17
Gently fold in the remaining egg whites until no white streaks remain.
-
18
Transfer the batter into the cake pan, smoothing the top.
-
19
Place the cake pan in a larger baking pan and set on the oven rack.
-
20
Pour enough boiling water into the baking pan to come 13 to 1/2 up the side of the cake pan.
-
21
Bake until the surface of the cake is slightly crusted and springs back when gently touched, about 25 minutes.
-
22
(The cake will still be gooey inside.)
-
23
At the same time, for the candied orange peel:
-
24
Using a vegetable peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces.
-
25
Cut the pieces into very thin strips, about 18 inch wide.
-
26
Cook in a small saucepan of boiling water for 5 minutes.
-
27
Drain.
-
28
Bring more water to a boil and cook the orange peel for another 5 minutes.
-
29
Drain.
-
30
Bring sugar and 4 tablespoons of water to a simmer in a small saucepan, stirring until the sugar dissolves.
-
31
Stir in the orange peel, cover and simmer for 3 to 4 minutes.
-
32
Transfer the syrup and peel to a bowl.
-
33
Cover and refrigerate overnight.
-
34
Using a slotted spoon, transfer the orange peel to paper towels to drain before using.
-
35
Remove the pans from the oven.
-
36
Transfer the cake pan to a wire rack and cool completely, about 2 to 1 1/2 hours.
-
37
Cover with plastic wrap and refrigerate overnight before serving.
-
38
For serving:
-
39
Put the blade of a thin knife in a cup of very hot water until warm.
-
40
Slide the knife around the sides of the pan to release the cake.
-
41
Put a piece of wax paper on top of the cake.
-
42
Invert a plate over the wax paper and invert the pan onto the plate.
-
43
Remove the pan and the paper liner.
-
44
Arrange a serving plate over the cake and turn the cake right-side up again, remove the wax paper.
-
45
Dip a sharp knife in hot water and wipe it dry before each slicing.
-
46
Top with Candied Orange Peel.
-
47
Serve.
