Reminiscent of fragrant Mexican chocolate (which is spiced with
cinnamon), and as fudgy as a chocolate truffle, this dessert will serve
many more than six, but leftovers will keep for at least a week in the
Candied Orange peel
1/4 cup sugar
2 tablespoons water
1/2 cup (1 stick) unsalted butter, room
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
3/4 cup all purpose flour
1 cup slivered almonds, toasted,
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet
1 tablespoon Grand Marnier or other orange liqueur
For candied orange peel:
Using vegetable peeler, remove peel (orange part only)
from orange in strips. Cut strips into matchstick-size pieces and place
in small saucepan. Cover with cold water; bring to boil. Cook 30
seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water,
and peel. Stir over medium-low heat until sugar dissolves. Simmer until
peel is translucent and syrup is thick, about 20 minutes. Using tines of
fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover
and store at room temperature.)
Using electric mixer, beat butter, sugar, cinnamon, and
salt in large bowl until smooth. Beat in cocoa powder. Add flour and
beat until dough comes together in moist clumps. Gather dough into ball;
flatten into disk. Wrap in plastic and chill until firm, at least 1 hour
and up to 1 day.
Roll out dough between sheets of waxed paper to 11-inch round. Peel off
top sheet of paper. Invert dough over 9-inch-diameter tart pan with
removable bottom; peel off paper. Gently press dough into pan. Press
dough overhang in to form double-thick sides. Pierce dough all over with
fork. Refrigerate 30 minutes.
Preheat oven to 375°F. Bake crust until sides look dry and bottom looks
bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon,
press up sides of dough if falling. Cool completely.
Toss almonds, sugar, and cinnamon in small bowl. Chop all
but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture
over bottom of prepared crust. Place cream in heavy medium saucepan.
Bring to simmer. Remove from heat. Add chocolate and whisk until
chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into
crust. Refrigerate until filling is firm, at least 3 hours. Garnish with
remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely
with foil and keep refrigerated.)
Using sharp knife, gently loosen crust from pan sides. Remove pan sides.
Cut tart into wedges; serve cold.
Makes 12 to 16 servings.
The Cocoa Cottage Bed and Breakfast
is a period restored
1912 Arts and Crafts Bungalow that features
223 S. Mears Avenue
Whitehall, MI 49461
For more delicious recipes,
go to www.cocoacottage.com