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–+ servings

Orange Rosemary Chocolate Cake

5 | 12 reviews
This cake is a rich, decadent, crusty-topped chocolate cake that is sprinkled with an orange rosemary sugar, my finest invention to date. What you are left with is a cake that tastes festive, but is supremely simple to make. The best part is it stays moist for days, although I'm sure it will be gone long before then.
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 1 9-inch tart

Equipment

Ingredients

  • 2 bars semi-sweet chocolate, 226 grams / 8 ounces, divided
  • 12 tablespoons unsalted butter, 170 grams / 6 ounces
  • 3/4 cup granulated sugar, 165 grams / 5.8 ounces
  • 1/4 cup dutch-processed cocoa powder, 28 grams / 1 ounce
  • 1 large orange, for zest and juice
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • 1 cup loosely packed almond flour, 120 grams / 4.2 ounces
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 cup fresh rosemary leaves
  • 2 tablespoons turbinado sugar
For serving
  • Vanilla ice cream
  • Flaky salt
  • Good olive oil

Instructions 

  1. Position a rack to the center of the oven and preheat to 350°F.
  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.
  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.
  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.
  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.
  6. Add 120 grams of almond flour, 1/2 teaspoon of salt and 1/4 teaspoon of baking soda and stir into a batter.
  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!
  8. Pour the batter into a parchment-lined 9-inch tart pan.
  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.
  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.
  11. Sprinkle this sugar on top of the cake.
  12. Bake the cake at 350°F for 25-27 minutes, or until the top appears dry.
  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).