My grandma Flory is from San Antonio Suchitepequez, a south western town in Guatemala. One of the things that she loves about San Antonio (and so do I!) is it’s chocolate tablets.

Guatemala has one of the best chocolates in the world, and depending on which city you find chocolate, the cacao beans go through a different process to become the tablets that we’ve showed you before, the same ones that we’ve used to make Hot Chocolate. One of the most famous chocolates from Guatemala is the one made in Mixco: they toast the cacao beans, peal them, grind it (twice) and the paste gets mixed with cinnamon or almonds.  In San Antonio Suchitepequez the process is very similar, but instead of adding just cinnamon, they add sugar to it. When making any recipe with chocolate from San Antonio, you have to take note of this, if not, you’re going to have a very sweet result.

For the cupcakes, we’ve been looking for ideas to bring Guatemalan elements (as the chocolate or the roselle flowers), and finally got a recipe that would work perfectly with the chocolate. We modified it and added a bit of cayenne pepper to contrast with the sweetness of the tablet chocolate. I can’t wait to get back to Guate and make these for her… I want to know if the recipe will be up to her standards- both as a great (kitchen) teacher and as a San Antonio girl who loves her chocolate. We hope you like it!

Guatemalan Chocolate Cupcakes with Buttercream Frosting
A Foodies’ Guatemalan Touch Original & Adapted from Emeril Lagasse’s Chocolate Cupcakes Recipe
Yield: 12 cupcakes

Ingredients:

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper powder
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
1 tablet Guatemalan Chocolate, in small bite size pieces

Directions:

1. Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.
2. Sift together all the dry ingredients: flour, sugar, cocoa powder, baking soda, salt and cayenne pepper.
3. Soften the butter and add the dry ingredients in two batches, alternating with the egg, then the buttermilk, beating until combined after each.
4. Add the hot water last. Beat with an electric mixer until smooth.
5. Stir in the guatemalan chocolate bits.
6. Divide the batter evenly among the muffin tin wells.
7. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
8. Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.

Simple Buttercream Frosting
Yield: Enough for heavily frosted 12 cupcakes

1 stick unsalted butter, softened
2 1/2 cups confectioner’s sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions:

1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners’ sugar; beat until smooth.
3. If too thick to spread, beat in one by one the milk tablespoons, checking the consistency after adding each one.
4. Frost the cupcakes when they are completely cooled.
5. Grate chocolate on top of the frosted cupcakes for decoration.

Note: You can find Guatemalan Hot Chocolate online at Azotea Estate.

For a long time, I was allergic to nuts- all types of nuts.  Because of that, I’ve never had the slightest curiosity for Peanut Butter or Peanut Butter Cookies. Jake loves PB Cookies, so browsing online I found this great recipe and Jake loved it! This one is great for freezing and making ahead. It’s best to get the peanut butter filled candy than the chocolate covered peanuts, they are easier to bite!

Peanut Butter-Chocolate Cookies
Makes 36 cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Granulated sugar
3 dozen milk chocolate stars or candy-coated chocolate-covered peanuts

1. Heat oven to 375ºF. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg.
2. Stir in flour, baking soda and baking powder.
3. Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.

Edith shared this recipe with me, and be both decided to try it. She used the bread flour that the recipe calls for and I used all-purpose flour. The results were not that different.  She had a more compact solid bread, and mine was a bit crumbly and seemed to be a bit spongier.  The consistency of this bread is not as we expected it to be, like bread.  It doesn’t have the consistency of cake either, but it was delicious. You can add walnuts, or almonds to it if you want. The first picture is my rendition of the bread, made with all-purpose flour and the second one is Edith’s version with bread flour.

Chocolate Bread
Recipe from David Lebovitz
One 9-inch (23 cm) loaf

Ingredients:

3/4 cup (180 ml) whole or low-fat milk, heated until just tepid
1 envelope active dry yeast (1/4 ounce, or 2 1/4 teaspoons)
6 tablespoons (75 g) sugar
4 tablespoons (55 g) butter, salted or unsalted
3 ounces (85 g) bittersweet or semisweet chocolate, coarsely chopped
1 1/2 teaspoon instant coffee or espresso powder (optional)
1 large egg
1/2 teaspoon vanilla extract
3/4 teaspoon sea salt
2 cups (280 g) bread flour
1/4 cup unsweetened Dutch-process cocoa powder

3/4 cup (3 1/2 ounces, 90 g) chocolate chips or coarsely chopped bittersweet or semisweet chocolate
1/2 cup (70 g) toasted pecans, walnuts, almonds, or hazelnuts, coarsely chopped (optional)

1. In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the milk. Add one tablespoon (11 g) sugar, then set aside in a warm place for 10 to 15 minutes, until bubbles form on the surface.
2. While the yeast is activating, in a small saucepan, melt the butter and 3 ounces (85 g) chocolate over a pan of barely simmering water. Stir occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat.
3. Once the yeast mixture is frothy, mix in the remaining sugar, the instant coffee (if using), the egg, vanilla, and sea salt.
4. Stir in half the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated. If using a stand mixer, attach the dough hook and beat for five minutes, until smooth. If making by hand, mix vigorously with a flexible spatula for the same amount of time. The dough will seem quite moist, resembling sticky brownie batter when ready.
5. Cover the bowl and let rise in a warm place for 2 hours.
6. Butter a 9-inch (23 cm) loaf pan.
7. Stir in the chopped chocolate and nuts, if using. Then use a spatula to fold the dough over on itself in the bowl for about thirty seconds, then transfer it to the buttered pan, pressing a bit to spread it to the corners. Let rise in a warm place for one hour.
8. Ten minutes before you’re ready to bake the bread, preheat the oven to 350ºF (175ºC.)
9. Bake the bread for 35 to 40 minutes, until it feels done and sounds hollow when you tap it. You can stick an instant-read thermometer in the bottom if you’re unsure; the bread is done when the temperature reads 180ºF (82Cº).

These cupcakes are made from a vanilla cupcake recipe which is brushed with Godiva Dark Chocolate Liqueur and topped with a cocoa buttercream flavored with the same liqueur.

You can use any chocolate liqueur, or any other flavor you choose, actually. These can be made in the same manner with a berry flavored schnapps, or with Kahlua.

Godiva Liqueur Chocolate Cupcakes

Yield: 12 cupcakes

Ingredients

1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
Godiva chocolate liqueur, or other chocolate liqueur

Godiva Buttercream Frosting

1/2 cup butter, room temperature
3 tbsp Godiva chocolate liqueur
1 tsp vanilla extract
approx 2 1/2 cups confectioners’ sugar
3 tbsp cocoa powder (unsweetened Hershey’s cocoa)

Preparation

1. Preheat oven to 350F. Grease line 10 cups from a 12 cup muffin tin with paper cups liners.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large bowl, whisk together sugar, eggs, vegetable oil, milk and vanilla extract. Pour in dry ingredients and stir until just combined.
4. Evenly distribute batters into prepared pans.
5. Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
6. Cool cupcakes on a wire rack before frosting.
7. Brush liqueur on top of the cupcakes, about 1 teaspoonful for each.

Preparation For the Frosting:

1. In a large bowl, beat together butter, rum and vanilla.
2. Gradually blend in the confectioner’s sugar until smooth.
3. Blend cocoa powder and beat until smooth. Pipe or spread frosting onto cooled cupcakes.

This is an oldie but goodie. Back in January, a winter saturday morning we wanted something sweet and warm for breakfast. We had a Waffle Maker (DIP-8 Waffle Dippers) just sitting there, so Jake decided to make breakfast. While I went out to get fresh milk and eggs at the store, he finely chopped  about a cup of chocolate kisses. He started preparing the recipe and taking pictures. I guess this was one of the “You and Helga should start a blog” moments that we had going on since last December. So this is one of the early Foodies’ recipes!

Chocolate Waffles
Makes 32 waffle sticks or 16 mid-size waffles

Ingredients:
2 cups of all-purpose flour
2 tablespoons sugar
1/2 tablespoon baking powder
1/2  teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk
6 tablespoons vegetable oil
1 large egg
1 large egg white (additional egg white)
1 cup of chocolate kisses finely chopped

Procedure:

1. Heat up the waffle iron. Check your waffle iron’s instruction manual to get the most out of it.
2. Sift the dry ingredients together and set aside.
3. On a different bowl, whisk milk, vegetable oil, egg, egg white and slowly start mixing the dry ingredients together. Add the chopped chocolate kisses and mix once more.
4. Make sure the waffle iron is done preheating, open the lid and pour batter onto the center of the grid and spread the batter using a heat proof spatula about 1/2 or 3/4 inch of the edge of the grid (depends on your waffle iron model).
5. Close lid of waffle iron and about 7-8 minutes (again, depending on your waffle iron) and open the lid carefully and check if the waffles are golden right brown. Remove them from the iron and serve hot!

Note: Waffles are great to make ahead and freeze them up! Just let them cool off and store them on ziplock bags before freezing. To unfreeze just move them from the freezer to the fridge a day ahead and heat them up the toaster.

Simple and sublime—this is wonderful as is, but if you’d like to gild the lily, top each serving with a spoonful of lightly sweetened whipped cream and shaved chocolate. This recipe makes about three and three-quarters cups and serves between four and six people.

Luscious Chocolate Pudding

Adapted from Chocolate
Yield: 3 ¾ cups aprox.
Servings: 4-6

Ingredients:
1 3/4 cups whole milk
1/4 cup heavy cream
1/2 cup granulated sugar
6 ounces Bittersweet Hershey’s baking chocolate
6 large egg yolks
1 teaspoon pure vanilla extract

Preparation:

1. Bring the milk, cream, sugar, and salt just to a boil over medium-high heat in a large saucepan, whisking until the sugar is dissolved.
2. Remove the pan from the heat and add the chocolate. Let stand for 2 minutes, then whisk until smooth.
3. Whisk together the yolks and vanilla in a medium bowl. Slowly pour the milk mixture into the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over medium-low heat, whisking frequently at first and constantly when it begins to thicken; for about 8 minutes, until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it. Do not allow the mixture to boil.
5. Pour through a fine strainer set over a large glass measuring cup or bowl.
6. Let stand at room temperature, whisking frequently to keep a skin from forming, until room temperature.
7. Transfer the pudding to 4 serving bowls and refrigerate, tightly covered, for at least 2 hours or until thoroughly chilled and set, and up to 2 days.

Serves 4 to 6

*Note: If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity – the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.

Where Chocolate Comes From

Chocolate starts out in the tropics, where the cacao tree grows. It is the result of a long, delicate process that begins with the cacao tree and ends with a perfectly molded piece of sheer delight. It has amazing complexities and levels of flavor. You’ll find unique attributes for each chocolate you taste, from flavor notes to texture to finish, as though each one had a distinctive personality. 

Like fine wine, many things affect the final product: the blend of cacao beans, the percentage of cacao, the region where the beans were grown, as well as the timing and manner of the roasting and drying processes. Like wine, chocolate connoisseurs hold tasting sessions that let them explore all the delicious details of their favorite food. 

Cacao Beans

Tasting Chocolate

Following is a list of terms commonly used in making and categorizing chocolate. Understanding these is the first step towards a solid chocolate education. 

Cacao – used by the The U.S. Food and Drug Administration (FDA) to refer to the bean, which is the source of the cacao components such as chocolate liquor, cocoa butter, and cocoa powder. 

Chocolate liquor – produced by grinding the cacao bean nib to a smooth, liquid state. In the U.S., chocolate liquor can also be called chocolate, unsweetened chocolate, baking chocolate, or bitter chocolate. In Canada and Europe, other names include cocoa (cacao) mass and cocoa liquor. (Despite its name there is no alcohol present) 

Cocoa butter – the fat naturally present in cacao beans. The amount of cocoa butter in cacao beans typically ranges from 50 to 60%, with the balance being non-fat cocoa solids. 

Cocoa or cocoa powder – the product made by removing part of the fat (i.e., cocoa butter) from the cocoa bean and grinding the remaining material to a powder. 

Kinds of Chocolate

The ingredients listed above are combined in varying degrees (along with sugar and/or milk) to make different kinds of chocolate such as milk, bittersweet, semisweet or baking chocolate. You’ve may have seen or tasted all of them, and never really known what those names actually meant. Here are the chocolates’ official definitions according to the FDA. 

Milk Chocolate A combination of chocolate liquor, cocoa butter, sugar and milk or cream. Milk chocolate must contain at least 10% chocolate liquor and at least 12% total milk ingredients. 

Sweet Chocolate A combination of chocolate liquor, cocoa butter and sugar, but contains at least 15% chocolate liquor. 

Semisweet or Bittersweet Chocolate A combination of chocolate liquor, cocoa butter and sugar, but contains at least 35% chocolate liquor. Bittersweet chocolate and semisweet chocolate are often called dark chocolate. 

Unsweetened Chocolate Or Baking Chocolate Straight chocolate liquor formed into a bar with no added sugar is known as unsweetened chocolate or baking chocolate. 

White Chocolate Made from the same ingredients as milk chocolate (cocoa butter, milk, sugar) but without the nonfat cocoa solids. In 2002, FDA established a standard of identity for white chocolate. White chocolate must contain at least 20% cocoa butter and 14% total milk ingredients. 

Percentage of Cacao

The percentage refers to the total content of ingredients derived from the cacao (or cocoa) bean. % Cacao = chocolate liquor + cocoa butter + cocoa powder. Generally, there is an inverse relationship between the % Cacao and the amount of sugar in a bar.
For example, a 60% Cacao dark chocolate bar has more sugar (and is sweeter) than a 72% Cacao dark chocolate bar. Unsweetened baking chocolate is a 100% cacao product which has no added sugar, and will have a very bitter flavor.
Also, since higher % Cacao means more cacao bean solids, you’ll experience a more intense chocolate flavor. 

Wine & Chocolate: What to pair

Wine and chocolate paired together? They’re natural companions. Both have complex flavors and notes, both have similar components and nuances in common. A wine and chocolate pairing follows the same kind of process as a wine or chocolate tasting, except you taste both together. 

Pair lighter chocolates with lighter wines; darker chocolates with full-bodied wines. 

Pairings for Dark, Bittersweet and Semisweet chocolate: 

•Zinfandel
•Syrah
•Tawny Port
•Armagnac
•Cognac 

If you’re looking to pair up Cabernet Sauvignon, Pinot Noir, or Sangiovese reds, they need to be well-aged to suitably pair with darker chocolates. 

Chocolate & Wine

Pairings for Milk Chocolate: 

•Merlot
•Riesling
•Sauvignon Blanc
•Dessert wines 

More Pairings 

Pairing chocolate with fruit is a natural. Some experts prefer chocolate and beer combinations to chocolate and wine. In Europe, bread and chocolate are common companions. Chocolate and coffee are meant to be together, while chocolate and tea are an unlikely match that some experts swear by. 

Jacques Torres

(Mr. Chocolate)

Jacques Torres. World Famous Chocolatier

Jacques Torres grew up in Bandol, France, a small town in the southern region of Provence. 

In 1980 on a bet with a friend, he approached the Michelin two-star chef Jacques Maximin at the Hotel Negresco and innocently inquired for a job. Maximin gave him an hour to return to work with a chef’s coat and start a relationship that would last 8 years and take him around the globe. At the Hotel Negresco, he refined his skills and nurtured his intuitive sense of confectionery artistry.
From 1980-1983, he went back to school on his days off to earn the degree of Master Pastry Chef. He taught pastry at a local culinary school in Cannes from 1983-1986. During these years, he was also honing his skill in preparation for the infamous Meilleur Ouvrier de France competition. In 1986, Jacques was awarded with the prestigious M.O.F. medal, the youngest chef to earn the distinction. 

The list of Jacques’ culinary awards and achievements during that time included consulting and product development for Cointreau and Valrhona; participation in the rededication ceremonies for the Statue of Liberty honoring French President, Francois Mitterand and United States President, Ronald Reagan; Le Figaro’s Culinary Cruise through the countries of the Mediterranean; receipt of the gold medal of the Japanese Pastry Chef Association; winner of the 1986 French Championship of Desserts; culinary weeks in Tokyo, Sydney, Melbourne, and Spain; as well as participation in numerous competitions and culinary events in France.
In 1988, the Ritz Carlton Hotel Company petitioned Jacques to the United States as Corporate Pastry Chef. He launched the opening of their hotel in Palm Springs and, later that year, transferred to the corporate headquarters in Atlanta.
In 1989, the legendary Sirio Maccioni invited Jacques to work at New York’s most famous restaurant, Le Cirque. 

Jacques continues to appear in newspapers, magazines and trade press. He frequently makes television guest appearances on NBC’s Today Show and Later Today, various shows on TV Food Network, and public television programs. His list of achievements include participation in “Merci Julia” – the world’s top culinary professionals salute Julia Child; Julia Child’s Master Chefs television series; James Beard Pastry Chef of the Year; Pierre Franey’s Birthday Celebrations; Chef’s of America Pastry Chef of the Year; Chocolatier Magazine’s 10 Best Pastry Chefs; The Masters of Food & Wine; Chartreuse Pastry Chef Award; member of Academie Culinaire de France; and Cunard’s Culinary Crossing on the QE2. 

Jacques Torres Chocolates

There is a difference between hot cocoa and hot chocolate, the terms are often used interchangeably, but technically they are as different as Milk Chocolate and bittersweet chocolate. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into cream. It is a rich decadent drink.

The original hot cocoa recipe was a mixture of ground cocoa beans, water, wine, and peppers. It didn’t take long for Spaniards to begin heating the mixture and sweetening it with sugar. After being introduced in England, milk was added to the after dinner treat.

I enjoy hot chocolate with a little bit of hot peppers. You can add red pepper flakes, or cayenne pepper.

Guatemalan Hot Chocolate

Serves 2

Ingredients:
1 chocolate tablet, broken up into pieces ( ½ lb)
2 cups of milk
½ cinnamon stick
Pepper flakes (optional)

Preparation:

1. Add milk, chocolate tablet pieces and cinnamon to a small pot. Let the milk come to a boil over medium high heat.
2. Once it is boiling lower the heat to low and stir until the chocolate has dissolved, scraping the bottom of the pot.
3. If you are going to add pepper flakes or cayenne pepper, add some now and let it simmer for about 3 min.

Serve immediately.

Note: You can find Guatemalan Hot Chocolate online at Azotea Estate.

I’m into cupcakes right now, and I had already tried to make a marbled loaf cake once, which came out fine, so I decided to give this recipe a try. The cupcake is very moist, and the cocoa frosting is very good.

It will satisfy your craving for both chocolate and vanilla, it’s easy to make and pretty to see. Following this recipe, you will get about a 50-50 ratio of vanilla and chocolate to scoop into your muffin pans. This doesn’t make the marbled effect too noticeable. I would suggest you use about a ½ cup of the batter and put the same amount of cocoa into it. That way you have more vanilla than chocolate and when you make your swirl it will be more noticeable.

Marbled Cupcakes

Adapted from Nicole Weston’s recipe
Yield: 10 cupcakes

Ingredients:
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
1-oz semisweet or dark chocolate, melted

Cocoa Buttercream Frosting:
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 2 1/2 cups confectioners’ sugar
3 tbsp cocoa powder (unsweetened Hershey’s cocoa)

Preparation:

1. Preheat oven to 350F. Line 10 cups from a 12 cup muffin tin with paper cups liners.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large bowl, whisk together sugar, eggs, vegetable oil, milk and vanilla extract. Pour in dry ingredients and stir until just combined.
4. Remove 1 cup of the batter to a small bowl and stir in melted chocolate.
5. Evenly distribute batters into prepared pans, adding a spoonful of vanilla, followed buy a spoonful of chocolate, followed by a little more vanilla. Gently run a knife through the batter to give them a swirl.
6. Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
7. Cool cupcakes on a wire rack before frosting. Makes 10

Preparation For the Frosting:

In a large bowl, beat together butter, milk and vanilla. Gradually blend in the confectioner’s sugar until smooth. Blend cocoa powder and beat until smooth. Pipe or spread frosting onto cooled cupcakes.

I made this recipe for Valentine ’s Day. I had my parents’ and in-laws over for coffee, so I made it into small flute cakes, which I thought was a nice presentation. I think this is one of my favorite cakes so far, it’s a real feast for the taste buds with its orangey and not too sweet flavor, and the syrup gives it a bit of tanginess. Personally, I think that the combination of orange and chocolate is delicious, I am surprised it is not used more often. The original recipe includes chocolate chunks in the batter, which I decided to omit. Chocolate chunks and chocolate ganache in the same cake is too much for my taste.

Orange Mini Cakes with Chocolate Ganache

Adapted from Smitten Kitchen
Yield: 12 mini flute cakes, or 1 10’ Bundt pan

Ingredients:

1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
1/4 cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour plus 2 tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup milk
1 teaspoon pure vanilla extract

Syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

Ganache:

8 ounces semisweet chocolate
1/2 cup heavy cream

Preparation:

1. Preheat the oven to 350°F (175°C). Grease and flour a Mini Flute Cake Pan (with 6 cavities) or a 10-inch Bundt pan

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.

3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, milk, and vanilla. Add the flour and milk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.

4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.

5. For the ganache, melt the chocolate and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.