Orange Cocoa Food

ORANGE-SPICE COCOA

Steps:

• Sift 1 cup confectioners' sugar, 1/4 teaspoon ground cardamom and 1/2 cup cocoa powder into a bowl. Bring 6 cups milk to a simmer over medium heat. Whisk in the cocoa mixture until smooth. Fold 1/2 teaspoon orange zest into 1 cup whipped cream. Divide the cocoa among 6 mugs. Top with the whipped cream.

COCOA ANGEL FOOD CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
• In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
• Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
• Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
• While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside. (Alternatively, spoon glaze into a plastic bag and squeeze into one corner. Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
• While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
• If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

COLD ORANGE & CARDAMOM COCOA

Steps:

• In a pot add milk, cream, whole cardamon pods and orange peel.
• Gently heat the mixture until it is steaming hot but do not boil.
• Take off the heat and remove the cardamon pods and orange peel. Now add the vanilla extract to the milk mixture.
• Make a paste with the cocoa, honey and 2 tbsps of the hot milk mixture.
• Now add the cocoa paste to the remaining hot milk mixture and whisk vigorously, till well blended.
• Allow to cool, chill two hours in fridge until ready to serve.
• Whisk cocoa well and pour into a large glass with 3 coffee ice cubes.
• Garnish with whip cream and grated orange rind.

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
• Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
• Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
• Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
• Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
• For the glaze:
• As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
• After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
• Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.

ORANGE-COCOA CREAM CHEESE FROSTING

Steps:

• Cream together cream cheese and butter until fluffy.
• Add cocoa, extract, powdered sugar and 1 Tbs liquid. Beat together, adding additional liquid as necessary until desired consistency and well combined.
• Beat at medium speed for another 2 minutes, or until fluffy.