SamCyn’s Return to Dessert: Chocolate Orange Curd Bundt

As many of you may already know, when I posted about the Lemon-Berry Corn Muffins I baked.  Sam and I made a committment during Lent, not to indulge in cake (amongst other types of dessert).

It was a difficult and challenging journey, especially when we baked cakes, cookies, etc. for family and friends.  Nonetheless, God gave us the strength to refrain from our temptation, as we patiently (felt like an eternity) counted the days to Easter.

Though I had no clue what the first dessert would be, I did know it would involve my beloved chocolate.  Therefore, I got a little creative and baked a Chocolate Orange Curd Bundt cake for Easter Sunday dinner at my In-laws.

Similar to the Waldorf Salad, this was really easy because I was lazy  it is a semi-home made dessert.

Dare I say, the chocolate cake is from a box. H-O-W-E-V-E-R, I did make the Orange Curd from scratch with lots of love :-).

All I can say is, it was TOTALLY worth the wait.  The citrusy, buttery flavor of the orange curd soaked into the chocolate cake was truly divine!  My darling husband ate two pieces and asked that we bring home a piece.  

Everyone else really enjoyed it as well, which means my contributions to Easter dinner were a success.  For me (and Sam) that’s what it’s all about…making and sharing good food with the ones you love.

 “If not for chocolate, there would be no need for control top pantyhose.  An entire garment industry would be devastated”.  ~Author Unknown

Chocolate Orange Bundt Cake

• Follow box instructions for cake

Orange Curd Recipe Adapted by Flo Braker

Ingredients

1. 3 large eggs
2. 2 large egg yolks
3. 1/2 cup sugar  (I used agave nectar)
4. 1/4 cup fresh orange juice
5. 2 tablespoons fresh lemon juice
6. 2 teaspoons finely grated orange zest
7. 2 teaspoons finely grated lemon zest
8. 1 stick (4 ounces) cold unsalted butter, cut into tablespoons

Directions

1. In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight; it can be refrigerated for up to 1 week.

Once completely cooled, I cut out a “ditch” in the circumference of the cake and filled it with the orange curd.  Because my curd didn’t turn out too thick (maybe because I used agave nectar??) I crumbled up the cake pieces that were cut out and spread them over the curd for absorption. 

Lastly, I sifted some confectioner’s sugar and orange metallic dust over the cake. 

Because of the curd, this cake should be stored in the refrigerator.