orange and fennel scented brown butter crepe-like cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • | cake |
  • zest of 1 orange
  • 1½ tsp chopped fennel fronds
  • 1½ c unsalted butter, browned (recipe follows)
  • 1½ c granulated sugar
  • 7 eggs
  • 1 tbsp vanilla bean paste
  • 1 tsp vanilla extract
  • ½ c whole milk
  • 2 tbsp rum (optional)
  • 1 c cake flour, sifted
  • | ganache |
  • 4 oz dark chocolate
  • ½ c heavy whipping cream
  • 1 tsp butter
Instructions
  1. Turn your broiler on its lowest setting. Butter a 8 or 9 inch springform pan and line the bottom with a round of parchment paper.
  2. Place the sugar in a small bowl and add the zest and fennel, working it into the sugar with your hands.
  3. Place the butter in a heavy-bottomed saucepan and melt over medium heat, swirling occasionally. Continue to cook until butter has a caramelized, nutty smell and milk solids are slightly browned. Remove from heat and set aside.
  4. Prepare a double boiler by bringing a pot of water to boil that will accommodate a stainless steel mixing bowl. The bowl should fit snugly into the pot but not touch the water to prevent the eggs from cooking. Set the bowl aside.
  5. Combine eggs. sugar, milk, vanilla paste and extract, and rum (if using) in the stainless steel bowl and whisk until combined. Place the bowl over the pot of simmering water and whisk constantly, until the sugar has completely dissolved or the mixture reaches 140 degrees on a candy thermometer. Remove from heat and strain through a fine-mesh sieve to remove all orange zest and fennel. Rinse and dry the stainless steel bowl and return the mixture to the bowl.
  6. Whip the warm egg mixture for 10-15 minutes, until fluffy and cooled. Slowly pour in the brown butter and mix for a minute, then slowly add the cake flour and mix just until incorporated, being careful not over mix.
  7. Pour about a ¼ cup of batter into the prepared pan and swirl to coat the bottom. Place the pan under the broiler for about a minute, until the top is just beginning to brown. Continue, browning some layers more than others to give definition to the layers. Once all the batter is gone, allow the cake to cool on a cooling rack while you prepare the ganache.
  8. Put the chocolate and butter in a bowl and set aside. Place the cream in a heavy-bottomed saucepan and heat just until steam rises and bubbles begin to form around the edges. Pour the hot cream over the chocolate, allow it to sit for a few minutes then whisk until melted. Blend the ganache in a food processor or with a hand blender for 30 seconds or so, until completely smooth. Set aside to cool until the ganache is slightly thickened but maintains a pourable consistency.
  9. When the cake pan is cool enough to handle, run a sharp knife around the edges to loosen and remove the side of the pan. Place the cake top-side down on your desired serving plate and remove the parchment paper. Once the cake has cooled completely, smooth chocolate ganache over the top and allow to drip down the sides of the cake. Decorate with sprinkles or flaked sea salt if desired.
Recipe by oh honey bakes at https://ohhoneybakes.com/orange-fennel-and-brown-butter-crepe-like-cake-with-chocolate-ganache/