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• cook: 0 hr
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servings:

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.

• 1 T lemon juice
• 1 1/2 t powdered gelatin
• 170 g/ 1/2 cup blood orange marmalade
• 71 g/ 1/2 cup Candied Kumquats , or other citrus peel in syrup
• 206 g/1 1/2 cups whole-grain buckwheat flour
• 1 3/4 t baking powder
• 1 t fine sea salt
• 124 g/ 1/2 cup plus 2 T superfine sugar
• 114 g/ 1/2 cup whole milk
• 65 g/3 egg yolks
• 56 g/ 1/4 cup grapeseed oil
• 37 g/2 T plus 1 t water
• 289 g/10 egg whites
• 1/4 t cream of tartar or lemon juice
• 114 g/ 1/2 cup water
• 100 g/ 1/2 cup sugar
• 114 g/ 1/2 cup bergamot or blood orange juice
• 220 g/1 1/3 cups chopped bittersweet chocolate (70%), preferably Valrhona
• 6 g/2 T loose-leaf Earl Grey tea (or 4 tea bags) steeped overnight in 220 g/1 cup cold heavy cream
• 220 g/1 cup whole milk
• 86 g/4 egg yolks, at room temperature
• 42 g/3 T sugar
• Cocoa powder for dusting

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