Dark Chocolate Orange Cake•
Versand am Februar 26 2022
Dark Chocolate Orange Cake
A delicious Chocolate Orange Cake!
The perfect balance between sour orange flavours, and sweet, crunch chocolate, this cake is so moreish! A great addition to any birthday or special event - it will be a hit for sure. You can top it with all of your favourites to suit the occasion.
50g corn flour
40g poppy seeds
1 or 2 egg yolks
400ml double cream
5 sheets of gelatin
70g Chocolate and Love Panama 80% dark chocolate
70g Chocolate and Love Orange 65% dark chocolate
70g white chocolate of your choice
325ml of fresh orange juice
3 tsp orange peel
3 tbsp orange liqueur (Cointreau)
3 tbsp orange liqueur
6-8 tbsp boiled coffee
100g egg white
100g granulated sugar
100g powdered sugar
A pinch of salt
Sponge cake with poppy seeds
Chocolate orange cream
Preheat your oven to 170°C.
Start by mixing the eggs together with the sugar until they triple in volume & become light in colour.
Bring in the flour with the corn flour, pass them through a sieve, then gradually add them to the eggs & mix carefully from the bottom up.
After the flour and corn flour are perfectly incorporated, add the poppy seeds & mix it with great care, from bottom to top.
Line a 26 cm round cake pan with parchment paper, transfer the batter in the pan & bake 20-25 minutes.
Do not open the oven in the first 15 minutes. I advise you not to open it at all.
Remove the pan from the oven & let it cool in the pan & then turn it over on a grill.
- When completely cooled, carefully cut it into three equal sheets.
- Boil water with sugar for 5 minutes.
When the sugar is completely melted, turn off the heat & add 2-3 tbs of orange liqueur & 6-8 tablespoons of freshly brewed coffee.
- Set aside to cool.
- Soak the gelatin sheets in cold water for 10 minutes.
Place a small pan on low heat. Add in the juice from 3 large oranges, orange liqueur & orange peel. Let it become hot.
Drain the gelatine sheets & bring them over in the pan. Mix until dissolved. Set aside for a later use.
In a bowl, mix the whole egg & yolks in a bain marie until you get a thick foam & set aside.
Separately, melt the chocolate in a bain marie.
Add the melted chocolate over the mixed eggs, stir a little, add the hot orange juice & mix quickly using a balloon whisk.
Next, pour the cream in a tall bowl and using an electric mixer begin to whisk until soft peaks form.
Bring in the chocolate mix & whisk until well combined.
Place the first cake sheet in a cake ring, spread the syrup in abundance & add 1/3 of the orange cream.
- Repeat this process.
Add the remaining chocolate orange cream on top of the cake & level it.
- Refrigerate 2-3 hours so the cake will set.
- Remove the cake ring with care.
Use coconut flakes to cover the edges & place the meringues on the entire surface of the cake or mix it up with your favourite chocolates.
Mix the fresh egg whites, at room temperature, with the caster sugar & salt until they harden, then gradually add the powdered sugar & mix again until you get a meringue with a solid consistency.
Place a large round nozzle into a piping bag & using a spatula, put the meringue in the bag. On a lined baking tray, pipe small round meringue blobs in lines until you have used up the mixture.
Bake them in a preheated oven at for 30-45 minutes.
Turn off the oven, open the door and let them dry & cool completely in the oven. Enjoy!