Chocolate Cake with Orange Filling
- For the cake
- 50 grams Mocha flavored chocolate
- 30 grams butter
- 2 eggs
- 60 grams sugar
- 1 pinch salt
- 60 grams Pastry flour
- 1 teaspoon cornstarch
- butter (for the pan)
- breadcrumbs (for the pan)
- 2 tablespoons Apricot jam
- 3 tablespoons Orange liqueur
- 40 cold Espresso
- 70 grams dark Couverture
- To decorate
- Pre-made decoration (from confectionery chocolate heart and chocolate font)
For the cake: Melt the crushed mocha flavored chocolate in a bowl over a pot of simmering water. Let it cool slightly. Melt the butter in a small pan over low heat.
Separate the eggs. Whisk the yolks with the sugar and 1 tablespoon of warm water until frothy. Whip the egg whites until stiff with the salt.
Fold about 2/3 of the egg whites into the yolks. Fold in the cooled, but still liquid chocolate and the melted butter. Sift the flour and cornstarch into the dough and fold in. Fold the remaining egg whites into the dough.
Butter a springform pan and sprinkle with breadcrumbs. Transfer half the batter into the pan and bake in a preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Remove the cake and allow to cool. Turn out of the pan. Recoat the pan with butter and sprinkle again with breadcrumbs. Transfer the remaining batter into the pan and bake for 15 minutes as well.
Mix the apricot jam with orange liqueur (or orange juice) and stir. While slightly warm, pass through a sieve.
Poke both cakes with a wooden skewer and soak the cake with espresso. Spread the bottom layer with jam and place the cake on top.
Melt the couverture in a bowl over a pot of simmering water. Cover the cake with the chocolate. Decorate with premade chocolate heart and letters.