Chocolate Orange Cream Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 368 kcal | (18 %) | ||
| Protein | 6.9 g | (7 %) | ||
| Fat | 22.6 g | (19 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- For the cake
- 200 grams Dark couverture chocolate
- 60g each and Amarettini Pine nuts
- 80 grams Pastry flour
- 1 tsp Baking powder
- 8 eggs
- 200 grams sugar
- 1 pinch salt
- 200 grams soft butter
- 1 packet Orange zest
- 3 Tbsps Orange liqueur
- For the topping
- 150 milliliters Whipped cream
- 200 grams Dark chocolate
- 4 Tbsps Orange marmalade
- 50 grams Chocolate shaving
- 100 grams candied Oranges
Preparation steps
For the cake, cut chocolate into pieces, melt over a hot-water bath and let cool slightly. Finely graind Amarettini and pine nuts in a food processor and mix with flour and baking powder.
Separate eggs and beat whites with 140 grams (approximately 2/3 cup) sugar and a pinch of salt until stiff. Beat butter until creamy, gradually add egg yolks and stir in orange zest, melted chocolate, orange liqueur and remaining sugar. Fold about 1/3 of the egg whites into butter mixture and fold in remaining egg whites. Sprinkle flour mixture over batter and fold in with a whisk. Line the bottom of a 26 cm diameter (approximately 10 inch diameter) springform pan with baking paper. Spread batter in prepared pan and bake in oven preheated to 175°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for 50-60 minutes. Let cake cool about 10 minutes in pan. Loosen cake from pan and invert to remove cake to a wire rack lined with parchment paper. Remove parchment paper from bottom of cake and let cool.
For the topping, chop chocolate, mix with cream in a saucepan and stir over low heat until chocolate is melted. Let topping mixture cool for 3-4 hours.
Cut cake horizontally into two layers. Spread orange marmalade over top of bottom cake layer and replace top layer. Beat topping mixture 5-8 minutes with an electric hand mixer and spread over cake. Sprinkle chocolate shavings around top edge of cake. Cut candied orange slices into star shapes and decorate cake to serve.
