Chocolate Orange Cream Cake

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Chocolate Orange Cream Cake
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
368
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories368 kcal(18 %)
Protein6.9 g(7 %)
Fat22.6 g(19 %)
Carbohydrates34 g(23 %)

Ingredients

for
12
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
How healthy are the main ingredients?
sugarWhipped creamOrangePine nutseggsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

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