Glazed Chocolate-Orange Cubes
The higher the cocoa content in the chocolate, the better for the blood pressure, because the flavonoids contained in the chocolate keep it in balance. Chocolate is also good for our brain, because researchers have found out that it promotes blood circulation in the brain, so we are more concentrated.
Dark chocolate and orange is a real classic, the freshness of the citrus fruit goes particularly well with the slightly tart chocolate. An equally popular combination is chocolate with strawberries. For this you clean and wash 3-4 strawberries. Cut them into very fine cubes and add them to the dough instead of the grated ornamental shell. For a colourful highlight, you can turn the finished cubes into strawberry fruit powder (freeze-dried, ground fruit) or into dried, finely diced strawberries instead of cocoa.
- For the cake
- 75 grams dark Couverture
- 75 soft butter
- 2 tsps grated Orange peel
- 2 Tbsps powdered sugar
- 3 eggs
- 1 pinch salt
- 50 grams sugar
- 50 grams Pastry flour
- 1 Tbsp cornstarch
- 2 centiliters Grand Marnier
For the cake: Melt the chocolate in a pot set over, not in, a pan of simmering water.; cool to room temperature. With an electric mixer, beat the butter, orange zest and powdered sugar until light and fluffy. Separate the eggs. One at a time, beat the egg yolks into the butter mixture until well combined, light and fluffy. Stir in the melted chocolate.
In the clean bowl of an electric mixer, beat egg whites with salt to soft peaks. Graduallyt add the granulated sugar and beat until stiff peaks form. Add the flour and cornstarch to the chocolate mixture and gently fold in the egg whites.
Preheat the oven to 180°C (approximately 350°F). Line a rectangular ovenproof dish 15 x 20 cm (approximately 6 x 8-inch) with baking paper and spread the chocolate mixture over, smoothing the top. Bake until puffed and a toothpick inserted in the center comes out just clean, 12-15 minutes. Remove, sprinkle with orange liqueur and let it cool a little. Unmold onto a wire rack and cool. Cut into 2.5 cm (approximately 1-inch) cubes.
For the glaze: chop the chocolate, place in a heatproof bowl along with the cake icing over a pan of simmering water. Cook until the chocolate has melted. Place cubes of cake on forks, dip into the melted chocolate mixture and turn to coat. Transfer to wax paper to dry completely. Serve dusted with cocoa powder.