Orange and Chocolate Gateau with Pumpkin Decoration

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Orange and Chocolate Gateau with Pumpkin Decoration
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Health Score:
Health Score
4,8 / 10
Difficulty:
advanced
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
741
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie741 kcal(35 %)
Protein10.98 g(11 %)
Fat51.96 g(45 %)
Carbohydrates60.65 g(40 %)
Sugar added34.47 g(138 %)
Roughage0.76 g(3 %)
Vitamin A467.28 mg(58,410 %)
Vitamin D1.33 μg(7 %)
Vitamin E2.52 mg(21 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.53 mg(21 %)
Vitamin B₆0.07 mg(5 %)
Folate50.51 μg(17 %)
Pantothenic acid0.67 mg(11 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C8.55 mg(9 %)
Potassium302.35 mg(8 %)
Calcium176.24 mg(18 %)
Magnesium52.16 mg(17 %)
Iron3.61 mg(24 %)
Iodine22.75 μg(11 %)
Zinc1.02 mg(13 %)
Saturated fatty acids31.18 g
Cholesterol170.72 mg
Author of this recipe:
How healthy are the main ingredients?
eggmilklemon

Ingredients

for
1
For the cake
7 ounces
plain Dark chocolate (70% cocoa solids)
1 cup
butter (diced)
½ cup
1 ½ cups
¼ teaspoon
2 cups
¼ cup
3
eggs (beaten)
1
unwaxed Orange (finely grated zest)
0.333 cup
For the filling and covering
6 tablespoons
2 cups
cup
superfine caster sugar
1
lemon (juice)
3 tablespoons
¾ ounce
2 cups
cream (48% fat)
orange food coloring paste (or powder)
To decorate
orange and chocolate sugar sprinkles
pumpkin candy decoration

Preparation steps

1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 20 cm| 8"round deep cake tin and line the base with non-stick paper.
2.
Break the chocolate into pieces and put into a pan with the butter and water. Warm over a low heat until melted - don't overheat. Stir gently to combine.
3.
Sift the flour, bicarbonate of soda, sugar and cocoa into a mixing bowl. Stir in the eggs, orange zest and buttermilk.
4.
Pour the melted chocolate mixture into the egg mixture, stirring until well blended and smooth.
5.
Pour into the tin and bake for 1 hour 25-1 hour 30 minutes. Test by inserting a skewer into the centre -it should come out clean. Leave to cool in the tin then place on a wire rack to cool completely.
6.
When the cake is cold, cut it horizontally into three.
7.
For the filling and covering: beat together the milk, cheese, sugar and lemon juice until smooth.
8.
Put the water into a small pan and sprinkle over the gelatine. Heat very gently until the gelatine has dissolved. Remove from the heat and cool to room temperature. Stir into the cheese mixture.
9.
Whisk the cream until thick and fold into the cheese mixture until well mixed. Put about 1/3 of the mixture into another bowl and set aside.
10.
Invert 1 cake layer onto a serving plate and spread with a thin layer of the cream. Put another cake layer on top and spread thinly with cream, then place the third cake on top.
11.
Spread the cream smoothly over the top and sides of the cake. Draw an icing comb evenly around the sides of the cake.
12.
Beat the food colouring into the reserved cream mixture and put into a piping bag with a large shell nozzle. Pipe the orange cream around the base and top of the cake as in the photo.
13.
Sprinkle the sugar strands and sparkling sugar on the orange cream on top of the cake. Place the candy pumpkin decoration in the centre of the cake.