Orange Truffle Torte

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Orange Truffle Torte
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
375
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories375 kcal(18 %)
Protein6.4 g(7 %)
Fat21.3 g(18 %)
Carbohydrates40 g(27 %)

Ingredients

for
16
For the filling
Whipped cream
1 pinch salt
4 teaspoons Espresso powder
500 grams Dark couverture chocolate
For the cake
4 medium eggs
125 grams sugar
1 packet Vanilla sugar
3 tablespoons warm water
80 grams Pastry flour
80 grams cornstarch
1 teaspoon Baking powder
2 tablespoons Cocoa
For preparation
4 tablespoons Coffee liqueur
125 grams Orange marmalade
orange zest, kumquats, lemon balm and powdered sugar (for garnish)
How healthy are the main ingredients?
sugarWhipped creamsalteggCocoa

Preparation steps

1.

For the filling, pour the cream, salt, and espresso powder in a saucepan and heat. Cut the chocolate into pieces and melt in the cream while stirring. Place the mixture in a mixing bowl and set overnight in the refrigerator.

2.

For the cake, separate the eggs. Beat the egg whites until stiff with half the sugar. Beat the yolks for 10 minutes until creamy with the remaining sugar, vanilla and water. Mix the flour with cornstarch, baking powder and cocoa. Fold the egg whites into the yolk mixture. Sift the flour mixture over the top and fold in with a whisk. Line a springform pan (26 cm in diameter)​ (approximately 10 inches) with parchment paper. Pour in the batter and smooth. Bake in a preheated oven at 175°C (approximately 350°F) (gas mark 2-3, fan: 160 degrees) for about 30 minutes. Allow to cool for 10 minutes in the pan, then release from the pan and leave to cool on a wire rack.

3.

Drizzle the bottom layer with coffee liqueur and spread with marmalade. Place the second layer on top.

4.

Beat the truffle filling for 10 minutes with the whisk attachment of an electric hand mixer. Spread 1/3 on the second layer of the cake. Place the top layer. Spread about half of the remaining truffle cream over the entire cake. Pour the remaining cream into a piping bag with a star tip and decorate the cake.

5.

Refrigerate the cake for two hours. Garnish with orange zest strips, kumquats and lemon balm. Serve dusted with powdered sugar.