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Orange chocolate heaven
This is the first recipe I did from the chocolate book I wrote about few days ago. I think I am getting into a chocolate madness, not mentioning that I'm now every day where the chocolate production is, because there I have enough space to paint my stars. So chocolate, chocolate, chocolate, and honestly, it is nice now as the winter approches to enjoy the smell of it and...uhh...OF COURSE...constant tastings :))
This was a very interesting recipe to make and I have to be honest; I made it for my family here and they already had desserts prepared for that weekend, so since I made the biscuit (sponge) already, I put it in a freezer (not very happy about that).
Then the upcoming Monday they had some friends coming over and it was a perfect chance to take it out and finish it off! I was very impatient, so I didn't wait long enough till it got defrosted....You know what's coming up. I started cutting it in half and of course I made a mess. But there is always a solution ;) I put the whole layer, spread the filling, covered it with the rest of the streusel-like biscuit and made some chocolate decorations. For my photoshoot I made it in an individual portion for the sake of a good picture, because the cake was SO good and impossible to skip.
So guys, here is the recipe with a neat little photo, which surprisingly tured out exactly as the cake tasted :)) Now depends what you think of the photo of course...
I used a 26cm round cake tin, greased and floured, but I prefer little individual portions like this so play with it, use what you like!
For the biscuit (sponge):
120g dark chocolate
150g butter, room temp
seeds from half of a vanilla bean ( you can use essence or extract)
7 egg whites
7 egg yolks
160g sugar
140g finely ground almonds
100g biscuit (sponge) crumbs ( I had some from the Sacher torte which I took from work, but you can use regular bread crumbs if you don't have that available)
Melt the chocolate on water bath and leave to cool. Whisk with butter, vanilla and yolks.
Whip the egg whites until medium/stiff peaks and add the sugar gradually.
Incorporate carefully into the butter mixture.
Combine the crumbs and almonds and fold in.
Bake for about 50 mins at 180°C.
For the filling:
100g Marzipan
4cl orange juice (freshly pressed if possible!)
2cl Contreau (or to taste as I did ;))
70g finely chopped Aranzini (candied orange zest)
Just knead all the ingredients together until you get a spreadable mixture. I didn't really measure the orange juice nor the Contreau and you don't have to either. Just add enough until it gets pliable and you decide whether you want more juice or booze :))
To assemble:
Cut the cake in half (or comepletly defrosted), spread the filling, cover the top with the other layer. Now, take some heated orange jam and spread it on the cake. Decorate with some chocolate curls, or make a chocolate glaze or design whatever you think it's best!
I had to make those chocolate drops since it was all....well....funky!
Enjoy this one!! And Oh, a good tip - Make it the day before you're planning on serving it! A lot better. Promise it's worth the wait and it even says in the book ;)
Post je objavljen 16.11.2007. u 22:52 sati.