Brownie cake with red orange cream
Chocolate Brownie Cake with Blood Orange Cream – A Holiday Delight
Often, the most beautiful moments are those spent with loved ones around a table full of treats. Today, I invite you to discover a cake recipe that combines the richness of chocolate with the freshness of oranges: a chocolate brownie cake with blood orange cream. It’s a simple recipe with a spectacular effect, perfect for adding a touch of magic to any occasion.
Preparation Time
- Preparation time: 30 minutes
- Baking time: 25 minutes
- Total time: 55 minutes (plus cooling time)
- Servings: 8-10
Ingredients
For the Cake (Two 18 cm Layers)
- 200 g quality dark chocolate, chopped
- 180 g unsalted butter, cubed
- 3 large eggs
- 120-150 g brown sugar (or white if brown is unavailable)
- 80 g flour
- A pinch of salt
For the Cream
- 400 g mascarpone
- 200-300 g powdered sugar (depending on the sweetness of the oranges)
- 200 ml blood orange juice from Sicily
- 3 g (1/2 packet) gelatin
- 50 ml blood orange juice for syrup
Nutritional Information
This cake is rich in chocolate, which contributes to a higher caloric content, but it also offers nutritional benefits due to the quality ingredients. The flour and eggs provide carbohydrates and proteins, while dark chocolate contains heart-healthy antioxidants. The mascarpone cream, though delicious, should be consumed in moderation due to its fat content.
Preparation Technique
Step 1: Making the Cake
1. Melting the Chocolate: Start by melting the butter and chocolate together in a double boiler. Make sure the water in the pot does not touch the chocolate mixture. Whisk well until the mixture is smooth and there are no unmelted chocolate pieces. Once melted, let the mixture cool to room temperature.
2. Beating the Eggs: In another bowl, beat the eggs with the salt and sugar using a mixer on high speed for 10-15 minutes. It’s essential for the sugar to completely dissolve at this stage.
3. Combining the Ingredients: Pour the beaten eggs into the cooled chocolate mixture, gently folding until well combined. Sift the flour over the mixture and fold gently, making sure to scrape the bottom of the bowl where the chocolate tends to settle.
4. Baking the Cake: Divide the batter between two 18 cm round cake pans, greased or lined with parchment paper. Bake in a preheated oven at 180°C for 20-25 minutes. Check with a toothpick – the cake should be slightly soft in the center, but do not bake for more than 25 minutes to avoid changing the texture.
5. Cooling the Cake: After baking, let the cakes cool in the oven with the door ajar. This step is crucial, as the cakes will firm up as they cool.
Step 2: Making the Cream
1. Hydrating the Gelatin: Mix the gelatin with 5-6 tablespoons of water and let it hydrate for a few minutes. Then, place the gelatin in a double boiler until completely dissolved.
2. Mixing the Cream Ingredients: In a bowl, mix the powdered sugar with the blood orange juice until the sugar is fully dissolved. Add the dissolved gelatin and mix well. Finally, fold in the mascarpone and whip until you achieve a smooth cream. Allow the cream to cool slightly to thicken.
Step 3: Assembling the Cake
1. Assembling the Cake: When the cakes have completely cooled, place one of them in the pan you used for baking. Pour the mascarpone cream on top and smooth it out. Soak the second cake layer with the blood orange juice and place it on top, pressing gently.
2. Chilling the Cake: Cover the cake with plastic wrap and refrigerate overnight. This will allow the flavors to develop and the cake to set.
3. Finishing the Cake: The next day, remove the cake from the pan and decorate as you wish. You can opt for orange slices, grated chocolate, or even a chocolate sauce for an elegant touch.
Helpful Tip
If you want to add a personal touch, you can replace the blood orange juice with lemon or grapefruit juice for a more tart flavor. You can also experiment with different types of chocolate: milk chocolate for a sweeter taste or white chocolate for a milder version.
Serving Suggestions
This cake pairs perfectly with a cup of coffee or a fragrant tea, as well as a glass of sweet wine, such as Moscato or dessert wine. It’s ideal for serving on special occasions or simply on a weekend when you want to treat yourself to something truly delicious.
Frequently Asked Questions
- Can I use a different type of flour? You can experiment with whole wheat flour, but the texture of the cake will be different.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream according to your taste.
- What can I do with leftover cake? The cake keeps well in the fridge and can be enjoyed for several days.
This chocolate brownie cake with blood orange cream will surely become a favorite for you and your loved ones! Don’t hesitate to share the final result on social media – the cake deserves to be admired! Enjoy!
Ingredients: For the base (two small bases of 18 cm) 200 g good dark chocolate, chopped 180 g fatty butter, cut into cubes 3 eggs 120-150 g brown sugar (or white if you don't have brown) 80 g flour a pinch of salt For the cream: 400 g mascarpone 200 g - 300 g powdered sugar (depending on how sweet the oranges are) 200 ml red Sicilian orange juice 3 g (1/2 packet) gelatin 50 ml red Sicilian orange juice for soaking the top base
