Chocolate and orange cake
Chocolate and Orange Cake – a Symphony of Flavors and Colors
If you are looking for a quick dessert, full of flavor and with an impressive appearance, this chocolate and orange cake is the perfect choice. The combination of intense chocolate with the fresh aroma of oranges will captivate you from the very first bite. It is an ideal dessert for any special occasion or simply to indulge your family and friends. Let’s begin this culinary journey!
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12 servings
Ingredients
For the base:
- 3 large eggs
- 150 ml oil
- 250 g flour
- 1 packet baking powder mixed with a little lemon juice
- 1 teaspoon rum essence
- 1 teaspoon vanilla essence
- 1 jar of 400 g jam (preferably quince, raspberry, or plum jam)
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- Pineapple juice for soaking
For the orange cream:
- 4 egg yolks
- 7 tablespoons sugar
- 150 ml orange juice
- 1 teaspoon orange essence
For the chocolate cream:
- 200 g chocolate (bitter and milk, in equal proportions)
- 200 ml liquid cream
- A few tablespoons of cognac
For the glaze:
- 120 g milk chocolate
- 60 g dark chocolate
- 180 ml liquid cream
For decoration:
- Orange slices
- Grated chocolate
- Orange zest
Preparation
Step 1: Preparing the base
Start by preheating the oven to 180°C. In a large bowl, beat the eggs with the oil using a whisk. Add the chosen jam, the rum and vanilla essences, the orange and lemon zest, mixing well until you obtain a homogeneous mixture.
Sift the flour together with the baking powder and gradually incorporate it into the wet mixture, mixing carefully.
In another bowl, beat the egg whites with a pinch of salt and a few drops of vinegar. Start at a low speed, then gradually increase the speed: 1 minute on low speed, 2 minutes on medium speed, and finally, 2 minutes on high speed. The egg whites should become fluffy and form stiff peaks.
Add the beaten egg whites to the base mixture, gently folding from the bottom up to avoid losing air. Pour the mixture into the prepared pan and bake for 30-40 minutes, until the base is well risen and a toothpick inserted in the center comes out clean.
After baking, let the base cool on a rack, then cut it into 3 discs.
Step 2: Preparing the orange cream
In a double boiler, add the egg yolks and sugar. Stir continuously until the sugar completely dissolves. Be careful, the water in the double boiler should not boil, just be warm.
Once the sugar has dissolved, add the orange juice and orange essence. Continue to stir for about 10 minutes, until the cream thickens, having the consistency of a pudding.
Once thickened, let the cream cool to room temperature, then put it in the refrigerator.
Step 3: Preparing the chocolate cream
In a non-stick pot, add the liquid cream, cognac, and chopped chocolate. Heat on low heat and stir constantly until the chocolate is completely melted.
Let the mixture cool, then put part of the obtained cream in the refrigerator. After it has cooled well, combine the two creams (the room temperature chocolate cream with the one from the refrigerator) and mix until you obtain a smooth and homogeneous cream.
Step 4: Assembling the cake
Place the first disc of the base on a rack or platter. Soak it with pineapple juice, then spread half of the chocolate cream. Place the second disc of the base, spreading it with the orange cream. Cover with the last disc of the base, which you can also soak if desired.
Step 5: The glaze
For the glaze, melt the milk chocolate and dark chocolate in the liquid cream, on low heat, stirring constantly. When the chocolate is completely melted and the mixture is homogeneous, pour the glaze in the center of the cake, allowing it to drip down the sides. If it doesn’t flow evenly, use a spatula to spread the glaze over the entire cake.
Let the cake cool to room temperature, then put it in the refrigerator to set the glaze.
Step 6: Decorating
Once the cake has set, decorate it according to your preference with orange slices, grated chocolate, and orange zest.
Useful tips
1. Choosing ingredients: Use good quality chocolate for the ganache, as the taste of this dessert relies heavily on the flavor of the chocolate. You can experiment with chocolate with different cocoa percentages to achieve a customized taste.
2. Alcohol-free version: If you want an alcohol-free version, you can omit the cognac from the chocolate cream.
3. Serving: This cake pairs wonderfully with a scoop of vanilla ice cream or warm chocolate sauce. A cup of coffee or fragrant tea can perfectly complete the tasting experience.
Nutritional benefits
The chocolate and orange cake is not only delicious but also rich in nutrients. Oranges are an excellent source of vitamin C, which supports the immune system, and chocolate, especially dark chocolate, contains antioxidants that can help maintain heart health.
Frequently asked questions
1. Can I use another type of jam? Yes, you can use any jam you prefer. Raspberry or peach jam adds different yet equally delicious flavors.
2. How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, although it is best consumed within the first 48 hours.
3. Can I freeze the cake? Yes, the cake can be frozen. It is recommended to portion it before freezing, so you can take out a slice as needed.
In the end, the chocolate and orange cake is not just a recipe but an experience that blends tradition with creativity. Whether you prepare it for a special occasion or just to treat yourself, each bite will bring you closer to the joy of cooking. So, put on your apron, get your hands busy, and enjoy this delight!
Ingredients: Base: 3 large eggs, 1 cup of oil, 250 g of flour, 1 packet of baking powder dissolved in a little lemon juice, rum essence, vanilla essence, 1 jar of 400 g jam, 1 teaspoon of orange zest, 1 teaspoon of lemon zest, pineapple juice for soaking. Orange cream: 4 egg yolks, 7 tablespoons of sugar, 150 ml of orange juice, orange essence. Chocolate cream: 200 g of chocolate (bitter and milk), 200 ml of liquid cream, a few tablespoons of cognac. Glaze: 120 g of milk chocolate, 60 g of bitter chocolate, 180 ml of liquid cream. Decoration: oranges, chocolate, orange zest.
