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Print Recipe
Cake "Chocolate Orange" Recipe
The new year mood requires eating more tangerines and oranges. That's why I wanted to make my favorite tender, moist chocolate sponge cake with a hint of orange. Preparing a biscuit does not take much time, you do not need to whisk for a long time . But the result Will please you very much.
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Caramel:
Cream:
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Caramel:
Cream:
Instructions
  1. RUB the zest from the orange and RUB it with sugar. So that the sugar becomes moist and absorbs the flavor of the zest. Next, in the bowl of the mixer, mix all the dry ingredients (flour, sugar, cocoa, baking powder, salt, soda). In the hotel container, combine the liquid ingredients, except milk (eggs, melted butter, yogurt, orange juice 30 gr). At low speed, add the liquid ingredients. Then add the milk. At higher speeds, whisk until smooth. Bake in a ring with a diameter of 16 cm, at 160 degrees Celsius, 40 minutes. Ready-made sponge cake can be used immediately, but it is desirable to wrap the film and put it in the refrigerator overnight. Cut the biscuit into 3 parts.
    RUB the zest from the orange and RUB it with sugar. So that the sugar becomes moist and absorbs the flavor of the zest.
Next, in the bowl of the mixer, mix all the dry ingredients (flour, sugar, cocoa, baking powder, salt, soda). In the hotel container, combine the liquid ingredients, except milk (eggs, melted butter, yogurt, orange juice 30 gr).
At low speed, add the liquid ingredients. Then add the milk. At higher speeds, whisk until smooth.
Bake in a ring with a diameter of 16 cm, at 160 degrees Celsius, 40 minutes.
Ready-made sponge cake can be used immediately, but it is desirable to wrap the film and put it in the refrigerator overnight.
Cut the biscuit into 3 parts.
  2. Preparing the cream. In the bowl, mix cream cheese and sugar. Whisk until smooth. Then add 33% cream and whisk until a lush, stable mass.
    Preparing the cream.
In the bowl, mix cream cheese and sugar. Whisk until smooth. Then add 33% cream and whisk until a lush, stable mass.
  3. Caramel. Heat the sugar in a dry pan or saucepan until the sugar dissolves and darkens. Pour in the hot cream and orange juice. Boil until smooth. Then add the butter and mix. Cover with a film "in contact" and put it in the refrigerator to cool.
    Caramel.
Heat the sugar in a dry pan or saucepan until the sugar dissolves and darkens. Pour in the hot cream and orange juice. Boil until smooth. Then add the butter and mix. Cover with a film "in contact" and put it in the refrigerator to cool.
  4. Assembling the cake. The cake is assembled in a split form with an acetate film. Sponge cake , cream, sponge cake , cream, caramel and again sponge cake . To make the layers uniform , it is better to put the cream between the cakes by weight ( the same amount). For this diameter, 200 grams is enough. To prevent the caramel from leaking out , you need to make the sides of the cream.
    Assembling the cake.
The cake is assembled in a split form with an acetate film.
Sponge cake , cream, sponge cake , cream, caramel and again sponge cake .
To make the layers uniform , it is better to put the cream between the cakes by weight ( the same amount). For this diameter, 200 grams is enough.
To prevent the caramel from leaking out , you need to make the sides of the cream.
  5. I usually leave the cake in the refrigerator for at least 6 hours. Then I decorate the outside. Bon Appetit! Be sure to try to cook , it will not leave anyone indifferent!
    I usually leave the cake in the refrigerator for at least 6 hours. Then I decorate the outside.
Bon Appetit!
Be sure to try to cook , it will not leave anyone indifferent!

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