Dark porous cakes with rich chocolate taste and coffee aftertaste... citrus note of orange marmalade... gentle cream with a light aroma of cardamom... This is my most delicious morning.. And pomegranate seeds are not only tasty and useful, but also magically beautiful.. These are real gems! Cut a piece, make a Cup of coffee... That's such a great start to the day...
Cook Time | 50 minutes |
Servings |
Ingredients
Sponge:
- 190 gram Flour wheat / Flour
- 45 gram Cocoa powder
- 200 gram Sugar
- 1 piece Chicken egg
- 75 ml Vegetable oil
- 75 ml Milk
- 5 gram Baking powder
- 3,5 teaspoon Soda
- 200 ml Water
- 20 ml Coffee instant
Confiture:
- 350 gram Orange
- 85 gram Sugar
- 30 gram Corn starch dilute in 30 grams of cold water
- 10 gram Gelatin granulated gelatin diluted in 60 ml of water
Cream:
- 200 gram Sugar
- 150 ml Milk
- 1 teaspoon Cardamom to taste
- 350 gram Butter
- 100 gram Dark chocolate
Ingredients
Sponge:
Confiture:
Cream:
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Instructions
- Well wash oranges ( I washed with a brush). Remove the zest with a fine grater, peel. Zest and pulp puree blender. Gelatin (if necessary) to fill with water. The flesh with zest bring to a boil on the stove, with constant stirring, add starch (previously diluted in water) and gelatin. Bring to a boil (the mixture will thicken). Pour into 2 forms ( I have a ladle 16 cm I left in it) and cool in the refrigerator.
- When the cake has stood in the refrigerator and the confit is ready, you can start the cream. To do this, pour the milk into a saucepan with sugar and cardamom (you can dig a little seed box) and bring to a boil. Cut the butter into cubes and leave at room temperature. Let the milk cool and strain. To combine oil and milk with a mixer ( or as I like to just whisk) until the unification into a smooth homogeneous mass. Leave at room temperature and...
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