How To Cook Syrup Cake With Dark Chocolate, Orange Cream And Icing - Recipe

Necessary products

For the chocolate cake:

• 200 grams of dark chocolate with not less than 70% cocoa content
• 50 grams of butter
• 1 teaspoon of instant coffee
• 1/4 tea cup hot water
• 50 milliliters of orange liqueur or citrus juice
• peel of 1 orange
• 6 eggs
• 150 grams of flour
• 50 grams of cocoa
• 200 grams of sugar + 2 more tablespoons
• pinch of salt

For the orange cream:

• 4 oranges
• 60 grams of butter
• 75 grams of sugar
• 2 eggs + 1 yolk
• 2/3 teaspoon cornstarch
• 400 milliliters of high-fat confectionery cream (38%) + 100 grams of sugar

For orange syrup:

• 100 milliliters of orange juice
• 50 grams of sugar
• peel of 1/2 orange

For the chocolate glaze:

• 100 grams of dark chocolate with a minimum of 70% cocoa content
• 150 milliliters of liquid cream

For decoration:

• 2-3 oranges

Method of preparation :

Melt the chocolate and butter (in a water bath).

Dissolve the coffee in hot water.

Mix the chocolate and coffee.

Add the orange peel (pre-grated) to them.

Pour the warm citrus juice.

Mix everything well.

Divide the eggs into yolks and whites. Beat the egg whites with the sugar, adding a few drops of lemon juice at the beginning of the process.

Sift the flour with the cocoa and then add a pinch of salt.

Beat the yolks with the sugar until creamy.

Add the chocolate mixture to it, beating with a mixer, reducing the speed.

Gradually add the cocoa flour, stirring with a spatula to make a thick chocolate dough.

Put a few spoonfuls of the beaten egg whites in it first and mix very carefully with smooth rotating movements. So gradually put all the foam, trying not to drop it.

Pour the fluffy dough into a form with a diameter of 21 centimeters, which you have previously greased with oil and covered with parchment.

Bake for about an hour in the oven at 180 degrees. After 30-40 minutes from the start of baking, check the readiness with a toothpick.

When you turn off the oven, let the pan stand in it for 10 minutes and then take it out to cool by turning it over on a flat dish, but let it stay in shape.

Once cool, turn again and then remove from the pan. If necessary, help yourself with a sharp knife to separate the dough from the walls.

Make the orange cream. Grate the peel of one fruit.

Squeeze the juice of all 4 citrus fruits. About 1 cup of liquid is obtained.

Add the sugar to the grated crust and stir.

Pour the citrus juice, stir again and leave the mixture for 30 minutes so that the peel gives the maximum aroma.

Beat two whole eggs and the yolk, pour the starch and beat, there should be no lumps (you can use a mixer).

Place the orange combination on the hob and stir, not boiling.

Add the eggs and cook the cream until it thickens. Don't forget to confuse.

When it is ready, strain it.

Then add the butter and let it cool very well.

Beat the cooled cream with the sugar (until "soft peaks", do not overdo the whipping). Mix with the orange cream, adding it gradually and stirring with a spatula until smooth.

Make the syrup by boiling the citrus juice with the sugar and the aromatic peel.

Cut the marshes horizontally into 3 equally thick marshes.

Put one in a form and pour plenty of syrup.

When the base has cooled, cover with cream and place the second tray on top. Syrup it too, wait for it to cool and spread the cream. Finish with the third tray, which you can not water with orange liquid.

Cover it with chocolate glaze, which you make from chocolate melted in hot cream, stirring constantly.

Put the cake in the fridge overnight, and before serving, decorate with orange slices or make a citrus rose from the peel of the fruit.

Yes, it's orange!