Dark Chocolate Orange Cake

Name: Dark Chocolate Orange Cake
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: European
Ingredients: 6 eggs; 180 g sugar; 150 g flour; 50 g cornstarch; 40 g poppy seeds; 1 or 2 yolks; 400 ml double cream; 5 sheets of gelatin; 200 g mixed chocolate (80% Panama, Orange 65%, white chocolate); 325 ml fresh orange juice (juice from 3 large oranges); 3 teaspoons orange peel (from 1 orange); 3 tablespoons orange liqueur (Cointreau); Orange syrup; 300 ml water; 150 gr sugar; 3 tablespoons orange liqueur; 6-8 tablespoons boiled coffee; 100 g egg white; 100 g granulated sugar; 100 g powdered sugar; a pinch of salt; Orange syrup

30 steps

Prep:3hCook:40min

Balancing zesty orange and sweet, crunchy chocolate, this cake is irresistible! Perfect for birthdays or special events. Customize the toppings to suit the occasion.

Updated at: Mon, 05 Feb 2024 21:57:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories579.8 kcal (29%)

Total Fat24.6 g (35%)

Carbs77.4 g (30%)

Sugars60 g (67%)

Protein7.8 g (16%)

Sodium86 mg (4%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

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Step 2

Preheat the oven to 170C/338F/Gas mark 3.

Step 3

Begin by mixing eggs with sugar until tripled in volume and light in colour.

Step 4

Sift flour and starch, and gradually add to the eggs, mixing carefully from the bottom up.

Step 5

Once flour and starch are incorporated, add poppy seeds, mixing from bottom to top.

Step 6

Line a 26 cm round cake pan with parchment paper, transfer batter, and bake for 20-25 minutes.

Step 7

Do not open the oven in the first 15 minutes; I advise not to open it at all. The cake is ready when golden and has pulled away from the edges.

Step 8

Remove the pan from the oven, let it cool in the pan, then turn it over on a grill.

Step 9

When completely cooled, carefully cut it into three equal sheets.

Step 10

Boil water with sugar for 5 minutes.

Step 11

Once the sugar is completely melted, turn off the heat and add 2-3 tablespoons of orange liqueur and 6-8 tablespoons of freshly brewed coffee.

Step 12

Set aside to cool.

Step 13

Soak gelatin sheets in cold water for 10 minutes.

Step 14

Place a small pan on low heat. Add juice from 3 large oranges, orange liqueur, and orange peel. Let it heat.

Step 15

Drain gelatin sheets and add them to the pan. Mix until dissolved. Set aside.

Step 16

In a bowl, mix whole egg and yolks in a bain-marie until you get a thick foam. Set aside.

Step 17

Separately, melt chocolate in a bain-marie (pay attention to the chocolate’s quality; if it’s not good, it can harden).

Step 18

Add melted chocolate over the mixed eggs, stir a little, add hot orange juice, and mix quickly using a balloon whisk.

Step 19

Next, pour the cream into a tall bowl and use an electric mixer to whisk until soft peaks form.

Step 20

Add the chocolate mix and whisk until well combined.

Step 21

Whip fresh egg whites at room temperature with caster sugar and salt until stiff, gradually add powdered sugar and mix until a solid consistency is achieved.

Step 22

Place a large round nozzle in a piping bag, and use a spatula to put the meringue in the bag. On a lined baking tray, pipe small round meringue blobs in lines until the mixture is used up.

Step 23

Bake in a preheated oven at 100C/212F/Gas mark 1/4 for 30-45 minutes.

Step 24

Turn off the oven, open the door, and let them dry and cool completely in the oven.

Step 25

Place the first cake sheet in a cake ring, generously spread the syrup, and add 1/3 of the orange cream.

Step 26

Repeat this process.

Step 27

Refrigerate for 2-3 hours to set the cake.

Step 28

Remove the cake ring and, using the remaining cream, cover the entire cake.