Chocolate & Orange

NICE TO KNOW

This amazing cake will require some time to make, but the result is definitely worth it! 
Cake is for 16 slices

CRÈME CARAMEL

  • Milk – 140 g
  • Whipping cream – 140 g
  • Powdered milk – 10 g
  • Vanilla bean – 1 pc
  • Sugar – 115 g
  • Egg yolks – 100 g
  • Gelatin powder – 4 g
  • Water for gelatin – 24 ml
  • Grand Marnier Liqueur – 35 g

PREPARATION

Makes 473 g
1. Prepare your mold for caramel crème, it should be 2 cm smaller in diameter than the main mold for the cake, as crème will be inside layer
2. Sprinkle the powdered gelatin over 24 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
3. Split vanilla bean lengthways and scrape seeds Combine the milk, cream and vanilla seeds in a saucepan and bring to boil. Remove the pan from the heat, cover with a plastic wrap and let it sit for 30 min
4. Place sugar into a heavy pan and melt it. Cook, occasionally brushing down the sides of the pan, until the sugar caramel reaches a dark amber color

5. Bring the milk mixture to the boil again and gradually add to the caramel, stir until fully incorporated
6. Place the egg yolks into a saucepan and shortly whisk them. Strain the caramel through a fine sieve into the egg yolks while whisking Stir over low heat until custard thickens and reach 80-83C – do not boil
7. Add drained gelatin and liqueur and stir until fully incorporated
8. Pour 120 g of crème into the mold and place it on an even surface in a freezer until its set

FLOURLESS CHOCOLATE SPONGE

  • Egg whites – 90 g
  • Sugar – 90 g
  • Egg yolks – 60 g
  • Almond flour – 22 g
  • Cocoa powder – 22 g

PREPARATION

Makes 284 g
1. Preheat the oven to 210C
2. In a mixing bowl whisk the egg whites with the sugar, continue to whisk until it forms a firm peak meringue
3. Add the egg yolk, stir to combine two Sift in cocoa powder and almond flour, gently stir until fully incorporated
4. Pour 140 g of the mixture into a cake pan or a mold (2 cm smaller in diameter than the main mold for the cake) even out using a spatula. Bake for 10 min
5. Leave to cool

ROYALTINE CRUNCH

  • Praline Paste – 100 g
  • Dark chocolate – 33 g
  • Paillette feuilletine – 57 g
  • Cocoa butter – 14 g

PREPARATION

Makes 200 g
1. Melt chocolate and cocoa butter, fold in paillette feuilletine and praline paste, stir until fully incorporated
2. De-mold cooled chocolate sponge and spread 100 g of royaltine crunch on top of it. Level off and leave it to set in a cool area

ORANGE CONFIT

  • Orange pulp – 300 g
  • Pectin NH – 3 g
  • Sugar (1) – 8 g
  • Sugar (2) – 85 g
  • Grand Marnier Liqueur – 47 g
  • Lemon acid solution – 2 g
  • Orange peel – from 3 oranges

PREPARATION

1. Mix together sugar 1 (8 g) and pectin. Place orange pulp and peel into a heavy saucepan, sift in sugar and pectin mixing continuously with a hand whisk

2. Bring it to the boil and add sugar 2. Let it simmer for 10 minutes, bring it to 104C Remove from the heat and add liqueur and lemon acid solution

2. Bring it to the boil and add sugar 2. Let it simmer for 10 minutes, bring it to 104C Remove from the heat and add liqueur and lemon acid solution

CHOCOLATE GLACAGE

  • Sugar – 260g
  • Water – 65 g
  • Whipping cream – 190 g
  • Liquid glucose syrup – 100 g
  • Cacao powder – 75 g
  • Gelatin powder – 10 g
  • Water (for gelatin) – 60 ml

PREPARATION

1. Sprinkle the powdered gelatin over 60 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
2. Boil the sugar and water to 120C 
3. In a separate saucepan boil liquid glucose and cream
4. Mix both together
5. Add the soaked gelatin, sifted cacao powder. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface
Cover with a plastic wrap over the surface, leave to set overnight in a cool area  
All the excess glaze you can store in a freezer for up to 1 month and re-use it

DARK CHOCOLATE MOUSSE

  • Milk – 60 g
  • Sugar – 60 g
  • Egg yolk – 40 g
  • Gelatin powder – 5 g
  • Water for gelatin – 30 ml
  • Grand Marnier Liqueur – 15 g
  • Dark chocolate – 125 g
  • Butter – 35 g
  • Whipping cream – 195 g

PREPARATION

1. Sprinkle the powdered gelatin over 30 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
2. In a saucepan bring milk and sugar to boil
3. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and reach 73C – do not boil 4. Strain the custard through a fine sieve into mixing bowl and whisk until light and airy
5. Warm up the soaked gelatine (over a bain-marie or using a microwave oven) until it dissolves – never boil gelatin. Melt the chocolate and combine two. Add butter and stir until butter is fully dissolved. Mix with the custard. Leave to cool
6. Put cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream) and mix it together with a cooled custard and chocolate mixture

TO ASSEMBLE

1. De-mould the frozen caramel crème and place it back into the freezer
2. Prepare your mold 18 cm in diameter and place it on an even surface (If you are using mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar)
3. Pour 1/3 of the chocolate mousse into the mold
4. Place caramel crème on top of the mousse in the center
5. Pour the rest of the chocolate mousse on top of the crème
6. Place chocolate sponge (with crunch layer up) on top of the mousse and gently press it down
7. Level off with a palette knife Transfer to the freezer until frozen (preferably overnight)

TO FINISH

1. De-mould the cake and return into the freezer
2. Melt the chocolate glacage gently to 35-36C and process it with an immersion blender one more time (watch out for air bubbles) If your glacage is warmer than 35-36C – leave it to cool
3. Take the cake from the freezer and place it onto a wire rack with a tray below
4. Pour the glacage over the cake, ensuring all the sides are covered with the glacage
5. Leave it to set for about 5-10 minutes and using a palette knife remove the cake from the wire rack, cut the excess glacage from the bottom of the cake with a warm knife
6. Place it on a serving dish and leave to defreeze in a cool area
For decoration I used dark chocolate collar, dark chocolate copeaux, meringues, and cream Chantilly. If you are interested in a technique how to make chocolate decorations – leave a comment!

Hope you liked the recipe and will enjoy the cake as well!

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