Christmas chocolate orange cake
Christmas chocolate orange cake - Zdjęcie 0
Christmas chocolate orange cake
GINGERBREAD SHORT PASTRY
Ingredients:
  • 120g Butter
  • 160g Sugar
  • 80g Plain flour
  • 80g Almond flour
  • 8g Gingerbread spice
Preparation:
Add the sugar to soft butter and mix. Add sieved flour, almond flour and gingerbread spice. Spread a thin layer, cool and cut out 3 rectangles. Bake it at 170°C for 15 minutes.
CHOCOLATE SPONGE CAKE
Ingredients:
Preparation:
Whisk the egg yolks with the 30g of sugar and blend with the chocolate (melted at 45°C). Whisk the whites separately with the 75g of sugar. Blend the two mixtures, adding the cocoa. Spread on a tray with a silicone mat and bake at 180°C for 10 minutes. Cut out 6 rectangles when ready.
ORANGE JELLY
Ingredients:
  • 350g Orange puree
  • 30g Sugar
  • 22g Gelatine
  • 8g Concentrated orange paste
Preparation:
Peel the oranges and mix in a blender. Strain the mixture, add the gelatine, sugar and orange paste and heat to 80°C. Pour the mixture into 3 rectangular silicone moulds and freeze.
DARK CHOCOLATE MOUSSE
Ingredients:
150g Dark Chocolate 56% - Barima Artisanal (code CHN56XX3)
150g Dark Chocolate 72% - Barima Artisanal (code CHN72XXA3)
150g Cream 30%
12g Gelatine
600g Whipped cream 30%
Preparation:

Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate. Gently blend with the whipped cream.

Coat the frozen cake with white velvet spray - Barima Artisanal Color (code AP0379NE) and gold colour spray - Barima Artisanal Color (code AP0201OR), then finish with chocolate decorations – Barbara Decor:

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