Description
Very chocolate cake from pastry chef Julia Stefania. Delicate chocolate cakes soaked in orange syrup, a layer of Sicilian jam "Bitter orange" and lots of delicious chocolate cream - just what the doctor ordered from the autumn Blues!!
Ingredients
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Chicken egg
7 piece
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Cocoa powder
20 g
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Flour
160 g
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Potato starch
50 g
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Sugar
200 g
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Vanilla
0.25 tsp
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Butter
-
Water
250 g
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Sugar
75 g
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Liqueur
70 ml
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Orange zest
1 piece
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Milk
1 l
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Sugar
225 g
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Cocoa powder
30 g
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Dark chocolate
150 g
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Yolk egg
7 piece
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Corn starch
80 g
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Jam orange
150 g
Cooking
Chocolate sponge cake: preheat the Oven to 180 ° C Beat the eggs with sugar and vanilla in a water bath to OSVETLENIE and increasing in volume, the mass must reach a temperature of 35 ° C. It takes only a few minutes, the mass will be very fluffy and airy.
Sift the flour, starch, cocoa.
Stir bulk ingredients with a spatula into the egg mixture, the mass must not fall.
Shape with a diameter of 28 cm to grease with a piece of soft butter, sprinkle with flour, the excess flour to shake. Pour the batter into the pan, bake for 25 minutes, readiness check wooden skewer.
Ready biscuit cool completely on wire rack. Before cutting the cakes sponge cake to put in a plastic bag, put in the freezer for half an hour so the cake will be cut into cakes.
Orange syrup: in a saucepan, mix water with sugar, bring to the boil and complete dissolution of sugar, add zest, remove from heat. Allow to cool to room temperature, peel to throw out. Add the orange liqueur.
Cream: Cream is obtained with the stock, I have a little bit left. Cocoa: in saucepan, mix 100 grams of sugar, cocoa, add milk, bring to a boil, stirring with a whisk.
Meanwhile, beat egg yolks with sugar until white, enter the starch, whisk.
Cocoa strain through a strainer, pour a thin stream into the yolks, still whisking. Mass pour into a saucepan, cook for 5 minutes, stirring constantly with a whisk until thick. Chocolate to break into pieces, add to the hot cream, stir well to dissolve the chocolate. The finished cream cover with cling film touching the cream to avoid a crust on the surface of the cream to cool to room temperature, put into the refrigerator to cool.
To assemble the cake: sponge Cake cut into 3 layers.
The lower layer with a brush to impregnate orange syrup, brush a thin layer of jam,
Oil cream. Cover with the second Korzh, povotorit actions, as with the first layer.
Cover with the last cake layer, soak with syrup, spread with cream coat with cream sides of cake, decorate with chocolate shavings, slices of orange and Mandarin.
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