Description

Chocolate orange cake-souffle
Do You love the combination of orange, chocolate and almond? Here I love. So I want to offer You tasty and healthy dessert, which are present in harmony with each other, all three of these taste.

Ingredients

  • Sour cream

    200 ml

  • Dark chocolate

    80 g

  • Jam

    150 ml

  • Cream

    100 ml

  • Almonds

    30 g

  • Oat flakes

    50 g

  • Gelatin

    10 g

  • Vanilla sugar

    1 pack

  • Butter

    30 g

Cooking

step-0
Just want to warn you that pure cooking time, excluding the time for solidification. That's all we need for the chocolate base cake: chocolate, butter, roasted and lightly crushed peanuts and cereal.
step-1
Melt broken chocolate squares and butter in a saucepan over low heat or in a water bath. While stirring, heated and brought to homogeneity. Immediately pour chocolate mixture of crushed nuts and oats, mix thoroughly.
step-2
The resulting mixture is put into the form and carefully even out the surface with a silicone spatula. I used a round shape with a diameter of 18 cm as soon As the chocolate is completely cooled, remove the base in the fridge.
step-3
Gelatin soaked in 40 ml of cold boiled water. Gelatin is different, and the time it will take for it to swell, are also different. Be sure to see the instructions on the package of your gelatin. My gelatin was soaked for 10 minutes. As soon as the swelled gelatine, dissolve it in a saucepan along with the jam to a boil in no case do not bring to not lose their properties.
step-4
When jelly orange weight podostynet, combine it with sour cream. That gelatin is not curled in contact with more cold cream, proceed as follows: "introduce" the mass with each other, adding to the orange mass a couple of tablespoons of sour cream and mix thoroughly, then pour the mixture to the remaining cream, stir with a spoon and then blend them. Thus, we obtain a homogeneous air mass. Put the bowl in the refrigerator to creamy orange mousse managed to grab a bit before adding the cream.
step-5
Whisk the cream with the sachet of vanilla sugar to stable foam, then combine the whipped cream with a creamy orange mousse.
step-6
Take out of the refrigerator base, which by this time should fully harden, spread on it a layer of soufflé, carefully even out the surface. Remove at least 2 hours in the refrigerator before full hardening.
step-7
The finished cake is neatly extracted from the mould on a dish, sprinkle with cocoa. I decorated the cake stains from melted orange marmalade, chocolate chips and almonds. Enjoy it, dear friends!
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