Orange cake with white and milk chocolate soufflé

10 servings

180 minutes

Orange cake with white and milk chocolate soufflé is a refined combination of airy sponge cake with a rich orange aroma and two types of delicate chocolate soufflé. This dessert embodies European pastry tradition, merging the harmony of citrus freshness and intense chocolate flavor. Geneva sponge adds lightness to the cake, orange jam provides a pleasant fruity tartness, while layers of milk and white chocolate create a rich texture. Ideal for special occasions: it will adorn the festive table and offer true delight to all dessert lovers. After overnight cooling, it achieves perfect consistency, and its tenderness and exquisite taste leave an unforgettable impression.

Energy value per serving

• Calories: 420.4
• Proteins: 8.6g
• Fats: 23.3g
• Carbohydrates: 43.7g

Ingredients

• Sugar: 100 g
• Chicken egg: 5 pc
• Wheat flour: 100 g
• Baking powder: 1 tsp
• Orange zest: 1 pc
• Orange jam: 200 g
• Milk chocolate: 100 g
• White chocolate: 100 g
• Gelatin: 20 g
• Cream 30%: 400 ml

Cooking steps

1. Bake a regular Geneva sponge (separate the yolks from the whites, beat the whites with half the sugar until stiff peaks form, combine them with the whipped yolks and the remaining sugar (carefully), and add flour and baking powder).

   Required ingredients:

   • Sugar: 100 g
   • Chicken egg: 5 piece
   • Sugar: 100 g
   • Wheat flour: 100 g
   • Baking powder: 1 teaspoon

2. Place the dough on a rectangular baking sheet - 20 by 30 cm, lined with parchment, and bake at 180 degrees for 10 minutes. Cool the cake.

3. Cut it into long strips about 3.5-4 centimeters wide, spread orange jam on all of them, and then roll the strips one by one into a horizontal roll.

   Required ingredients:

   • Orange jam: 200 g

4. Place the sponge roll in the center of a springform pan, and put strips of parchment paper around the edges.

5. Prepare the soufflé: whip the cream

   Required ingredients:

   • Cream 30%: 400 ml

6. Chocolate mousse: melt milk chocolate in a water bath, then pour it into half of the cream, mix, and add half of the melted gelatin from the packet. To prepare gelatin, check the packaging; usually, you need to soak it in cold water until it swells, then heat it without boiling, and stir until fully dissolved.

   Required ingredients:

   • Milk chocolate: 100 g
   • Cream 30%: 400 ml
   • Gelatin: 20 g

7. Pour the milk chocolate soufflé around the edges of the biscuit in the mold.

8. Prepare the soufflé with white chocolate similarly, just melt white chocolate instead of milk chocolate.

   Required ingredients:

   • White chocolate: 100 g
   • Cream 30%: 400 ml
   • Gelatin: 20 g

9. When the milk chocolate soufflé sets, pour in the white chocolate soufflé.

10. Place in the refrigerator for 6-8 hours (overnight)

11. In the morning, remove the ring from the cake, take off the strips, and enjoy the luxurious dessert.