Chocolate cake with orange cream

6 servings

60 minutes

Chocolate cake with orange cream is an exquisite combination of rich cocoa flavor and refreshing citrus notes. This dessert is inspired by Italian culinary traditions, where chocolate and orange create a harmonious duet that captivates gourmets. The delicate sponge cake with a rich chocolate taste is perfectly complemented by the airy orange cream, giving it a refined freshness. A light spiciness from fragrant pepper makes the flavor multifaceted and intense. This cake is ideal for festive events, family celebrations, and special moments when you want to indulge yourself and your loved ones. Decorated with orange zest, it attracts the eye and enchants with its aroma. It should be stored in the refrigerator to keep the cream tender and chilled while maintaining its rich flavor.

Energy value per serving

• Calories: 582.3
• Proteins: 7.3g
• Fats: 31.7g
• Carbohydrates: 68g

Ingredients

• Chocolate: 100 g
• Butter: 150 g
• Cream 10%: 50 ml
• Wheat flour: 130 g
• Cocoa: 10 g
• Sugar: 225 g
• Chicken egg: 2 pc
• Egg yolk: 2 pc
• Baking powder: 1 tsp
• Freshly squeezed orange juice: 150 ml
• Ground allspice: to taste
• Orange zest: 2 tsp
• Cornstarch: 2 tsp
• Salt: pinch

Cooking steps

1. Melt chocolate in a water bath, add 100 g of butter and cream, stirring occasionally until the mixture is homogeneous. Add half of the zest and ground pepper to taste, mix. Set aside.

   Required ingredients:

   • Chocolate: 100 g
   • Butter: 150 g
   • Cream 10%: 50 ml
   • Orange zest: 2 teaspoons
   • Ground allspice:  to taste

2. Mix flour, cocoa, 150 g of sugar, and baking powder. Whisk 2 eggs slightly and add to the cooled chocolate mixture. Incorporate the flour in 2-3 portions, mixing each carefully to avoid lumps.

   Required ingredients:

   • Wheat flour: 130 g
   • Cocoa: 10 g
   • Sugar: 225 g
   • Baking powder: 1 teaspoon
   • Chicken egg: 2 pieces

3. Pour the batter into a buttered mold and bake at 170 degrees for about 30 minutes until done.

   Required ingredients:

   • Butter: 150 g

4. For the cream: whisk the yolks and orange juice slightly, add the remaining sugar, starch, and zest. Bring to a boil and cook for a couple of minutes while constantly stirring. Remove from heat and add butter, mix it in, cover with plastic wrap and let the cream cool.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Freshly squeezed orange juice: 150 ml
   • Sugar: 225 g
   • Cornstarch: 2 teaspoons
   • Orange zest: 2 teaspoons
   • Butter: 150 g

5. Remove the finished cake from the mold and let it cool completely, then spread the cream and decorate with zest. Store in the refrigerator.

   Required ingredients:

   • Orange zest: 2 teaspoons