Chocolate-orange cake with coffee cream
8 servings
50 minutes
Chocolate-orange cake with coffee cream is a true delight for gourmets. Inspired by classic European desserts, this cake combines the rich flavor of dark chocolate with refreshing citrus notes of orange. The light bitterness of espresso in the airy mascarpone cream adds refined depth. Creamy, delicate, and rich, it is perfect for festive occasions and cozy evenings. Orange slices caramelized in liqueur add an elegant touch and a slightly crunchy texture. This cake is not just a dessert but a true celebration of flavor.
1
Melt chocolate with butter in a water bath, beat eggs with 150 grams of sugar. Add sifted flour. Mix juice, zest, and liqueur with chocolate and pour it into the batter. Stir.
- Dark chocolate: 300 g
- Butter: 200 g
- Chicken egg: 4 pieces
- Wheat flour: 125 g
- Orange zest: 1 tablespoon
- Orange juice: 2 tablespoons
- Orange liqueur: 15 ml
2
Place the dough in molds and bake in a preheated oven at 180 degrees for 35 minutes.
3
Dissolve 50 grams of sugar in coffee, wait for it to cool, pour into mascarpone and whip everything well.
- Sugar: 200 g
- Espresso: 210 ml
- Mascarpone cheese: 350 g
4
Spread cream on the layers and stack them on top of each other. Caramelize orange slices in brown sugar with liqueur. Decorate the cake with them. Refrigerate for a couple of hours.
- Orange juice: 2 tablespoons
- Orange liqueur: 15 ml
- Sugar: 200 g
