The rich taste of dark chocolate perfectly complements the refreshing orange cream interlayer. The idea of making a chocolate cake belongs to Robert Lynx, the owner of the Maison du Chocolat in Paris.
It is necessary
- For almond cakes:
- - 10 egg whites;
- - 160 g almond flour;
- - 160 g of powdered sugar;
- - 125 g sugar;
- For orange cream:
- - 1 egg;
- - 2 oranges;
- - 70 g of sugar;
- - 40 g butter;
- - 2 egg yolks;
- - 6 g of gelatin;
- - 75 g cream;
- For chocolate cream:
- - 200 g cream;
- - 80 g butter;
- - 250 g of black chocolate (60% cocoa);
- For chocolate glaze:
- - 200 ml of milk;
- - 30 g of sugar;
- - 30 g butter;
- - 200 g of black chocolate (70% cocoa);
Instructions
Step 1
Prepare almond crusts. Combine almond flour with powdered sugar and cocoa, sift. If there is no ready-made almond flour, then you can add almonds ground in a coffee grinder to the regular flour. Beat the whites separately until fluffy, add sugar and beat again until smooth.
Step 2
Gently mix the proteins with the flour mass from top to bottom, in portions in three steps. Divide the dough into three equal portions and place each in a 24 cm dish lined with parchment. Bake the cakes in an oven preheated to 200 ° C for 15-17 minutes.
Step 3
Make chocolate cream. Mix 100 g of cream with chopped chocolate, stir until smooth over low heat. Whisk the butter until fluffy. Add chilled chocolate in portions (spoonful), beat until smooth. Set aside 250 g of cream and stir with whipped cream. Leave the rest of the cream to lubricate the third (top) crust.
Step 4
Collect the cake. Lay out the first crust, brush it with chocolate cream, cover with the second crust and refrigerate.
Step 5
Make orange cream. Remove the zest from the oranges and grate; make 200 ml of juice from the pulp. Pour 3 tablespoons of water over the gelatin. Leave to swell. Combine sugar, yolks, zest, butter, juice in a bowl with a thick bottom and put on low heat or better in a water bath. Boil the mixture until thick, stirring continuously.
Step 6
Add gelatin and stir quickly to dissolve. When the mixture has cooled, put it in the refrigerator until it solidifies completely. Whisk the cream with a blender and combine with the cooled cream, mix gently. Spread the orange cream over the second cake and cover with the third cake. Place in refrigerator to set. Then brush the third (top) crust with the chocolate mass that you set aside and put it back in the refrigerator.
Step 7
Make a chocolate frosting. Boil milk, add sugar, butter, chopped chocolate and simmer over low heat until smooth. Gently pour the icing cooled to 35 ° C in the center of the cake so that it covers the whole cake. Place the cake in the refrigerator. Decorate the cake with chocolate.
Step 8
Several white chocolate orchids can be crafted to decorate a cake. To do this, first prepare templates for the petals from parchment. Melt the chocolate and cover the templates, transfer gently to plates. Place in refrigerator to set. Having freed the petals from the parchment, hold them together with melted chocolate and place the finished flower in the refrigerator, and then decorate the cake.
