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CHOCOLATE CAKE WITH GINGER CURD
We would like to share a recipe for a delicate chocolate cake with ginger curd and orange flavor.
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Chocolate sponge biscuit with orange juice
- eggs – 4 pcs | 4.00 items
- flour – 120 g | 4.25 oz
- sugar – 100 g | 3.55 oz
- chocolate – 60 g | 2.10 oz
- butter – 60 g | 2.10 oz
- orange juice – 60 g | 2.10 oz
- baking powder – 15 g | 0.55 oz
- zest and vanilla | 0.00 to taste
- Melt the chocolate.
- Sift all the dry ingredients.
- Whisk the egg whites with sugar until firm peaks.
- Whip the soft butter until white.
- Add the egg yolks to the butter, one at a time.
- Add the chocolate to the egg-butter base, and then add the juice, zest and vanilla.
- Mix it with the flour.
- Finally, add the egg whites in three passes.
- Bake the sponge biscuit at 170C (338F) for about 40 minutes. Check the readiness with a skewer.
There is a crispy crust on the biscuit; remove it later. The finished biscuit is very juicy and moist. Cover it with the film overnight. Divide the cooled sponge biscuit into three cake layers.
For the citrus-ginger curd:
- juice from 2 oranges and 1 lemon (+ zest) 220 g | 7.75 oz
- fresh ginger (grated) 3 tsp | 3.00 tsp
- sugar 150 g | 5.30 oz
- eggs 4 pcs | 4.00 items
- butter 80 g | 2.80 oz
- flour 2 tbsp | 2.00 tbsp
- Whip the eggs with sugar.
- Squeeze the juice, and remove the zest; grate the ginger.
- Mix all the components with the eggs, and cook it in a water bath for 5 to 7 minutes until thickened, stirring constantly.
- As soon as the curd is brewed, take it off from the heat. Keep stirring for a couple of minutes; it should be thick and smooth.
- Stir in the butter, and whisk until dissolved; rub the mass through a sieve to weed out the zest and the ginger.
Next, we would like to share a secret for a stable curd: stabilize it with gelatin for the interlayer.
There are two options. The first one is to place the ready-made curd in the fridge, and to get it out before assembling the cake; then you should warm it up a little, add the melted gelatin, and smear it directly into the interlayer.
The second option is to make a blank immediately in the ring mold, like confit. For this amount of the curd you should take 8 g (0.30 oz) of gelatin, and soak it.
When the curd is completely ready (filtered, but still warm), add the gelatin. Pour the curd into two ring molds, and put it in the freezer.