Ingredients

Biscuit
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
flour
0.25 cup
80 g
2.80 oz
2.64 fl oz
cocoa
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
baking soda
0.50 tsp
2.46 ml
egg
1 pc
milk
0.50 cup
100 g
3.50 oz
3.30 fl oz
vegetable oil (olive//sunflower)
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
vinegar 5-6%
2 tsp
9.84 ml
Orange confit
oranges
2 pc
water
0.50 cup
100 ml
3.30 fl oz
sugar
5 Tbs
agar
2 tsp
9.84 ml
sugar (for agar)
1 tsp
4.92 ml
Souffle
agar
0.50 tbsp
9 g
0.32 oz
0.30 fl oz
water
0.75 cup
210 g
7.35 oz
6.93 fl oz
sugar
2.25 cup
550 g
19.25 oz
18.15 fl oz
butter
1 cup
250 g
8.75 oz
8.25 fl oz
condensed milk
0.50 cup
120 g
4.20 oz
3.96 fl oz
chocolate
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
egg whites
3 pc

Method

Biscuit

You will need:

  • 80 g sugar | 2.80 oz
  • 80 g flour | 2.80 oz
  • 25 g cocoa | 0.90 oz
  • 0.5 tsp baking soda
  • 1 egg
  • 100 g milk | 3.55 oz
  • 40 g vegetable oil | 1.40 oz
  • 2 tsp vinegar 5-6%

Mix all the dry ingredients; add the rest pieces with vinegar at the end. With a mixer, achieve a glossy smooth dough. Pour it into a mold and bake for 15 to 20 minutes at the temperature of 180°C.

Orange confit

For the orange confit (agar-based):

  • 2 oranges
  • 100 ml water | 3.40 fl oz
  • 5 tbsp sugar
  • 2 tsp agar + 1 tsp sugar (mix)
  1. Peel the zest from one orange and add 1 tablespoon of sugar. Squeeze the juice out of the orange, and add 3.40 fl oz of water.
  2. Carefully get the pulp from one orange. Cut it into pieces.
  3. Put the juice and water on the stove, add 4 tablespoons of sugar (you can adjust to taste yourself), wait until it boils.
  4. Then add agar and sugar, stir it and bring to a boil again. Remove it from the stove and pour into a ring. Put the pieces of orange pulp on top. Refrigerate for 3 to 4 hours to stabilize.

Chocolate souffle

Ingredients:

  • 9 g agar | 0.30 oz
  • 210 g water | 7.40 oz
  • 550 g sugar | 19.40 oz
  • 250 g good butter | 8.80 oz
  • 120 g condensed milk | 4.25 oz
  • 70 g chocolate | 2.45 oz
  • 3 egg whites
  1. Stir agar with water. Boil it. Add sugar. Bring the syrup to a boil until the temperature of 230 to 237F. It should drain from the spatula in a non-tearing viscous trickle. Then leave it to cool to 176F.
  2. Meanwhile, whip the soft butter with condensed milk and melted chocolate until fluffy texture. As soon as the syrup is 194F, start whipping the whites. At the time of brewing the egg whites with syrup, they should already be whipped into a fluffy foam.
  3. Pour the syrup into this foam in a thin stream and keep whipping the mass until a tight meringue. Then add butter/condensed milk and whip thoroughly again.

Cake assembling

Quickly pour the mass into a ring, onto a biscuit and confit. It is better to wrap the ring with a border tape. You can also put the biscuit in the middle and pour the top.

Leave the cake in the fridge for 3 to 4 hours, then pour the ganache on top. Ratio cream : chocolate = 1 : 1.