This time we share a recipe for a chocolate cake with orange custard. You may not believe, but there is absolutely no cream cheese in the composition.
Chocolate sponge biscuit
- Mix the water with butter and cocoa, and bring it to a boil.
- Whip the eggs with sugar until dense foam.
- Pour the hot chocolate mixture over the eggs, and keep whisking.
- Carefully add the flour and the baking powder
- Bake the sponge biscuit in a 16 cm (6.3 inch) mold at 180C (356F).
- Stir the juice, the zest, the sugar, the butter, one and the egg yolks over a low heat until thickened. Dissolve the swollen gelatin in that mass.
- Cool the custard to the room temperature.
- Mix it gently with the whipped cream.
- Pour the hot cream over the chocolate; mix and chill.
- Whip the butter, and add the chocolate mass into it; whisk.
- Stir in the whipped cream gently.
Cut the sponge biscuit into 4 pieces, and assemble the cake layering the biscuits one by one with chocolate crème and orange custard. You better do it in a ring mold (as the orange custard is pretty liquid). Or you may wait for the custard to stabilize before assembling the cake.
Leave the cake in the fridge for at least 3 to 4 hours.
If you replace one half of the chocolate with the coffee-flavored chocolate, you will get an amazing combination of tastes! It’s a real Paradise for all the coffee lovers and chocolate addicts!