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Ingredients:
- 220 g BAM dark chocolate drops
- 450 g whipping cream
- 10 g butter
- 3 eggs (medium)
- 90 g granulated sugar
- finely grated zest of 1 organic orange
- 30 ml oil
- 40 ml freshly squeezed orange juice
- 7 g baking powder
- 90 g all-purpose flour
- 20 g BAM cocoa powder
- 30 ml water
- 70 ml freshly squeezed orange juice
- 10 g vanilla sugar
- 80 g BAM dark chocolate drops
- 70 g whipped cream
- 3 drops of orange oil (extract)
Instructions:
1
First, prepare the vanilla filling, as it must be well cooled for later. Boil 200 g of heavy cream and pour it over the chocolate. Wait for one minute, then mix with a kitchen spatula until everything is well combined. Add butter and stir until it melts. Let it cool to room temperature, then refrigerate. Whip 250 g of heavy cream and put it in the fridge (later it will be mixed with the chocolate).
2
First, prepare the vanilla filling, as it must be well cooled for later. Boil 200 g of heavy cream and pour it over the chocolate. Wait for one minute, then mix with a kitchen spatula until everything is well combined. Add butter and stir until it melts. Let it cool to room temperature, then refrigerate. Whip 250 g of heavy cream and put it in the fridge (later it will be mixed with the chocolate).
3
While the sponge is baking, you can already prepare the sugar solution. To do this, mix all the ingredients (water, orange juice and sugar) in a small saucepan and heat them so that the sugar dissolves. Let it cool down.
4
Beat the cooled filling with a hand mixer until it rises and becomes a lighter color. Using a spatula, fold 250 g of whipped cream into the fluffy filling.
5
Now layer the cake. First, place the bottom sponge layer on a cake plate and attach the cake ring. Moisten the cake with the sugar solution and spread half of the filling on top. Cut the top layer into a 14 cm circle (4 cm less than the diameter of the cake), place it on the filling and moisten it. Spread with the rest of the filling, making sure to fill the space around the sponge first. Smooth the top of the filling and refrigerate for half an hour to firm up.
6
Bring the heavy cream to a boil and pour over the chocolate and orange oil. Wait a minute and then stir until the glaze is smooth. Now pour this over the filling and place in the refrigerator to set.
7
Remove the ring from the cooled cake and decorate as desired.
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