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Chocolate - orange cubes

Chocolate - orange cubes

Name: Chocolate - orange cubes
Total time: 1 h
Ingredients: 2 eggs; 2 tablespoons water; 100 g sugar; 100 g flour; 20 g cocoa; 1 vanilla pudding; 300 g orange juice (3-4 oranges); 50 ml of water; 4 tablespoons sugar; grated peel of one orange; 0,5 sachet of gelatine powder; 200 ml sweet cream; 50 g milk chocolate; 20 g butter or oil; teaspoon milk

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 15

BAM Milk Chocolate is a versatile, premium Belgian chocolate with at least 35.1% cocoa solids. It is ideal for creams, mousses, ganaches, ice creams, biscuits, cookies, sponge cakes and other creamy chocolate textures. The chocolate is shaped into smaller droplets for faster and more even melting of the chocolate. It is a light, creamy milk chocolate with a hint of caramel.

We have prepared a recipe for making chocolate cubes with orange notes.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

2 eggs
2 tablespoons water
100 g sugar
100 g flour
20 g cocoa

ingredients for the cream:

1 vanilla pudding
300 g orange juice (3-4 oranges)
50 ml of water
4 tablespoons sugar
grated peel of one orange
0,5 sachet of gelatine powder
200 ml sweet cream

ingredients for the dressing:

50 g milk chocolate
20 g butter or oil
teaspoon milk

Instructions:

preparation procedure:

Beat the eggs in a bowl. Beat for 5 - 10 minutes, adding lukewarm water and sugar in between. Slowly and with feeling stir in the sifted flour and cocoa.

Place the sponge cake in a baking tray and place it in a preheated oven at 170 degrees for about 20 minutes.

While the sponge cake is baking, prepare the cream. First, zest the oranges and add water, grated orange peel and sugar to the juice.

Pour 5 tablespoons of the liquid into a bowl, whisk the liquid and the pudding powder together and bring the remaining liquid to the boil. Cook as a pudding and then cool.

Shake the gelatine in a bowl and add 2 tablespoons of water. Allow the gelatine to swell and then dissolve it over a water bath. Once melted, stir it into the cream.

Then return to the sponge cake. Cut the cooled one three times to make 3 layers.

Moisten the first layer with the juice and cover with a third of the cream. Repeat twice more. Then top the third layer of cream with chocolate topping (chocolate melted over a water bath).

Refrigerate for a few hours, then cut into any size you like before serving.

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