Chocolate Orange Cake In men's style!

Рет қаралды 187

5 ай бұрын

Chocolate Orange Cake In men's style! Let's prepare a delicious and juicy cake that the male half will undoubtedly enjoy!
#cakes #yummy #sweets #cakedecorating
Ingredients
For the biscuit
3 eggs CO (180 g)
zest of ½ orange
juice of 1 orange (110-120 g)
50 g butter 82.5%
130 g sugar
160 g flour
7 g baking powder
Important: eggs and orange juice should be at room temperature.
For syrup
120 g water
70 g sugar
For the chocolate filling
zest of ½ orange
2 eggs CO
200 g chocolate (55% cocoa)
100 g butter 82.5%
50 g powdered sugar
Important: for the filling, all ingredients must be at room temperature.
For the ganache
230 g dark chocolate
190 g cream 33-35%
40 g butter 82.5%
Preparation
Biscuit
1. Set the oven to preheat to 180°C, heating mode “top-bottom”.
2. Melt the butter in a saucepan on the stove (or in the microwave). Try not to overheat it, just bring it to a liquid state. Remove from heat and let the oil cool.
3. Divide the eggs into whites and yolks. Make sure not a drop of yolk gets into the white.
4. Beat the whites at medium speed until stable foam.
5. In a separate bowl, beat the yolks with sugar at high speed. Add melted butter (it should cool and be slightly warmer than room temperature), orange zest and juice. Using a mixer or whisk, quickly combine into a homogeneous mixture.
6. Муку и разрыхлитель смешиваем в миске и просеиваем к жидким ингредиентам. Замешиваем тесто лопаткой.
7. Аккуратно вводим в тесто взбитый белок.
8. Бисквит выпекаем в разогретой до 180°С духовке 35-40 минут, готовность можно проверить зубочисткой - она должна выходить из середины бисквита сухой.
9. Готовый бисквит остудить до комнатной температуры. Затем заверните его в пленку и оставьте на ночь в холодильнике.
Syrup
1. Combine sugar and water in a saucepan. Bring to a boil and simmer for a couple of minutes
2. Pour the syrup into a glass and cool in the refrigerator. To assemble the cake, use only well-cooled syrup.
Ganache for coating
1. Melt dark chocolate in a water bath. Try to stir the chocolate constantly so it doesn't overheat.
2. Heat the cream slightly over low heat (to about 40°C). The cream should not be hotter than the chocolate, otherwise it will curdle.
3. Pour the cream into the chocolate and mix thoroughly with a spatula until completely smooth. Add butter and mix again until smooth.
4. Cover the ganache with cling film and leave it in the refrigerator for three hours. During this time, the ganache will thicken and can be easily whipped.
Filling
1. Melt dark chocolate in a water bath. Try to stir the chocolate constantly so it doesn't overheat. Let the melted chocolate cool.
2. In a mixing bowl, combine powdered sugar and yolks. Beat at high speed until white. Add oil and continue whisking.
3. Add zest and melted chocolate into the butter-yolk mixture. Beat at medium speed (or slightly higher than medium) for about 2 minutes.