Orange Chocolate Layer Cake
|Unsalted butter||150 Gram, softened|
|Orange||1⁄2 , rind grated|
|Caster sugar||225 Gram|
|Eggs||5 , separated, whites stiffly beaten|
|Plain chocolate||150 Gram, melted|
|Plain flour||150 Gram, sifted|
|For orange butter cream|
|Unsalted butter||175 Gram|
|Chocolate scrolls||6 (Adjust Quantity As Needed)|
|Icing sugar||2 Tablespoon|
This layer cake with its fresh orange filling is just right for a special occasion.
Butter and line a 20 cm / 8 inch round cake tin with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Beat the butter together with the orange rind in a mixing bowl, until pale and soft.
Add the sugar and beat until light and fluffy.
Add the egg yolks, 1 at a time, beating well after each addition.
Stir in the melted chocolate.
Sift the flour into the bowl and fold into the butter mixture.
Fold in a third of the beaten egg whites, then fold in the rest.
Pour the mixture into the tin and bake in a preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave the cake in the tin for 5-10 minutes before turning it out to cool completely.
Cut the rind and pith from the oranges and then segment them, reserving the juice.
Place the sugar and water in a saucepan and stir over a low heat until the sugar is dissolved.
Cook the mixture to 102°C/215°F or until the syrup spins a short, fine thread from a spoon.
Add the orange segments and reserved juice and poach for 3-5 minutes.
Strain the syrup into another pan, cook until reduced by half and reserve.
To make the butter cream, dissolve the sugar with the water in a heavy saucepan.
Cook the syrup over a medium heat to a temperature of 102°C/215°F.
Whisk the egg yolks with the orange rind in a bowl, until thick and creamy.
Slowly pour the hot syrup over the yolks, beating constantly until the mixture is cool and fluffy.
In another bowl, beat the butter until it is smooth and creamy.
Add the egg yolk mix- ture a little at a time, beating constantly until the butter cream is firm and shiny.
To assemble the cake, slice the sponge into 2 layers.
Brush the bottom layer, cut side up, with some of the reserved syrup.
Spread it with a layer of the butter cream and arrange the orange segments on top.
Add the top layer and brush the upper side with more syrup.
Spread the remainder of the butter cream over the top and sides of the cake.
Decorate with the chocolate scrolls dusted with icing sugar.