Ingredients

Chocolate Sponge Biscuit with Orange Juice

  • 4 eggs
  • 120 grams (4.25 ounces) flour
  • 100 grams (3.55 ounces) sugar
  • 60 grams (2.10 ounces) chocolate
  • 60 grams (2.10 ounces) butter
  • 60 milliliters (2.10 ounces) orange juice
  • 15 grams (0.53 ounces) baking powder
  • zest to taste
  • vanilla to taste

Citrus-Ginger Curd

  • 220 grams (7.75 ounces) juice from 2 oranges and 1 lemon (+ zest)
  • 3 teaspoons fresh grated ginger
  • 150 grams (5.30 ounces) sugar
  • 4 eggs
  • 80 grams (2.80 ounces) butter
  • 2 tablespoons flour

Whipped Chocolate Crème

  • 300 grams (10.60 ounces) cream
  • 100 grams (3.55 ounces) chocolate
  • 350 grams (12.35 ounces) cream cheese

Equipment

  • 18 cm (7 inch) Cake Mold

    Make sure it’s non-stick or lined with parchment paper to easily release the cake.

  • Mixer

    A stand mixer or hand mixer will make the whisking and whipping process much easier.

  • Sieve

    Essential for sifting dry ingredients and ensuring a smooth, lump-free curd.

  • Blender

    Useful for blending the chocolate into the cream if you want a super smooth consistency.

  • Acetate Film

    Helps in assembling the cake with clean and smooth edges.

Instructions

Step 1

We have a new recipe for you! Try to cook this delicate chocolate cake with ginger curd and orange flavor. The calculation is for an 18 cm (7 inch) mold.

Step 2

1. **Prepare the Chocolate Sponge Biscuit**

Step 3

- Melt the chocolate.Use a double boiler to avoid burning the chocolate.

Step 4

- Sift all the dry ingredients together.

Step 5

- Whisk the egg whites with sugar until firm peaks form.Ensure no egg yolk gets into the whites to achieve the best volume.

Step 6

- In a separate bowl, whip the softened butter until it turns white.

Step 7

- Add the egg yolks to the butter one at a time, mixing well after each addition.

Step 8

- Incorporate the melted chocolate into the egg-butter mixture, followed by the orange juice, zest, and vanilla.

Step 9

- Gently fold in the flour mixture.

Step 10

- Finally, fold in the egg whites in three additions, being careful not to deflate the batter.

Step 11

- Pour the batter into your mold and bake at 170°C (338°F) for about 40 minutes. Check for doneness with a skewer.The skewer should come out clean or with a few crumbs.

Step 12

- Once baked, remove the crispy crust if desired. The finished biscuit should be juicy and moist. Cover it with plastic wrap and let it sit overnight.This helps the flavors meld and ensures a moist cake.

Step 13

- Once cooled, divide the sponge biscuit into three even layers.

Step 14

2. **Prepare the Citrus-Ginger Curd**

Step 15

- Whisk the eggs with the sugar until well combined.

Step 16

- Squeeze the juice from the oranges and lemon and remove the zest. Grate the ginger.

Step 17

- Mix all these components with the egg mixture and cook in a water bath for 5 to 7 minutes until thickened, stirring constantly.

Step 18

- Once the curd has thickened, remove from heat and continue stirring for a couple of minutes until smooth.

Step 19

- Stir in the butter and whisk until fully dissolved.Straining the curd through a sieve ensures a smooth texture.

Step 20

- For a stable curd, consider adding gelatin. There are two methods:

Step 21

- Method 1: Place the curd in the fridge until ready to use. Warm it up slightly before assembling the cake and add melted gelatin.

Step 22

- Method 2: Stabilize immediately by adding soaked gelatin to the warm curd, then pour into ring molds and freeze.

Step 23

3. **Prepare the Whipped Chocolate Crème**

Step 24

- Heat the cream until just simmering.

Step 25

- Pour the hot cream over the chocolate and stir until fully melted. Use a blender for a smoother texture if desired.

Step 26

- Refrigerate the mixture for at least a few hours, preferably overnight.

Step 27

- Once chilled, whip the crème to soft peaks.

Step 28

- Gradually add the cream cheese in two additions and whip again until smooth.

Step 29

4. **Assemble the Cake**

Step 30

- Place a layer of the sponge biscuit in a ring mold lined with acetate film.

Step 31

- Spread a thin layer of chocolate crème over the cake. Form a thicker edge of crème around the outside.

Step 32

- If using frozen curd, place it in the center. If using refrigerator curd, mix with gelatin and quickly spread in the middle.

Step 33

- Spread another thin layer of crème over the curd.

Step 34

- Repeat with the second layer of sponge biscuit, soaking it with orange syrup if desired.This adds extra flavor and moisture.

Step 35

- Repeat the crème and curd layers as before.

Step 36

- Finally, place the third layer of sponge biscuit on top and tighten the cake in the ring mold.

Step 37

- Refrigerate until ready to serve. Bon Appetit!

Servings

✨**Serving Suggestions & Ideas**✨

🎉Elevate your cake experience by serving each slice with a generous dollop of freshly whipped cream and a sprinkle of orange zest for that extra citrusy flair. 🥄

🍨Turn it into a dessert spectacle by pairing a slice of this cake with a scoop of vanilla ice cream, creating a delightful contrast of temperatures and textures. 🍦

🥂Hosting a gathering? Serve these slices on a beautiful platter, garnished with thin slices of candied orange and chocolate curls. Your guests will be wowed not just by the taste but also the presentation! 🍊🍫

🤫*Insider tip*: Drizzle some warm chocolate sauce over each slice just before serving – it adds a decadent touch that'll make everyone reach for a second piece. 🍴✨

Variations

✨**Gluten-Free & Vegan Variations**✨

🌱**Gluten-Free Option**: Swap out the regular flour for a gluten-free flour blend. Make sure the baking powder you use is gluten-free too. The texture might be slightly different but it will be just as delicious! 🍰

🌿**Vegan Option**: Replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), and use plant-based butter and cream cheese. For the whipped crème, substitute dairy cream with coconut cream. Your vegan friends will thank you! 🥥

🌟**Extra Tip**: For a vegan curd, try using a mix of cornstarch and water as a thickener in place of eggs, and vegan butter to replace the traditional butter. 🍋🌱

Faq

  • Why is my sponge biscuit not fluffy?

    The egg whites might not have been whipped to firm peaks, or you could have overmixed the batter causing it to deflate. Be careful during the folding stage!

  • How do I know when the sponge cake is done?

    A skewer or toothpick should come out clean when inserted into the center of the cake. Additionally, the cake should spring back when lightly pressed.

  • How can I avoid curdling my citrus-ginger curd?

    Make sure to cook it on a low to medium heat, stirring constantly. Using a double boiler or water bath helps to control the temperature more evenly.

  • Can I make the components in advance?

    Absolutely! You can prepare the sponge biscuit, curd, and whipped chocolate crème a day before assembling the cake. Just store them properly in the fridge.

  • How can I stabilize the curd without gelatin?

    Agar-agar can be used as a vegan alternative to gelatin. Follow the packet instructions to stabilize the curd accordingly.

  • Can I substitute oranges and lemon with other citrus fruits?

    Yes, you can experiment with other citrus fruits like grapefruit or lime for a different flavor profile. Adjust the sugar levels accordingly to balance the tartness.

Nutrition facts

CHOCOLATE CAKE WITH GINGER CURD
Recipe Yield:1 cake
Calories:Approximate calorie content per entire cake
Calories (Min - Max):3500 - 4000
Total Fat:250
Saturated Fat:150
Protein:60
Total Carbohydrate:350
Total Sugars:220