Ingredients
Chocolate Biscuit
- 150 grams (5.30 ounces) butter
- 150 grams (5.30 ounces) chocolate
- 1.25 teaspoons (0.21 ounces) baking powder
- 110 grams (3.90 ounces) flour
- 2 eggs
- 1.5 tablespoons (0.53 ounces) cocoa powder
- 180 grams (6.35 ounces) sugar
Whipped Ganache
- 100 grams (3.55 ounces) dark chocolate (70%)
- 230 grams (8.10 ounces) cream (33%)
Orange Confit
- 400 grams (14.10 ounces) orange pulp and zest
- 30 grams (1.05 ounces) sugar
- 13 grams (0.45 ounces) corn starch
- 2 sprigs of rosemary
Chocolate Coating
- 200 grams (7.05 ounces) dark chocolate (70%)
- 100 grams (3.55 ounces) cream (33%)
- 100 grams (3.55 ounces) soft butter
Equipment
- 18 cm (7 inch) Cake Pans
Ensure even baking by using three identical cake pans. If you don't have three, bake in batches.
- Blender
A high-quality blender will ensure silky smooth ganache and confit. No lumps allowed!
- Mixer
Whipping the cream to perfection is key; a stand mixer or a hand mixer will work just fine.
- Spatula
A good silicone spatula will help you scrape every last bit of that delicious ganache.
- Cooling Rack
Essential for cooling your brownie layers evenly to avoid soggy bottoms.
- Baking Paper
Line your pans with baking paper to make sure your cakes come out effortlessly.
Instructions
Step 1
Melt the chocolate and butter together, then let it cool slightly.
Make sure the mixture isn't too hot when you add it to the eggs to avoid scrambling them.
Whip the sugar and eggs together in a large bowl until the mixture is light and fluffy. Fold in the melted chocolate and butter mixture until well combined.
Fold gently to retain the air in the whipped eggs.
In another bowl, sift together the baking powder, flour, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, folding until just combined.
Do not overmix the batter.
Pour the batter evenly into the three prepared molds.
Bake in a preheated oven at 160-180°C (320-356°F) for about 13 to 15 minutes. It's important not to overbake the brownie; it should remain moist inside.
Use a toothpick to check doneness; it should come out with some moist crumbs.
Step 2
Melt the dark chocolate. Heat the cream until it's hot but not boiling. Pour the hot cream over the melted chocolate and blend until smooth to form an emulsion.
Place the ganache in the refrigerator overnight. Before using it, whip the ganache with a mixer until it's light and fluffy.
Chill your mixer beaters for better results.
Step 3
Peel the oranges, removing the zest and white fibers. Use only the pulp.
In a small pot, combine the orange pulp, zest, sugar, and rosemary sprigs. Cook over medium heat for several minutes, then remove the rosemary sprigs.
Dissolve the corn starch in a small amount of cold water, then pour it into the boiling orange mixture. Continue to cook until the mixture thickens.
Keep stirring to avoid lumps.
Remove from heat and let it cool.
Step 4
Melt the dark chocolate and set aside.
Heat the cream until it's hot but not boiling, then pour it over the melted chocolate. Allow the mixture to cool slightly before stirring in the soft butter.
Using a blender, blend until the mixture is smooth. Refrigerate for an hour before using it to cover the cake.
Ensure the butter is soft but not melted when adding it to the mixture.
Step 5
Layer the chocolate biscuit and whipped ganache, adding the orange confit in between the layers. Cover the entire cake with the chocolate coating. Refrigerate for at least an hour before serving.
Use a spatula to smooth the chocolate coating for a professional look.
Bon Appetit!
Servings
🏡 Perfect for a Cozy Family Gathering: Serve this luxurious pastry as the centerpiece of your family dinner. Cut generous slices and pair it with a scoop of vanilla ice cream. You’ll have everyone asking for seconds!
✨ Elevate Your Dinner Party: Want to impress your guests? Plate each serving artistically with a drizzle of extra chocolate ganache, a few candied orange slices, and a sprig of rosemary for that chef-like presentation.
🍃 Alfresco Indulgence: Take this pastry to your next picnic! Wrap slices individually and keep them cool in a chilled basket. Imagine enjoying this decadent slice under a tree, with the birds serenading you. Absolute bliss!
🎥 Movie Night Delight: This cake also serves as an indulgent treat for a movie night. Pair it with your favorite hot beverage, whether it's a frothy cappuccino, herbal tea, or a thick hot chocolate for a truly comforting experience.
Variations
🌾 Gluten-Free: Swap out the regular flour for an all-purpose gluten-free flour blend. Make sure it's a 1:1 substitute to keep the texture just right. You'll never know the difference!
🌱 Vegan: Replace the butter with a high-quality vegan butter substitute and use a plant-based cream. For the eggs, a mixture of chia seeds and water (1 tbsp chia seeds to 2.5 tbsp water per egg) works as a wonderful binder. 🌿
Faq
- How do I prevent my brownie layers from drying out?
Be mindful of the baking time. Start checking at the 13-minute mark using a toothpick; it should come out with a few moist crumbs.
- What if I don't have a blender for the ganache?
You can use a whisk, but make sure to mix thoroughly to get a smooth, shiny consistency.
- Can I make the confit ahead of time?
Absolutely! You can prepare the orange confit up to three days in advance and store it in the refrigerator.
- Is it possible to use milk chocolate instead of dark chocolate?
You can, but it will be significantly sweeter. You might want to reduce the sugar in the brownie layers if you choose to use milk chocolate.
- How do I get a smooth coating on the cake?
Make sure your ganache is at room temperature and use a spatula to spread it evenly. A hot knife can also help to smooth out any imperfections.
- Can I freeze this cake?
Yes, you can freeze the cake layers separately, and then assemble and frost it later for best results. Just make sure to thaw it in the refrigerator overnight before serving.
