Ingredients
Biscuit
- 80 grams (2.80 ounces) sugar
- 80 grams (2.80 ounces) flour
- 25 grams (0.90 ounces) cocoa
- 0.5 teaspoon baking soda
- 1 egg
- 100 grams (3.55 ounces) milk
- 40 grams (1.40 ounces) vegetable oil (olive or sunflower)
- 2 teaspoons vinegar (5-6%)
Orange Confit
- 2 oranges
- 100 milliliters (3.40 fluid ounces) water
- 5 tablespoons sugar
- 2 teaspoons agar
- 1 teaspoon sugar (for agar)
Souffle
- 9 grams (0.30 ounces) agar
- 210 grams (7.40 ounces) water
- 550 grams (19.40 ounces) sugar
- 250 grams (8.80 ounces) butter
- 120 grams (4.25 ounces) condensed milk
- 70 grams (2.45 ounces) chocolate
- 3 egg whites
Equipment
- Mixing Bowl
Ensure it's large enough to mix all the ingredients without spilling.
- Electric Mixer
A stand mixer or hand mixer will make the job easier and your dough silkier.
- Baking Mold
Use an appropriate size to ensure your biscuit bakes evenly.
- Saucepan
Sturdy enough to withstand boiling the agar and sugar syrup.
- Thermometer
For precise temperature measurements, especially for the syrup.
- Cooling Rack
Essential for proper air circulation and cooling of your baked goods.
Instructions
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Servings
Variations
Faq
- How do I know when my biscuit is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it's ready.
- Can I use a different type of oil?
Yes, you can use any mild-flavored oil like canola or grapeseed oil.
- What's the best way to combine the egg whites and syrup?
Slowly pour the syrup into the whipped egg whites in a thin stream, constantly whipping to avoid collapse.
- How do I know if my syrup is at the correct temperature?
Use a candy thermometer to ensure accuracy; ensure syrup drips from the spatula in a thick, steady stream.
- How long should I let the cake cool before adding the ganache?
Allow the cake to refrigerate for 3-4 hours until fully set before you pour ganache on top.
- Any tips for making the perfect orange confit?
Ensure the agar and sugar mixture is thoroughly combined and boils properly to set nicely.