CHOCOLATE & ORANGE CAKE

Ingredients

Chocolate biscuit

200 grams (7.05 ounces) bitter chocolate (with at least 70% cocoa content)
50 grams (1.75 ounces) butter
1 teaspoon instant coffee
60 milliliters (2 fluid ounces) hot water
50 milliliters (1.70 fluid ounces) orange liquor (or orange juice)
Zest of 1 orange
6 eggs
150 grams (5.30 ounces) flour
50 grams (1.75 ounces) cocoa powder
200 grams (7.05 ounces) sugar
2 tablespoons sugar
Pinch of salt

Orange custard

4 oranges
60 grams (2.10 ounces) butter
75 grams (2.65 ounces) sugar
2 eggs
1 egg yolk
0.67 teaspoon corn starch
400 grams (14.10 ounces) cream (33%)
100 grams (3.55 ounces) sugar

Orange syrup

100 grams (3.55 ounces) orange juice
50 grams (1.75 ounces) sugar
Zest of 0.5 orange

Chocolate glaze

100 grams (3.55 ounces) dark chocolate (with at least 70% cocoa content)
150 grams (5.30 ounces) cream

Decoration

3 oranges

Equipment

Mixing Bowls
Use large and medium-sized mixing bowls for combining ingredients without mess.
Hand Mixer or Stand Mixer
Ideal for whipping egg whites and combining batter ingredients until fluffy.
Sieve
Essential for sifting flour and cocoa to ensure a lump-free batter.
Baking Pan (21 cm/8.3 inch)
Ensure it’s greased and lined with parchment paper to prevent sticking.
Spatula
Perfect for gently folding in whipped egg whites without deflating them.
Grater
For zesting oranges to add fresh citrus flavor to the custard.
Small Saucepan
Used for making smooth, lump-free orange syrup and custard.
Wire Rack
Allows your baked biscuit to cool evenly and faster.

Instructions

Step 1

1. Melt the chocolate with the butter in a double boiler.Ensure the water does not touch the bottom of the top pot to prevent scorching.

Step 2

2. Dissolve the instant coffee in the hot water and add it to the chocolate mixture. Stir in the orange zest and orange liquor (or juice). Mix well.

Step 3

3. Separate the eggs into yolks and whites. Make sure no yolk gets into the whites.Use room temperature eggs for better volume.

Step 4

4. Whip the egg whites with 2 tablespoons of sugar until soft peaks form.A few drops of lemon juice can help stabilize the egg whites.

Step 5

5. Sift the flour, cocoa powder, and a pinch of salt together.

Step 6

6. Beat the egg yolks with the sugar until they are creamy.

Step 7

7. Blend the chocolate mixture into the egg yolks. Reduce the mixer's speed or use a spatula to achieve a smooth mix.

Step 8

8. Gently fold in the flour mixture, then incorporate the whipped egg whites a little at a time.Be gentle to maintain the airiness of the batter.

Step 9

9. Pour the batter into a greased and parchment-lined 21 cm (8.3-inch) cake tin. Bake in a preheated oven at 180°C (356°F) for about an hour.Check for doneness with a toothpick; it should come out clean.

Step 10

10. Allow the cake to cool in the oven for 10 minutes, then invert it onto a cooling rack and carefully remove from the pan.

Step 11

11. For the orange custard, grate the zest of one orange and juice the 4 oranges (should yield about one cup of juice).

Step 12

12. Mix the zest with the sugar and add the orange juice. Let it sit for 30 minutes.

Step 13

13. Beat the eggs and egg yolk with the cornstarch until smooth.Ensure no lumps remain for a smooth custard.

Step 14

14. Heat the juice mixture but do not boil. Slowly add the egg mixture while constantly stirring until the custard thickens.

Step 15

15. Strain the custard through a sieve, add the butter, and let it cool completely.

Step 16

16. Whip the chilled cream with the sugar until soft peaks form.Don't overwhip; it should be soft and billowy.

Step 17

17. Carefully fold the orange custard into the whipped cream.

Step 18

18. For the syrup, combine the orange juice, sugar, and zest in a small pan. Bring to a boil and then let it cool.

Step 19

19. Assemble the cake by slicing the biscuit into 3 layers. Place the first layer in a mold, soak with warm syrup, and spread with custard. Repeat with the next layer. The top layer does not need to be soaked.

Step 20

20. For the glaze, melt the chocolate with the cream, stirring until smooth. Let it cool slightly before pouring over the cake.

Step 21

21. Refrigerate the cake for at least a day before serving. Decorate with orange slices before serving.Allow the cake to sit at room temperature for 15 minutes before slicing.
Bon Appetit!

Servings

Imagine serving this delightful chocolate orange pastry at your next afternoon tea. It pairs perfectly with a refreshing cup of Earl Grey or Darjeeling, emphasizing the citrusy notes of the orange custard. For an elegant dessert course, add a dollop of fresh whipped cream on the side and garnish with a twist of orange peel.

This pastry also works wonders as a show-stealing birthday cake or a festive holiday centerpiece. Consider decorating with candied orange slices and a sprinkle of powdered sugar for an extra festive touch. Kids adore a drizzle of extra chocolate on each slice—tiny sweet indulgences that make celebrations even more joyful.

For a more casual setting, cut the pastry into bite-sized squares and place them atop a rustic wooden board, perfect for a potluck or picnic. Add some fresh berries and a few sprigs of mint as a pop of color and freshness. This versatility makes it not only a delicious treat but also a visually appealing centerpiece for any gathering.

Variations

For a gluten-free version, substitute the regular flour with a high-quality gluten-free flour blend that includes xanthan gum to improve texture. Ensure to sift the flour blend well to avoid any lumps and maintain a smooth batter.

To make the pastry vegan, use flaxseed meal mixed with water as an egg replacer (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg). Replace the butter with a dairy-free butter alternative and use coconut cream instead of regular cream in the custard. Opt for a vegan dark chocolate that contains at least 70% cocoa content.

Faq

Why did my chocolate biscuit turn out dense instead of fluffy?
Be sure to fold the whipped egg whites gently into the batter to maintain the airiness. Overmixing can deflate the air and result in a dense cake.
Can I use regular orange juice instead of orange liquor?
Yes, fresh orange juice is a great substitute and will add a natural citrus flavor to your pastry without alcohol.
How long does the custard need to cool before adding to the whipped cream?
The custard should be very well chilled, ideally for at least an hour, to ensure it blends smoothly with the whipped cream.
My chocolate glaze turned out lumpy; how can I fix it?
Ensure your cream is hot but not boiling before adding the chocolate. Stir gently until the chocolate melts completely for a smooth glaze.
Can I prepare the different components ahead of time?
Yes, you can prepare the chocolate biscuit and custard a day in advance. Store them separately in the refrigerator and assemble just before serving.
How do I prevent my whipped cream from overwhipping?
Whip the cream until soft peaks form and be cautious—stop once you reach this stage to avoid a grainy texture.