Chocolate cake with orange marmalade and caramel

Name: Chocolate cake with orange marmalade and caramel
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 200 g Dark chocolate; 8 Eggs (size M); 150 g + 1 tsp butter; 170 g + 2 tablespoons sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 150 g Flour; 1 coated tablespoon cocoa powder; 50 g crushed almonds; 1 heaped Tsp baking powder (6-8 g); 3-4 Tbsp Orange juice; 1 glass (340 g) Orange marmalade; 150–175 g Caramel spread; 250 g Dark chocolate coating; 325 g Whipped cream; 15 g Coconut oil; 30 g Almond kernels without skin; 2,5 candied orange slices; 1 package Vanillin sugar; 8 TABLESPOONS Caramel sauce; 7-10 Tbsp Fat and flour; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

200 g Dark chocolate
8 Eggs (size M)
150 g + 1 tsp butter
170 g + 2 tablespoons sugar
1 package Bourbon vanilla sugar
1 pinch Salt
150 g Flour
1 coated tablespoon cocoa powder
50 g crushed almonds
1 heaped Tsp baking powder (6-8 g)
3-4 Tbsp Orange juice
1 glass (340 g) Orange marmalade
150–175 g Caramel spread
250 g Dark chocolate coating
325 g Whipped cream
15 g Coconut oil
30 g Almond kernels without skin
2,5 candied orange slices
1 package Vanillin sugar
8 TABLESPOONS Caramel sauce
7-10 Tbsp Fat and flour
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Chop the chocolate and melt over a warm water bath. Separate the eggs. Cream 150 g butter, 150 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in egg yolks one after the other.
2
Add melted, lukewarm chocolate at once and stir in. Mix flour, cocoa, ground almonds and baking powder and stir into the chocolate mixture. Beat the egg whites in a large (fat-free) bowl in 2 portions until stiff, adding 1 tablespoon of sugar at the end.
3
Carefully fold 2-3 portions of beaten egg white into the chocolate mixture.
4
Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes.
5
Let the cake cool in the mould on a cake rack for about 3 hours.
6
Remove the cake from the tin and cut through horizontally 2 times. Place the bottom layer on a plate and sprinkle with orange juice. Mix jam and spread approx. 150 g on the bottom cake layer.
7
Cover with the second base and spread it with the caramel spread. Cover with the third base. Spread the remaining jam all around the cake. Let it dry for about 2 hours.
8
Chop the chocolate coating. Heat 125 g cream and coconut oil. Add couverture and melt in it while stirring. Immediately spread the cake with the chocolate cream all around and refrigerate for about 2 hours.
9
Coat aluminium foil thinly with oil. Caramelise 20 g sugar in a pot until golden brown, remove from the heat. Add 1 teaspoon butter and almonds, turn for about 1 minute and place on aluminium foil. Pull a little bit apart and let it cool down.
10
Quarter the orange slices. Whip 200 g cream and vanillin sugar until stiff. Put into a piping bag with a large star-shaped spout and squirt 10 cream tuffs onto the cake. Drizzle some caramel sauce over each tuff and decorate with a slice of orange and caramel almonds.