Chocolate mocca wreath

Name: Chocolate mocca wreath
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1 bar (100 g) dark chocolate; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 4 Eggs (size M); 7-10 Tbsp a good 2 tablespoons espresso powder (soluble bean coffee); 2-3 TABLESPOONS Orange liqueur (e.g. Grand Marnier); 250 g Flour; 50 g Cornstarch; 11/2 tablespoons (approx. 12 g) Cocoa; 2 TEASPOONS Baking Powder; 1 untreated orange; 250 g Icing sugar; 2 (approx. 30 g) candied orange slices; 125 g Whipped cream; 12 Mocha beans; 1 TABLESPOON Chocolate Flakes; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1 bar (100 g) dark chocolate
250 g Butter or margarine
200 g Sugar
1 pinch Salt
4 Eggs (size M)
7-10 Tbsp a good 2 tablespoons espresso powder (soluble bean coffee)
2-3 TABLESPOONS Orange liqueur (e.g. Grand Marnier)
250 g Flour
50 g Cornstarch
11/2 tablespoons (approx. 12 g) Cocoa
2 TEASPOONS Baking Powder
1 untreated orange
250 g Icing sugar
2 (approx. 30 g) candied orange slices
125 g Whipped cream
12 Mocha beans
1 TABLESPOON Chocolate Flakes
7-10 Tbsp Fat and breadcrumbs

Directions

1
Roughly chop the chocolate. Cream fat, sugar, up to one teaspoon, and salt. Stir in the eggs one by one. Add 2 level tablespoons of espresso powder (approx. 5 g) and orange liqueur. Mix flour, cornstarch, cocoa and baking powder and stir in briefly. Finally fold chocolate into the dough.
2
Put the dough into a greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for approx. 45 minutes. Leave to stand for 5 minutes in the switched off oven. Leave the finished cake to rest in the mould for 10 minutes, turn out of the mould and allow to cool. Wash 1 orange thoroughly and peel it in fine strips with a julienne shredder. If you don't have a Julienne Teaser, simply peel the orange thinly. Then cut the fruit peel into very thin strips. Halve the orange and squeeze it. Mix icing sugar and 4-5 tablespoons of orange juice to a smooth glaze. Stir in orange julienne and cover the cake with the icing. Leave to dry. Cut the candied orange slices into slices.
3
Halve the orange and squeeze it. Mix icing sugar and 4-5 tablespoons of orange juice to a smooth glaze. Stir in orange julienne and cover the cake with the icing. Leave to dry. Cut the candied orange slices into slices. Whip the cream until stiff, adding the remaining sugar and espresso powder. Put into a piping bag with a star-shaped spout and decorate the wreath with cream tuffs. Place orange corners and mocha beans alternately on the tuffs and serve sprinkled with chocolate flakes