chocolate-orange cake

Name: chocolate-orange cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 200 g Dark chocolate; 250 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 150 g Fresh cream; 300 g Flour; 2 TABLESPOONS Cocoa powder; 2 heaped Tsp baking powder; 250 g Biscuits with orange fruit filling and chocolate; 100 g Whipped cream; 1 cube (25 g) Coconut oil; 7-10 Tbsp Orange peel and mini orange cookies; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

200 g Dark chocolate
250 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
150 g Fresh cream
300 g Flour
2 TABLESPOONS Cocoa powder
2 heaped Tsp baking powder
250 g Biscuits with orange fruit filling and chocolate
100 g Whipped cream
1 cube (25 g) Coconut oil
7-10 Tbsp Orange peel and mini orange cookies
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop 100 g chocolate and melt in a bowl on a warm water bath. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in crème fraiche and chocolate. Mix flour, cocoa and baking powder and stir into the dough. Grease a box form (2 litres capacity) and dust with flour.
2
Add 1/3 of the dough and smooth it down. Place half of the biscuits close together. Cover with 1/3 of the dough and smooth it down. Place the remaining biscuits on top. Spread the remaining dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Leave the cake to cool in the tin for 10 minutes. Then turn out onto a cake rack and let it cool down. For the icing, chop 100 g of chocolate and place in a pot with cream and coconut oil. Melt at low heat while stirring. Spread the icing, except for 2 tablespoons, over the cake. Chill for 10 minutes.
3
Then turn out onto a cake rack and let it cool down. For the icing, chop 100 g of chocolate and place in a pot with cream and coconut oil. Melt at low heat while stirring. Spread the icing, except for 2 tablespoons, over the cake. Chill for 10 minutes. Spoon the rest of the icing in strips diagonally over the cake. Chill for about 1 hour. Decorate cake with orange peel and mini biscuits
4
waiting time 3 hours