Chocolate-Orange-Torte

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 14
  • 300 g Dark chocolate
  • 200 g Fine dark orange chocolate
  • 800 g Whipped cream
  • 4 Eggs (size M)
  • 175 g + 1 tablespoon of sugar
  • 125 g Flour
  • 4 TABLESPOONS Orange liqueur
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp candied orange
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Coarsely chop 200 g dark chocolate and orange chocolate. Heat 600 g whipped cream. Melt the chopped chocolate in it. Pour into 2 high mixing bowls and chill for about 3 hours. In the meantime grate 100 g dark chocolate. Beat the eggs and 175 g sugar with the whisk of the hand mixer for 5-10 minutes until frothy. Sift flour on top and fold in. Fold in 200 g liquid cream and grated chocolate. Pour the mixture into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Let it cool down a little, remove from the pan and let it cool down completely. Cut through the base horizontally once. (Attention, very soft!) and sprinkle with rum. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread 1/3 of the cream on the lower cake base, place the second cake base on top. Pour some cream for dabbing into a piping bag with a star-shaped spout. Spread the rest of the cream on the cake. Spray dots on the edge and refrigerate for 30 minutes. Meanwhile, mix orange zest and 1 tablespoon of sugar. Dust the cake with cocoa before serving. Sprinkle the dab with sugared peel. Cut the candied orange into slices and decorate the spots

  2. 2

    On 16 pieces:

  3. 3

    waiting time approx. 4 hours

Nutrition Facts

KCAL
420 kcal
CARBS
32 g
FATS
28 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes