Chocolate-Orange Torte

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 100 g + 4 tablespoons sugar
  • 75 g Flour
  • 2 TABLESPOONS cocoa powder + something to dust
  • 20 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 4 sheets Gelatine
  • 1 untreated orange
  • 75 g Marzipan raw mass
  • 250 g Mascarpone
  • 6 TABLESPOONS Orange liqueur
  • 400 g Whipped cream
  • 150 g Dark chocolate
  • 25 g Coconut oil
  • 3 candied orange slices
  • 7-10 Tbsp Chocolate rolls
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, 2 tablespoons cocoa, starch and baking powder. Sieve the flour mixture onto the egg mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Fill in sponge mixture and smooth it down

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Finally cover with aluminium foil if necessary. Remove the sponge cake from the oven, remove from the edge of the mould and let it cool on a cake rack

  3. 3

    Soak gelatine in cold water. Wash orange hot and rub dry. Rub the skin thinly. Cut orange in half and squeeze. Reduce juice to approx. 50 ml, remove from heat. Grate marzipan, mix thoroughly with mascarpone, orange peel, 4 tbsp. sugar and 2 tbsp. liqueur with the whisks of the hand mixer. Dissolve squeezed gelatine in the orange juice, which is not too hot. Stir in 3 tbsp. cream, then stir into the remaining mascarpone cream. Put the cream in a cool place. As soon as the cream begins to gel, whip 300 g cream until stiff and fold in

  4. 4

    Remove the sponge cake from the mould, cut in half horizontally, sprinkle 2 tablespoons of liqueur on each cut surface. Place a cake ring around the lower cake base. Spread the cream on the cake base, place the upper cake base on top and press down slightly. Chill the cake for about 4 hours.

  5. 5

    Chop 50 g chocolate. Melt the chocolate and 5 g coconut oil in a bowl over a warm water bath. Spread a thin layer of chocolate on a cool marble board or the back of a baking tray and place in a cool place. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls. Put the rolls in a cool place

  6. 6

    Coarsely chop 100 g chocolate, place in a pot with 100 g cream and 20 g coconut oil. Melt at low heat while stirring. Let the glaze cool down for 10-15 minutes. Remove the cake from the cake ring and place on a cake rack. Spread the glaze on the cake, letting it run down the edge of the cake. Refrigerate the cake again for about 1 hour. Cut the candied oranges into quarters. Arrange the cake on a plate and decorate with candied oranges and chocolate rolls. Dust the chocolate rolls with cocoa

  7. 7

    waiting time approx. 6 1/4 hours

Nutrition Facts

KCAL
450 kcal
CARBS
35 g
FATS
29 g
PROTEINS
7 g