Fast chocolate cake

Name: Fast chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 325 g dark chocolate; 250 g Butter; 150 g Sugar; 5 Eggs (size M); 75 g Flour; 3 Oranges, 1 of which untreated; 1 TABLESPOON Orange liqueur; 2 TABLESPOONS Honey; 250 g Whipped cream; 1 package Vanillin sugar; 50 g white chocolate; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

325 g dark chocolate
250 g Butter
150 g Sugar
5 Eggs (size M)
75 g Flour
3 Oranges, 1 of which untreated
1 TABLESPOON Orange liqueur
2 TABLESPOONS Honey
250 g Whipped cream
1 package Vanillin sugar
50 g white chocolate
7-10 Tbsp Cocoa powder
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop the dark chocolate. Melt butter, sugar and chocolate over a warm water bath while stirring. Mix the eggs with the whisk of the hand mixer, slowly add the chocolate mass and stir in. Stir in flour. Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 45 minutes. Remove the cake from the edge of the springform pan and let it cool down on a cake rack
2
Wash untreated orange, rub dry and finely grate the peel. Peel all oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins, mix with orange liqueur and honey. Marinate the orange fillets in it
3
Whip the whipped cream with the whisk of the hand mixer until stiff and allow the vanilla sugar to trickle in. Finally fold in the orange peel. Using a peeler, peel the curls off the white chocolate. Remove the cake from the mould. Dust the edge of the cake with cocoa and spread the chocolate curls on top. Add orange cream and orange filets