Fruit chocolate cake with candied ginger

Name: Fruit chocolate cake with candied ginger
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 5 Eggs (size M); 1 Orange; 50 g Fine dark chocolate (70% cocoa content); 250 g soft butter or margarine; 160 g demerara sugar; 50 g Whipped cream; 100 g Marzipan raw mass; 200 g candied ginger; 40 g bitter orange marmalade; 1/2 TEASPOON ground cloves; 1 TEASPOON ground cinnamon; 100 g crushed almonds; 350 g Flour; 1 TEASPOON Baking Powder; 100 g flaked almonds; 100 g Dark chocolate coating; 25 g Coconut oil; 2 candied orange slices; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

5 Eggs (size M)
1 Orange
50 g Fine dark chocolate (70% cocoa content)
250 g soft butter or margarine
160 g demerara sugar
50 g Whipped cream
100 g Marzipan raw mass
200 g candied ginger
40 g bitter orange marmalade
1/2 TEASPOON ground cloves
1 TEASPOON ground cinnamon
100 g crushed almonds
350 g Flour
1 TEASPOON Baking Powder
100 g flaked almonds
100 g Dark chocolate coating
25 g Coconut oil
2 candied orange slices
7-10 Tbsp Fat and flour

Directions

1
Separate eggs. Wash the orange, grate dry and thinly grate the peel of the upper half. Cut a spiral from the lower half with the help of a candelier. Halve the orange and squeeze it. Chop the chocolate. Cream the fat, 100 g sugar, grated orange peel and 1 pinch of salt with the whisk of the hand mixer.
2
Add egg yolks and alternately stir in. Coarsely grate marzipan and add. Coarsely chop the ginger. Stir in jam, chocolate, orange juice, 150 g g ginger, spices and almonds. Beat the egg white until stiff, then add 60 g sugar. Add beaten egg whites to the mixture. Mix flour and baking powder and pour it on the beaten egg white. Mix well with a wooden spoon or dough scraper. Pour the mixture into a greased springform pan (26 cm Ø) sprinkled with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the oven, remove from the mould after 10 minutes and let it cool down on a cake rack.
3
Mix flour and baking powder and pour it on the beaten egg white. Mix well with a wooden spoon or dough scraper. Pour the mixture into a greased springform pan (26 cm Ø) sprinkled with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the oven, remove from the mould after 10 minutes and let it cool down on a cake rack. Put almond flakes on a baking tray and roast in the oven for 3-4 minutes. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath and let it cool down for 10-15 minutes. Cover the cold cake with the icing. Decorate with 50 g chopped ginger, orange spiral, flaked almonds and candied orange slices and leave to cool for another 30 minutes. Dust with icing sugar before serving
4
Put almond flakes on a baking tray and roast in the oven for 3-4 minutes. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath and let it cool down for 10-15 minutes. Cover the cold cake with the icing. Decorate with 50 g chopped ginger, orange spiral, flaked almonds and candied orange slices and leave to cool for another 30 minutes. Dust with icing sugar before serving
5
waiting time approx. 1 1/2 hours