Orange and chocolate cake

Name: Orange and chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 150 g Dark chocolate; 150 g Butter; 6 Eggs (size M); 60 g Sugar; 150 g Chestnut purée; 3 TABLESPOONS Flour; 1 TEASPOON Tartrate baking powder; 2 Organic oranges; 75 g Apricot Jam; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

150 g Dark chocolate
150 g Butter
6 Eggs (size M)
60 g Sugar
150 g Chestnut purée
3 TABLESPOONS Flour
1 TEASPOON Tartrate baking powder
2 Organic oranges
75 g Apricot Jam
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate. Cut butter into pieces. Melt the chocolate and butter over a warm water bath, take it down.
2
Separate eggs. Mix the egg yolks, 50 g sugar and chestnut purée in a bowl and whisk until creamy. Mix flour and baking powder and add to the mixture. Slowly add the chocolate mixture and mix in thoroughly.
3
Beat egg white and 1 tablespoon sugar until stiff. Carefully fold the beaten egg whites into the chocolate mixture. Put the mixture into a greased springform pan (20 cm Ø) sprinkled with flour and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes.
4
Meanwhile peel the orange so that the white skin is completely removed. Cut oranges into thin slices. Take the cake out of the oven and let it cool down on a cake rack for about 1 hour. Heat the jelly in a small pot and take it down.
5
Spread orange slices on the cake and sprinkle with jam.