Orange chocolate cake with Dulce de Leche

Name: Orange chocolate cake with Dulce de Leche
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 1 can(s) (400 g) sweetened condensed milk; 75 g Dark chocolate; 1 Organic Orange; 150 g Butter; 125 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 225 g Flour; 10 g Baking Powder; 150 g Whole milk yoghurt; 4 sheets Gelatine; 500 g Whipped cream; 150 g Orange marmalade; 50 g Chocolate Rolls; 2 TABLESPOONS chocolate sauce; 7-10 Tbsp Fat and flour; 7-10 Tbsp Disposable piping bag

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1 can(s) (400 g) sweetened condensed milk
75 g Dark chocolate
1 Organic Orange
150 g Butter
125 g Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
225 g Flour
10 g Baking Powder
150 g Whole milk yoghurt
4 sheets Gelatine
500 g Whipped cream
150 g Orange marmalade
50 g Chocolate Rolls
2 TABLESPOONS chocolate sauce
7-10 Tbsp Fat and flour
7-10 Tbsp Disposable piping bag

Directions

1
Boil unopened condensed milk in a pot with water for about 1 1/2 hours. Take out and let it cool down.
2
Chop the chocolate and melt over a warm water bath. Wash the orange, rub dry and grate the peel. Halve the orange and squeeze the halves.
3
Cream butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in chocolate, orange peel and juice. Mix flour and baking powder and stir in alternately with the yoghurt.
4
Pour the dough into a greased springform pan (20 cm Ø) sprinkled with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Remove and let cool on a cake rack.
5
Soak gelatine in cold water. Whip 250 g cream until stiff. Pour 300 g caramelised condensed milk into a bowl. Squeeze the gelatine, dissolve and mix with 4 tbsp. of the condensed milk. Stir into remaining condensed milk and carefully fold in the cream.
6
Remove the base from the mould and cut horizontally three times. Place the bottom cake layer on a cake plate and enclose with a cake ring. Spread about 1/3 of the jam on the cake base and spread about 1/3 of the cream on top.
7
Place the second cake layer on top and also spread with jam and cream. Do the same with the third cake layer, place the lid on top. Chill the cake for at least 3 hours.
8
Whip 250 g cream with the whisks of the hand mixer until stiff. Pour 100 g cream into a piping bag with a flat spout and chill. Mix the remaining cream with the remaining caramelised condensed milk.
9
Carefully remove the cake from the ring and spread with cream. Sprinkle about the bottom 2/3 of the cake rim with chocolate rolls. Use the piping bag to spray on a wavy cream edge. Decorate the cake with chocolate sauce.