Orange truffle cake

Name: Orange truffle cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 125 g Dark chocolate; 50 g candied ginger; 150 g Flour; 1 TEASPOON Baking Powder; 5 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 600 g white couverture; 500 g Whipped cream; 2 packages Cream stabiliser; 7-10 Tbsp grated peel of 1 untreated orange; 7-10 Tbsp candied oranges; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

125 g Dark chocolate
50 g candied ginger
150 g Flour
1 TEASPOON Baking Powder
5 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
600 g white couverture
500 g Whipped cream
2 packages Cream stabiliser
7-10 Tbsp grated peel of 1 untreated orange
7-10 Tbsp candied oranges
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Chop 100 g chocolate and melt it on a hot water bath, let it cool down a little. Finely chop the ginger. Mix flour and baking powder. Beat eggs, sugar and vanilla sugar for 5-8 minutes with the whisk of the hand mixer until thick and frothy. Stir in chocolate. Carefully fold in the flour mixture and ginger. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 20 minutes. Let them cool down. Chop 200 g white chocolate coating, melt carefully on a hot water bath, let cool down a little. Whip 400 g cream until stiff, allow the cream firmer to trickle in. Fold the cream with the orange peel into the chocolate coating in portions. Remove the base from the tin and remove the baking paper. Halve the base horizontally once. Place a cake ring around the lower cake base. Add the chocolate cream and smooth it down. Carefully place the upper cake base on top. Chill for at least 2 hours. Remove the cake from the ring. Finely chop 400 g white chocolate coating. Chop 25 g chocolate and melt on a hot water bath. Heat 100 g cream in a saucepan.
3
Add the chocolate cream and smooth it down. Carefully place the upper cake base on top. Chill for at least 2 hours. Remove the cake from the ring. Finely chop 400 g white chocolate coating. Chop 25 g chocolate and melt on a hot water bath. Heat 100 g cream in a saucepan. Dissolve the chocolate coating in it. If the mixture is too thick, possibly stir in 1-2 tablespoons of liquid cream. Pour dark chocolate into a disposable piping bag. Cover the cake with the white chocolate cream. Spray the dark chocolate spirally onto the surface of the cake. Immediately pull a toothpick through the lines. Chill the cake for about 30 minutes. Decorate with candied oranges
4
Dissolve the chocolate coating in it. If the mixture is too thick, possibly stir in 1-2 tablespoons of liquid cream. Pour dark chocolate into a disposable piping bag. Cover the cake with the white chocolate cream. Spray the dark chocolate spirally onto the surface of the cake. Immediately pull a toothpick through the lines. Chill the cake for about 30 minutes. Decorate with candied oranges