This is my author's very tender and very delicious, chocolate with a touch of orange cake that is just made for chocolate lovers! Try it!
|Cooking time 120 minutes||Number of servings 12|
Baking tray lay baking paper and use rings to bake (saucer) draw a circle with a diameter of 25 cm (no more baked the cake should be placed in a form 26 cm in diameter).
Nuts, 50 gr. sugar and starch put in a blender and grind into flour if grinding the nuts with the sugar, they release fat.
Beat the whites with the salt until fluffy foam, still whisking, to introduce 25 g of sugar, beat until stable peaks.
In a number of techniques for protein mass add the nut-flour and gently stir with a spatula method of folding the bottom up and in a circle.
The finished dough spread evenly drawn on the paper circle.
Bake at 160 degrees for 35-40 min. until Golden brown. The cake turn out soft rather than dry, transfer it to the form 26 cm in diameter directly on the paper, flip over and remove the paper.
Orange custard cream.
Soak the gelatin in cold water.
RUB the yolks with sah. powder - 50 g
Heat the cream (175 ml) and the thin stream pour them into the egg yolks, quickly stirring the mixture.
Place all in a saucepan, put on a very slow fire, cook until thick, stirring constantly with a whisk.
Remove from heat, add the squeezed and swollen gelatin (7 g) and orange puree, liqueur and very well mixed, cool.
Beat cream cheese with sah. powder (30 g), combine with the cooled cream and stir with a spatula until smooth (I had a very sweet oranges, and I added 1 tbsp of lemon juice).
Evenly apply the cream on the cake. Put in refrigerator to thicken.
Soak the gelatin (7 g) in cold water.
Heat the cream (100 ml) to 90 degrees (do not let boil!) and, by placing them in pieces of chocolate (300 grams), stir until smooth, add brandy.
Dissolve the squeezed out gelatine in 3 tbsp of hot cream, add to chocolate mix, stir, cool.
Cream (500 ml), beat until stable peaks and adding the cooled, melted and linked with gelatin chocolate, stir gently with a spatula.
Apply an even layer on a frozen orange cream, cover and place in the refrigerator overnight.
Heat cream to 90 ° C, place the chocolate (100 g), 2-3 min. stir well, cool and put on cake.
To warm up the sides of the form, a Hairdryer and free from her cake.
Just before serving put on the cake with cocoa and decorate. I decorated the chocolates with orange marmalade and almond-caramel brittle.