John Myers
Baking: Chocolate and Orange Cake
The perfect baking: chocolate and orange cake recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 50 g Milk chocolate
- 50 g Ladyfingers
- 3 piece Free range eggs
- 125 g Raw cane sugar
- 100 g Ground nuts
- 1 teaspoon Baking powder
- 1 pinch Salt
- 2 cl Cognac
- 2 tablespoon Orange jam, bitter
- 0,5 cups Chocolate Icing
- 1 piece Orange fresh
- 4 cl Cognac
- 1 cups Cream
- 1 cups Chocolate Icing
- 2 tablespoon Chocolate sprinkles
- Liquefy the butter and chocolate, grate the ladyfingers into crumbs. Mix both with sugar, eggs, nuts, cognac, baking powder and salt to form a dough and bake it in a greased and crumbled pan in a preheated oven at 180 degrees for about 30 minutes. (Toothpick sample!)
- Let the cake cool down a little, carefully remove it from the mold and cut off a lid.
- Crumble this and mix with 4 cl of cognac. Let it steep for half an hour.
- In the meantime, brush the bottom with orange jam and cover with liquid chocolate icing.
- Peel the orange, remove the skin and cut into very fine slices. Cover the chocolate-coated base with these.
- Whip the cream, mix with the soaked crumbs and distribute evenly on the orange slices.
- Cover the cake with chocolate icing and decorate with the sprinkles.
- Chill until ready to eat.
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