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Baking: Chocolate Cream Cake with Oranges

5 from 5 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 305 kcal


the biscuit

  • 4 piece Free range eggs
  • 3 tablespoon Water warm
  • 75 g Sugar
  • 25 g Food starch
  • 75 g Flour
  • 15 g Orange sugar, self-made *
  • 1 Knife point Baking powder
  • 2 teaspoon Cocoa for baking
  • 25 g Sugar
  • 1 Knife point Baking powder

Orange filling

  • 3 tablespoon Orange jam
  • 4 piece Oranges fresh
  • 1 packet White cake frosting
  • 1 tablespoon Orange sugar, self-made *

the cream filling

  • 600 ml Cream
  • 150 g Dark couverture

the decoration

  • 150 ml Cream
  • Chocolate shavings
  • Chocolate leaves
  • Sugar floret


the biscuit

  • Separate the eggs and beat the egg whites until stiff.
  • Mix the egg yolks with water and 75 g sugar for a long time to a creamy, light-colored mass.
  • Carefully fold in the flour, cornstarch and egg whites with a whisk. Now divide the dough.
  • Mix one part with orange sugar and baking powder and pour the mixture into a rectangular cake tin lined with baking paper, distribute it evenly and bake at 160 degrees for about 15 minutes.
  • Tipping the bottom and peeling off the paper. This is very easy if you rub the paper with a damp cloth. Let the bottom cool down on a grid.
  • Now add the cocoa, sugar and baking powder to the second half of the dough and mix well. Bake this base as indicated above and let it cool down.

the orange filling

  • Place the dark base on a cake plate and place the edge of the cake tin around it. Brush the bottom with the orange jam.
  • Peel the oranges with the white skin and cut out the fillets with a sharp knife. Collect the juice.
  • Fill up the collected juice to 250 ml with water and make the icing with the orange sugar according to the instructions. Spread the whole thing on the jam and let it set a little.
  • Now press the orange fillets into the icing.
  • Chop the couverture and let it melt slowly in a water bath (not above 38 degrees).
  • In the meantime, whip the cream. Add the melted couverture to the cream and mix well.
  • Spread two thirds of the chocolate cream on the oranges, then place the light base on top and brush this with the rest of the cream.

the decoration

  • Whip the cream and pour it into a piping bag. Decorate the whole cake with cream tuffs, sprinkle with chocolate shavings and decorate with chocolate leaves, hearts or other motifs. Then add a few more sugar flowers and chill the cake until serving.
  • * I make the orange sugar from the dried peels of untreated oranges with sugar. The mixture is crushed in the mixer and can be kept for a long time in a jar.


Serving: 100gCalories: 305kcalCarbohydrates: 28.6gProtein: 3.3gFat: 19.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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