Archive for October, 2010

Great Orange-Chocolate Cake for the holidays or everyday.

A wonderful and festive holiday cake that is easy to bake.

Ingredients
80 g butter
5 eggs
130 g sugar
1 sachet vanilla sugar
1 pinch salt
200 g almonds (ground)
200 g dark chocolate, ground
1 tbsp baking powder
1 tbsp brandy
1 jar (450 g) orange marmalade or red currant jelly
1/2 l heavy cream
3 tbsp instant coffee
1 Orange (organic)
25 g dark chocolate (bars)

Baking Instructions
1. Melt butter; separate eggs. Mix egg yolks, 100 g sugar, vanilla sugar and salt in a bowl and whisk it with a hand mixer.
2. Add almond (flour), 100 g grated chocolate and baking powder to the egg dough, and mix it carefully; add brandy. beat egg white until firm, then mix it into the dough. Preheat oven to 175 degrees C.
3. Use a spring form and fill it with parchment paper. Fill in the dough and bake it for 25-35 minutes  on the second level. Let it cool off in the form.
4. Take the cake out of the form and cut it diagonally (make 2 halves). Spread on the lower half the jelly or marmalade and put the halves together. Use a baking frame – available here: http://www.lionsdeal.com/pwc-47529-07.html?utm_source=%5Bgooglebase%5D&utm_medium=comparisonshopping
5. Beat the cream with remaining sugar until firm. Sieve the instant coffee (so it is really a fine powder) and together with the remaining chocolate mix it into the whipped cream.
6. Spread 3/4 of the choco-cream onto the cake and with a spoon spread it all over in a wavy patter. Take off the baking frame and spread the remaining cream around the cake. Keep the cake for at least one hour in the fridge.
7. Wash the orange and peel it (thin); Cut the orange stripes in very fine stripes. Grate the chocolate bars  and together with the thin orange peel stripes decorate the cake.