Milk Chocolate and Orange Cakes

Learn how to make this classic individual dessert. It is indulgent and an instant favorite for sure. The combination of orange marmalade and creamy ganache along with the crunchy almonds is a pleasure to eat.

Chocolate Pâte Sablée

Ingredients Preparation
  • 250g
    Butter softened
  • 125g
    icing sugar
  • 1g
    salt
  • 75g
    Eggs, whole
  • 550g
    all-purpose flour
  1. On first speed, mix the soft butter, which should be around 24°C (75°F), with the icing sugar.
  2. Add the salt and the eggs, while continuously mixing.
  3. Finally, add the cocoa powder and the flour and mix until obtaining a dough.
  4. Pour the dough onto a plastic sheet and shape it into a square.
  5. Cover with a second plastic sheet and, using a rolling pin, roll out to 3 mm (0.12”) thick.
  6. Remove the plastic sheet on top and measure the mold to ensure cutting the right size of pâte sablée. Here, we will need 9 cm (3.54”) x 3.5 cm (1.38”) strips.
  7. Use a bicycle to draw lines directly on the pâte sablée. These lines will be used as guides when it is time to cut the dough.
  8. Place in the freezer until the pâte sablée is solid enough to be cut.
  9. Remove from the freezer and, with a knife, cut the pâte sablée using the lines that have been previously drawn and transfer onto a metal tray lined with a silpat.
  10. Bake at 160°C (320°F) for 12 minutes.

Dark Chocolate and Almond Sponge Cake

Ingredients Preparation
  • 325g
    Eggs, whole
  • 200g
    almond flour
  • 120g
    icing sugar
  • 250g
    egg whites
  • 70g
    sugar
  • 1g
    cream of tartar
  • 65g
    all-purpose flour
  • 70g
    butter
  1. Using a mixer, whip the eggs, almond flour and icing sugar.
  2. In the meantime, melt the chocolate to 45°C (113°F), melt the butter and once both are melted, mix them together.
  3. Whip the egg whites and the cream of tartar together, and add a pinch of sugar.
  4. Mix the cocoa powder and the flour together and sift them.
  5. Make sure that there are no lumps in the chocolate preparation by whisking it.
  6. Then, slowly add the sugar into the egg whites preparation and mix until the preparation holds soft peaks.
  7. Pour the eggs into the whipped egg whites preparation and mix using a spatula.
  8. Add the sifted flour and cocoa powder and fold in delicately.
  9. Fold some of the egg mixture into the chocolate and mix until all the ingredients have been fully incorporated. Transfer it back into the mixing bowl and continue mixing until obtaining a fluffy and airy texture.
  10. Once you have obtained the desired texture, pour the preparation into a frame and spread it evenly.
  11. Bake at 180°C (356°F) for 8-10 minutes.
  12. Once baked, let cool down and unmold.
  13. Cut the cake into pieces that are slightly smaller than your mold and than the pieces of pâte sablée – here given the mold used, we need pieces of 7 cm (2.76”) x 2 cm (0.79”).
  14. Finally, set aside at 18-20°C (64-68°F) until needed.

Orange Marmalade

Ingredients Preparation
  • 200g
    Oranges
  • 150g
    sugar
  • 4g
    Yellow Pectin
  • 15g
    lemon juice
  • 2g
    Madagascar vanilla beans
  1. Cut the oranges into halves and then into 3 mm (0.18”) slices.
  2. Blanch them three times in boiling water, starting from cold water and bringing it to a boil.
  3. Drain the hot water immediately after and rinse the oranges with cold water to stop the cooking process and to cool them down.
  4. Scrape the vanilla seeds out of the beans, place them with the blanched oranges and transfer them into a saucepan.
  5. Mix the sugar and pectin and add them to the oranges.
  6. Finally, add the lemon juice.
  7. Cook on low heat and cover with parchment paper for about 15 minutes to limit the evaporation and to keep the warmth.
  8. Mix using a food processor until obtaining a smooth paste.
  9. Once the right texture is obtained, transfer into a mixing bowl and leave at 18-20°C (64-68°F) until the final assembly.

Java Chocolate & Orange Ganache

Ingredients Preparation
  • 720g
    Heavy cream, 35% fat
  • 12g
    orange zest
  • 90g
    inverted sugar
  1. Mix the orange zest, cream, and inverted sugar and heat to 50°C (122°F).
  2. Using a microwave, melt the chocolate to 35°C (95°F), 30 seconds at a time, stirring frequently.
  3. Strain the cream into the chocolate preparation, making sure to discard the orange zest.
  4. Then, use an immersion blender to emulsify the preparation.
  5. Let the ganache cool down to 30°C (86°F) and set it aside until the final assembly.

Caramelized Almonds

Ingredients Preparation
  • 250g
    slivered almonds
  • 50g
    Syrup (1:1.25 water + sugar)
  1. Scale 50g (1.76 oz) of syrup and mix with the almonds until the almonds are completely covered.
  2. Bake at 150°C (302°F) for 15 minutes until well caramelized.
  3. Remove from the oven, let the almonds cool down and place them into a mixing bowl.
  4. Pour pre-crystallized milk chocolate and mix well until all the almonds are completely covered.
  5. Pour the almonds onto a metal tray lined with parchment paper and spread them out.
  6. Let them crystallize at 18-20°C (64-68°F) until the final assembly.

ASSEMBLY

  1. Transfer the marmalade into a piping bag, cut a small tip off to control the flow and pipe a layer of marmalade on the dark chocolate sponge cake.
  2. Transfer the ganache into a piping bag, cut a small tip off to control the flow and immediately fill the mold to 3⁄4 full.
  3. Place the sponge cake with the marmalade facing down into the ganache.
  4. Cover the mold with a plastic sheet and use a scraper to press down the cakes well into the molds.
  5. Freeze until solid enough to be unmolded.
  6. In the meantime, separately melt the chocolate and cocoa butter to 45°C (113°F), mix them together and transfer into a spray gun. Let the preparation cool down to 35-40°C (95-104°F).
  7. Remove the cakes from the freezer, unmold them and immediately spray the cakes to give them a velvet effect. The temperature difference between the preparation and the frozen cake will give a nice velvety result to the products. Note that when spraying it is important to always maintain the same distance and angle between the frozen cake and the spray gun in order to have an even application.
  8. Pipe some of the remaining ganache onto the chocolate pâte sablée pieces, place the frozen cakes onto them and then add the caramelized almonds on top.
  9. Finish by sprinkling gold powder with a brush. Serve at 18-20°C (64-68°F).

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