Chocolate cake with oranges. Chocolate orange cake with topping cream

People who don’t like oranges or chocolate, singly, cannot sleep. Bright sleepy citrus and oxamite chocolate, in addition to each other, enhance the taste of each other. Before speech, both chocolate and citrus fruits pleasantly flow into the nervous system, screaming with a sense of satisfaction.

Would you like such a delicious dessert not to be too difficult to prepare, and to be able to please your friends and loved ones more often? These are the recipes.

Chocolate-orange cake - basic technological principles

Of course, information about the specifics of preparing all cakes with chocolate and oranges is not useful information, within the framework of one article. That’s why we forget about the more significant technological aspects of these cakes, the recipes for which are given below.

Persha group- cakes without whipping, the simplest dessert based on the method of preparation. The technology for preparing such cakes has a number of pleasant moments that befit any gentleman, since she has never before shared the secrets of confectioners.

A cake without a paste is easy to prepare, skipping the step of kneading the dough and baking. For the base you can use baked goods, waffles, corn plastins, meringues - anything that shows taste.

If the guests are already on the verge, and there is no dessert, then do it the way English gentlemen do it: they pick up all the malt that was drunk in the kitchen at that moment, cut them into pieces or simply break them, pour them with melted chocolate, and with thickened milk - And the chasto is ready. They have a lot of great recipes.

You can combine fruit with cheese or Mascarpone, combine them with whatever ingredients you like, and place them on a biscuit or sand base. Axis and ready-made cheesecake cake, American style!

It’s wonderful that for cakes without whipping, you don’t need to fine-tune the recipe – feel free to change a number of ingredients to suit your taste, you can even replace them with others.

If creams for a cake without a paste require jelliing, then stir the agar-agar - it will clump more quickly and the agar-based cream will not spread when standing on the table at 25C. Agar-agar easily maintains a stable structure at 45C if you are planning to serve dessert on the beach on a hot summer afternoon.

What's the fuss? another group cakes, if the stage of preparation and baking of dough is not skipped, then it is necessary to pay more attention to the final recipe.

For example, for a standard biscuit dough product it is necessary that the combination of rare and hydrous ingredients in the dough be absolutely pure. The following modifications are allowed: if more moisture is required, it is necessary to change the egg mass; Since the eggs are of the first category, then the weight of one is about 70 g, at a distance, the weight is no more than 50 g.

The temperature regime during baking depends on the volume of the dough, the size of the mold, and the characteristics of the oven.

Before starting to prepare the cake for any of the selected recipes, first think about the order of work, prepare kitchen utensils, equipment: confectionery ingredients and their preparation in the kitchen - the most important thing, however, during the work process , everything depends on the preparation and careful advance preparation. Ale, smut – bazhannya. Whatever kind of grass comes in, if you cook it with your soul.

1. Vishukany chocolate-orange cake with mirror glaze (folding recipe)

For the butter-chocolate sponge cake:

Tsukor 75 g

Cocoa (99.8%) 20 g

Diet eggs 2 pcs.

Oliya (myaka) 60 g

Rozpushuvach (baking powder) 7 g

Orange zest 20 g

Vanilla essence 7 mg

For another ball:

Hazelnuts 100 g

Caramel 120 g

Chocolate, black (100%), black 1 bar

Orange zest 40 g

Orange prosharok:

Peeled orange slices +/- 200 g

Fresh orange 450 ml

Tsukor, refining

Agar-agar 8 g

For the chocolate mousse:

White tsukor 170 g

Starch, corn 30 g

Homemade or unsalted milk 350 ml

Zest and 200 ml juice of fresh orange

Tops podigrity (33%) 350 ml

Agar-agar 10 g

Chocolate, natural black (without additives) 150 g

For a look:

Tsukor 150 g

Invert syrup (light) 150 g

Boiled water 150 ml

Cocoa 30 g

Confectionery tops 170 ml

Black chocolate 180 g

Shvidkorozchinny gelatin 15 g

Preparation technology:

Line a biscuit tin (24 cm) with a deep bottom with parchment. Heat up the oven.

Beat the eggs with the cucumber until the crumbs are softened. Add oil and vanilla extract. Mix well, fluff the cocoa, mix and sift the beaten egg. Next, mix the dough with a spatula and add fresh orange zest. Pour the dough into the mold, knead for 25-30 minutes at 180C. Cool the biscuit on the rack. Remove the finished product from the pan, turn it upside down, and remove the parchment.

Prepare the praline. For easier cooking and smoother cooking, you can add caramel zucchini: combine them with peas, for details. Pour the melted chocolate bar over the mixture, don’t forget to add the orange zest and stir until smooth.

Once cooled, transfer the biscuit back into the mold. On this day there is a ball of praline. Place the mold in the freezer so that the finished product is treated well.

Next - orange stew: pour 100 ml of fresh citrus juice into a small saucepan, boil agar-agar in it, let stand for ten minutes and simmer for 2 minutes with boiling cob. U sumish add reshtu sik ta tsukor. Cool the jelly mixture to 50C. Cut the orange slices into medium slices (don’t forget to remove the membrane liquid from the fruit).

Place orange slices on a ball of frozen praline and pour orange jelly. Place the refrigerator until it is completely cold (approximately 15 minutes). Once frozen, remove the cake blank and transfer it to a mold with a larger diameter (26 cm).

Start preparing the chocolate mousse.

Boil milk with orange zest. Beat eggs with cucumber (70 g). Add starch by sifting it through a sieve. Stir until the breast is tender. Pour the hot milk through a strainer to remove the zest into the egg mixture, stirring with a whisk. Put the cream back on the stove and cook until thickened with continuous stirring. Add hot cream | until the chocolate melts and stir until the color is uniform. Cool at room temperature, covering the cream with hot melt so that it does not become crusty.

Dissolve agar-agar (10 g) in orange juice (200 ml), add zukor (100 g) and bring to a boil. The syrup is liable to thicken. Mix warm custard with fruit jelly.

Beat the tops and add them to the cream. Fill the pastry bag with cream and fill the cake pan, starting to roll the cake along the edge of the pan to fill the free space around the edges, and then the top. Once the cake is completely frozen, put it in the refrigerator.

Transfer the frozen mousse cake to a stand and cover with mirror chocolate glaze.

Once you have the glaze, decorate the cake with praline pieces, chocolate chips, and candied orange peel.

For chocolate glaze, mix half the water with gelatin, and pour the other half of the water into a small saucepan, mix together. cucumber and syrup. Boil the syrup until boiling. Add chocolate, cocoa, tops and mixed gelatin, gradually whisking the glaze. Cover the cake with glaze at a normal temperature of 35C.

2. “Delicia” – chocolate-orange cake (highly easy to prepare)

For the biscuit base:

Esentsiya, orange 7 mg

Tsukor 120 g

Baking powder 11 g

eggs 5 pcs.

Starch 40 g

For orange fruit jelly:

Stigli oranges 1.2 kg

Gelatin, shvidkorozchinny 25 g

Boiled water 300 ml

For “Bavarian” cream:

Tsukor 150 g

Zhovtki 5 pcs.

Vanilla concentrate 4 ml

Water 70 ml

Baker's chocolate 200 g

Tops, fatty 320 g

Gelatin, food 20 g

Milk 400 ml

For decoration:

Cocoa powder 50 g

Hot tops 100 ml

Chopped orange slices

Chocolate 300 g

Preparation procedure:

Eat well with starch and fluff it up. Beat the eggs with the cucumber, adding the essence and a little salt, to a creamy consistency. Carefully, being careful not to break up the flour bulbs in the egg mixture, introduce the dry mixture, sifting it through a sieve. After adding beetroot mixture to the biscuit dough, mix with a spatula. Immediately pour the prepared dough into a deep-bottomed mold lined with parchment. The diameter of the mold is 20-22 cm. Bake at 180°C. Cool the finished biscuit on a rack and remove from the pan.

Transfer the prepared biscuit to a dish with a slightly high side. Dissolve gelatin in water with cinnamon and bring to a boil. When boiling syrup, add orange zest to enhance the orange flavor. Pass the hot jelly through a sieve.

Place slices of oranges without melts or brushes on the top of the biscuit, fill them with setting jelly and move the mold with the cake to the refrigerator.

For the custard, beat the custard with half the cucumber prepared for the custard. Dissolve gelatin in cold boiling water. With the other half of the zukru, bring the milk to a boil. Pour the boiled milk into the butter mixture. Stir, stirring quickly. Pour the cream back into the saucepan and cook until thickened. Melt chocolate over hot cream, stir and add gelatin. Cover the cream with a spit and set aside.

Beat the tops until they form a stiff peak, and add the cream into them, bringing it to a temperature of 18-20C.

Move the cake to a larger diameter mold and fill with the prepared mousse. Keep the grass with the cake in the refrigerator for five to six years.

Prepare chocolate decor. Melt chocolate over hot tops. Add rum or cognac (25-30 ml) for the eggplants. Beat the chocolate tops with a mixer and place in a pastry bag. To prepare, place 10-12 chocolate rosettes or other figures on a sheet of foil. Transfer to the freezer onto a sliver of bread.

Remove the cake from the pan, sprinkle cocoa on top, through a strainer. Place chocolate figurines and slices of peeled oranges on the stake.

3. Orange cake - tiramisu with tops without whipping. Recipe for cob confectioners.

Ingredients:

Cherry biscuit roll 2 pcs. 0.5 kg each

Agar-agar 10 g

Oranges 1.5 kg

Zukor for relish

Tops 300 ml

Preparation procedure:

Cut the finished roll into strips up to 1.5 cm. Take a large bowl with a rounded bottom and line the middle with spit. Place the roll strips firmly on the inner surface, starting in the center of the container.

Remove the zest from the oranges and place at the top. Add zukor to them, bring the tops to a boil. Peel the fruit from the skin and membrane partitions, cut the pulp into small pieces. Pour 300 ml of juice into a glass and dissolve in new agar-agar. To do this, put the juice on the stove and let it boil. Mix the tops, pieces of fruit and jelly. Cool the cream to 50 C and pour it into a bowl with a biscuit roll.

When the cream has reached the top, place the roll on top of the new ball. Take away for catching. Turn the cake over onto a plate. Garnish with orange zest and beaten tops. Place a splint of peeled cherries on top of the cream.

4. “Tropics” – orange cake with coconut-almond relish. A simple recipe, without a drink

Stock:

For the base:

White chocolate 350 g

Fat tops 100 ml

Migdalevi plastivtsi 90 g

Coconut flakes 40 g

Waffles, lemon (or Artek) 500 g

Condensed milk 200 g

Oliya 80 g

"Amaretto" (liqueur and essence) for relish

For the cream and fried jelly:

"Mascarpone" 400 g

Confectionery tops 350 g

Agar-agar 5 g

Water 100 ml

Crystalline gelatin 20 g

Milk 200 ml

Oranges (peeled slices) 350 g

Tsukrova powder 250 g

For decor:

Tsukor 170 g

Boiled water 180 ml

Cucumber syrup, invert (or glucose, confectionery) 120 g

Cognac 30 ml

White chocolate 200 g

Crystalline gelatin 15 g

Condensed milk 200 g

White barnberry, grub (titanium dioxide) and greens, gelium

Preparation technology:

To begin the process of preparing the white and green mirror glaze, you will have to stand in the refrigerator for an hour.

Pour hot water (80 ml) over gelatin. Add tsukor, glucose or syrup to the water. Heat, but do not bring the sumish to a boil. Add condensed milk and stir. Melt the chocolate pieces in a hot pot. Add gelatin and cognac to add flavor. Beat with a blender, pressing it under the skin: spread it so that the bulbs do not disappear. After beating, pass the mixture through a sieve to remove any foreign particles and also change the number of bulbs. Add titanium dioxide to loosen the white chocolate glaze, leaving a creamy color. After this, add a third of the prepared glaze and add the green barberry gel to it. Stir the barnberries until a smooth and rich color is obtained. Transfer the offended parts to a jar, cover tightly with melting pot and store in the freezer.

Place the waffle crumble, almond and coconut slices in a large bowl, mix. Heat the tops of a saucepan and melt some white chocolate in them. When rare, add liqueur or essence, combine with dry waffle-almond cake. Mix until smooth.

Place the prepared sumish on the bottom of a springform pan, into a 1.5 cm ball. Level and compact, place in the refrigerator.

Prepare the orange mixture. Disintegrate the agar-agar in water, add 80 g of turmeric, place the mixture on the stove, boil and cool to 45-50°C. Place orange slices on the base and pour the jelly over the fruit. I’ll put the cake away from the cold again for another year.

Beat the cream cheese with cucumber and beat the tops together. Eat a top of the cheese and cheese mixture, stir. Add strained gelatin (20 g per 200 ml of warm milk), vanilla powder.

Transfer the frozen cake to a larger-diameter mold, using a pastry bag, pour in the buttermilk cream, filling the entire mold from the sides, covering the top of the cake. Leave in the refrigerator for 6 years. Then transfer the cake to a stand with a tray. Heat the glaze to 35C. Cover the top of the cake with white glaze, all over, and then drizzle with green glaze to release specks that drip down: the white icing will be visible from the sides of the cake. On the surface, place the peeled pieces or orange jelly, almonds, and coconut flakes.

5. Chocolate-orange cake “Trio”

For the cake:

Corn starch 30 g

eggs 5 pcs.

Tsukor 200 g

eggs 3 pcs.

Oranges 400 g

Gelatin 30 g

Oliya 180 g

Milk 250 ml

Tops (38%) 500 ml

Polunitsya 300 g

Agar-agar 7 g

Powder 250 g

Water 100 ml

Cocoa, slices of oranges and half-cakes in zucchini, beaten tops - for decoration

Preparation procedure:

To make biscuit, mix dry ingredients. Beat the egg whites and zucchini together and eat them. Sift the dry mixture into the pastry mixture, mix the dough, pour into the prepared form; simmer until done.

Place the finished biscuit on the tray to allow it to stand.

Place the chocolate biscuit in the mold. Apply cream on it until it sticks. Cool the cake.

Beat the tops with powder and add agar-agar. Place half of the cream at the top, rinse and dry first: large berries can be cut into halves, and middle ones can be placed on the inside. Place the other cream on the cake as well, smooth the top and let set.

Squeeze the top, allowing cocoa to sift onto the cake. Remove the rosemary form. Place the cake on a stand or dish. Decorate the side part behind the confectionery syringe with beaten tops, and put slices of oranges and half the tops on the animal.

6. Orange jelly cake

Product warehouse:

Biscuit 0.6 kg

Oranges 2 pcs.

Fresh orange 300 ml

Agar-agar 10 g (for syrah and fruit jelly)

Vershkovy cream-syr 400 g

Powder 120 g

Chocolate 300 g

Meringues 150 g

Milk 100 ml

Water 70 ml

Robot order:

This cake is prepared in the same way as the previous recipes. The finished biscuit needs to be placed in a mold. Dissolve the agar in 70 ml of water. Pour milk into a saucepan, add chocolate and melt. After stirring the chocolate mixture, pour in the dissolved agar-agar. Pass through a sieve, if there are any leftovers. Beat the chocolate with top cream. Crumble the meringues gently and add them to the cheese-chocolate cream. Stir. Place the masa onto the biscuit base of the pan. Let the cream set.

Scald the oranges with dill, cut into rings, using the skin at the same time. Place them on the frozen cream.

Add zukor to the fresh orange juice until it tastes good, bring to a boil, and add some of the agar. Cool the orange jelly and coat the oranges with it.

Chocolate-orange cake - korisni please

Instead of standing over a saucepan with a wreath, you can put the container with cream or glaze on a steam bath, and it will not burn, and you will have to stir it much less.
After baking, the biscuit product should ideally be left to sit for at least eight years. Preparing a cake, by the way, consists of many laborious stages. So divide the work so that you don’t have to prepare the cakes and cream on the same day. Then the work will be mixed, the biscuit will add a long-lasting texture after drying, and, without noticing anything special, the skin will be pectimized more often.

Be sure to prepare a treat for your family – at the same time as a treat for the skin. However, in the midst of the enormous number of delicious desserts, you can simply get lost. So that no one gets wasted, we present to you special recipes for chocolate-biscuit cakes, for which you will definitely deserve praise. Those who cannot imagine their life without chocolate and oranges are especially worthy of affection.

Steamed recipe for chocolate cake with oranges

It’s unusual to have a sponge cake for your special guest on some Christmas table. The very process of preparation is healthy for the skin.

Components

Tisto
500 ml milk;
250 g boroshna;
200 g vershkova butter;
200 g cucru;
70 g dark chocolate;
70 g cocoa powder;
4 eggs;
1.5 oranges;
1.5 tsp. rozpushuvacha.

Sauce
70 g vershkova butter;
5 tbsp. l. tsukru;
4 tbsp. l. cocoa;
3 tbsp. l. sour cream

Preparation

1. Take the top butter, first simmer it in a warm place and stir in the zucchini to obtain a voluminous consistency.

2. Melt the chocolate, this can be done in a water bath.

3. Remove the zest from the citrus fruit and add to the butter-citric mixture. Pour the chocolate here and beat again.

4. Add eggs, milk, mix well.

5. In a bowl, combine the cocoa, fluff it well, then sift it until the mixture is rare and bring to a smooth consistency.

6. The preparation of the cake depends on the vikoristan water lazna. Coat the baking sheet with oil, place in the pan, pour the dough into it, and cover with foil. Place a large container and pour water into it. This can be done in greater form.

7. Bring water to a boil. Reduce the amount of fire so that the water does not take up a little of the boil.

8. Cook until another year. Remember that the flow of water is not to change.

9. Tim will spend an hour making the sauce. Place all the ingredients in a container and cook on medium heat for about 3 minutes.

10. The finished cake will be easy to remove from the pan, and any debris will be squeezed out during the cooking time. Cut the yogurt into 2 pieces. Using spatula, cut the orange without the skin and place it between the cake layers.

11. Pour the slightly cooled sauce into the center of the biscuit so that it spreads over the surface. It is not necessary to place the refrigerator next to it.

Orange cake with chocolate and cava.

11. Now make 3 parts from the biscuit, cutting it up. Soak the bottom ball with juice and place it on top of the orange jam.

12. Place another cake layer, stir for new citrus juices and spread with cream. Just do the same with the third sponge cake.

13. Make the glaze by melting the chocolate bar and adding milk.

14. Fill the cake with glaze, decorate with orange slice halves and refrigerate for at least an hour.

The perfect Christmas table with original relish is guaranteed. No matter what chocolate sponge cake you admire for its beauty, it can brighten up your visit, and oranges will add a wonderful aroma and a note of enchantment!

If you love licorice desserts with bright flavors, then be sure to read our article. We know how to prepare delicious desserts before tea and the Christmas table. The chocolate-orange cake will please the lazy people of any age and will bring them into a good mood on a gloomy day.

Cake soufflé with migdal

The original flavor of chocolate, orange and peas will not be deprived of any criticism.

Ingredients:

Sour cream – 200 ml.
Dark chocolate – 80 grams.
Orange jam – 150 ml.
Fatty tops – 100 ml.
Migdal – 30 grams.
Plastics of oatmeal – 50 grams.
Gelatin – 10 grams.
Vanilla tsukor – one pack.
Vershkova butter – 30 grams.

Prepare yak

Chocolate cake with orange soufflé, follow the recipe below:

Melt the chocolate and a little butter in a water bath or low heat. As soon as the mixture becomes homogeneous, place plastic and other peas before it.
Place the heat in the pan and smooth it with a silicone spatula. If the cake base is cold, place it in the refrigerator.
Soak gelatin in 40 ml of warm water. To achieve the desired result, carefully read the instructions on the package. After about ten minutes, the gelatin will swell and you can mix it with heat the mixture over low heat, and then cool it.
Combine the orange mixture with sour cream and beat the ingredients in a blender. Place the soufflé in the refrigerator for a quarter of a year.
Beat the tops with vanilla zest, and then carefully mix them with the orange soufflé. Place the batter onto the chocolate base and smooth the surface.

Place the cake in the refrigerator for one hour. Chocolate cake with orange jam can be decorated with shredded coconut and almond peas.

Chocolate cake with orange jelly.

This dessert has a bright, original taste. Before your sire enters, he can be promoted to be the youngest member of your homeland. If the cake is neat and beautiful, you will have enough strength to report. If you want everything to go smoothly, please read our instructions carefully.

For biscuit you will need the following products:

Sour cream – 150 grams.
Egg crushers – two pieces.
Brown tsukor - half a bottle.
Slaked soda - half a teaspoon.
Boro wheat - one bottle.
Cocoa powder - one tablespoon.

To prepare the chocolate-orange board, take:

Boro wheat – 110 grams.
Cocoa – 20 grams.
Brown zukor – 120 grams.
Vershkova butter – 80 grams.
Egg whites – two pieces.
One whole egg.
Milk – 45 ml.
Roslinna oliya – 30 ml.
Rozpushuvac dough – five grams.
Orange zest.

To make the lilac cream, take:

Sir - 500 grams.
Orange juice – 125 ml.
Brown zukor – 150 grams.
Gelatin – 20 grams.
Water – 50 ml.
Orange zest.
Sour cream – 100 grams.

For decoration you will need:

Recipe

Chocolate-orange cake mi gotuvatimemo like this:

Get started with the biscuit now. To do this, mix beetroot, slaked soda, zukor and sour cream. Sift the flour thoroughly| pour cocoa through a sieve and combine the products in a deep bowl. Place the dough in the mold and bake until done. Cool the biscuit on racks.
Next you need to prepare the side. Beat 80 g of cherries and pulp with a mixer. Without ceasing to admire, introduce egg whites. Blend step by step until cocoa products and 80 g of boroschna are added. Once the dough is cut, distribute it evenly on the parchment, then form a small piece onto it with your fingers. Place the dough in the refrigerator and wait until the dough has set (about halfway through).
Beat any zukor with a whole egg, warm milk and olive oil. Boil until the products are fluffed, the zest with taste and the leftovers (30 grams). You may end up with very little dough. Place the yogurt on the chocolate base, which is when it got caught. Immediately place the parchment paper in the oven and bake the cake edge until done. When preparing the trousers, they are cold, turn them over onto a flat surface and carefully remove the papier. Afterwards, trim the edges with a knife so that the height of the side is about eight centimeters, and the bottom is 30 centimeters.
The next stage is the preparation of the cheese cream. Soak the gelatin first in cold water. Rub the cheese through a sieve, and then beat it with sour cream, zur and juice. Place the cream in the refrigerator. Dissolve the gelatin in a microwave oven and combine with the cooled cheese mixture. You don’t have to beat the cream with a mixer and wait until it’s ready.
Dilute the dry jelly in 250 ml of hot water, and then cool it.
Cut the biscuit into two parts. Place one on the bottom of the mold and insert a side. Place half of the cream on the base, then add another half of the biscuit and any leftover cheesecake. Place orange slices on top and pour jelly over them.

A beautiful beautiful cake is ready. Place it in the cold, and serve dessert at the table a few years later with tea or cocoa.

Chocolate cake with orange mousse

Here is another recipe for Christmas dessert. We immediately want to tell you that it will take an hour to prepare it. However, the result is worth the effort and you can transfer money from someone on your own.

For biscuit, use the following products:

Rice boron – 60 grams.
Corn starch - one tablespoon.
Chicken eggs - three pieces.
Cocoa - two tablespoons.
Okrip - two spoons.
Roslinna oliya - one spoon.
Rozpushuvach – one teaspoon.
Rozchinna kava - half a teaspoon.
Tsukor – 180 grams.

For musu you will need:

250 g sour cream.
Condensed milk – 300 grams.
Gelatin – 10 grams.
Fatty tops – 200 ml.
Orange juice - one bottle.
The zest is for the taste.

The glaze is prepared using:

60ml water.
100 g cucru.
70 grams of condensed milk.
60 g white chocolate.
60 g milk chocolate.
7 grams gelatin.
100ml glucose.

Prepared dessert

How to make chocolate cake? Read the dessert recipe here:

Once again, the biscuit is ready. To do this, beat the zukor with the eggs until the masa has doubled in size. After this, sift the boron, fluff, starch and cocoa through a fine sieve. Finally, add the oil and cava (dilute them first in the dill).
Bake the biscuit, cool it on a rack and cut it into three parts. Infuse the crust with a mixture of orange juice and cognac.
Soak the gelatin in water, and then dissolve in a microwave oven. Beat sour cream with condensed milk. Eat the offending sums, pour the orange juice into them and add the zest. Finally, mix the cream with the beaten tops.
Take the cake, placing the cake layer and mousse in the mold. Place it in the freezer for a few years or all night.
We ran out of making glaze. Why melt the zuccor and wait until you change the color. Add water and glucose, as well as melted chocolate and condensed milk. Then add gelatin to the glazes and mix all products with a blender.

Once the cream is on the surface, decorate the dessert with glaze. The chocolate-orange mixture can be served to guests with hot or cold drinks.

Chocolate cake without whipped cream with orange curd

A simple dessert can be easily prepared before guests arrive or with tea.

Products:

Pechivo chocolate – 300 grams.
Vershkova butter – 250 grams.
Oranges - five pieces.
Tsukor – 300 grams.
Eggs – six pieces.
Starch - one tablespoon.

Chocolate cake with orange curd It’s very easy to prepare:

Add the mixture to a blender and mix it together. melt with top butter.
Place the masa in the pan, shape the bottom and sides. After this, install the base of the refrigerator.
Mix the zest, zest and juice of the oranges. Eat the strained masa with beaten eggs. Place the Kurd on the boil, add olive oil and starch. Bring the sumish to a boil, then remove it from the stove and cool.

Place on the base and place the cake in the refrigerator. In 10-12 years we will prepare a delicious dessert.

Sweet cake with orange cream

On Christmas Day you can please your loved ones with a delicious cake.

Ingredients:

Boroshno – 300 grams.
Roslinna oliya – 70 ml.
Ocet – one tablespoon.
Tsukor – 230 grams.
Soda - half a teaspoon.
Vanillin - for relish.
Water – 250 ml.
Cocoa - three tablespoons.
Orange juice – 500 ml.
Semolina - three tablespoons.
Juice half a lemon.
those coconut flakes are for decoration.

Dessert recipe

Ok, let’s prepare chocolate cake with orange cream:

In a deep bowl, mix the zukor, water, ocet and oil. Sift cocoa, boron, vanillin and soda into a bowl. Combine the prepared ingredients and place the dough in the multicooker bowl. Cook the sponge cake in the “Soaking” mode for a second time, then cool it and cut it into three cakes.
Squeeze the orange juice and boil it in a saucepan. Add lemon juice and tsukor for relish. After this, sift the semolina in a thin stream and cook the cream (don’t forget to stir) for a quarter of a year. Beat the cooled masa with a mixer.

Coat the cakes with cream, decorate the surface with pellets and coconut flakes.

Mlinec

This dessert really complements the maltiness of chocolate and the freshness of orange. For this you will need the following products:

Ready Mlintsi – ten pieces.
Oranges – two pieces.
Condensed milk - three tablespoons.
Milk chocolate - third of the bar.
Sour cream – 150 grams.

Chocolate-orange cake with mlintz and savory cream is prepared as follows:

Enjoy your favorite recipe. After this, carefully trim the edges into a small plate and shape.
For the filling, mix grated chocolate, sour cream and condensed milk.
Peel the oranges and cut them into slices, not forgetting to remove the stems and partitions.
Coat the first mince with cream and place the fruit in a smooth ball. Continue adding food in this order until the smell runs out.

Decorate the dessert with grated chocolate and squeezed oranges.

Lovers of chocolate and desserts are constantly experimenting in search of the ideal companion for their favorite product. A wonderful winter option and a useful tip is to prepare a chocolate-orange cake. Such a dessert will be relished by those who can be placed before chocolate and gives the advantage of a less sweet pastry. Adding orange to the dough and cream allows you to significantly reduce the malt of the finished herb and give it an incredible sweet and sour flavor. On cold evenings, drinking tea with orange cake will become a favorite family time.

Chocolate Orange Cake Recipe

Cooks have come up with a simple variation of preparing chocolate-orange cake and skins from recipes in their own way. However, for the saint, the best recipe for a cake is made from chocolate sponge cake, delicate top-orange cream and sour citrus juice. And if you spend a little more than an hour on embellishment and presentation, then there’s nothing like a restaurant dessert.

Ingredients for the recipe “Chocolate-orange cake”

First start preparing the chocolate cake based on oranges, then prepare the products specified in the recipe. All components necessary for preparing orange cake are divided into 3 groups: products for biscuit, cream and dipping. Before picking the oranges, carefully rinse them with hot water and a brush to remove the wax that sellers use to preserve the fruit’s appearance.

Biscuit

Before cooking, prepare the ingredients for the chocolate biscuit. To increase the concentration of chocolate in the orange cake, you can increase the strength of the component. Pairing with biscuit and dark dark chocolate is ideal for orange cake. It would be better if you buy such a product, since the mass of cocoa is not less than 70%.

To prepare the biscuit you will need:

150 g of milled beard;
200 g chocolate (strong);
6 chicken eggs (you can add water to the white part from the white part, just be careful not to waste any of the white part in the white);
grated zest of 1 orange;
50 g vershkova butter;
200 g zukru (additionally prepare 2 tablespoons);
small amount of salt;
1 teaspoon of rosemary cava;
50 g cocoa powder;
50 ml of orange liqueur (if it is poured so that children will eat the orange cake, then replace the liqueur with orange juice);
¼ bottle of hot water.

Cream

To create the perfect accompaniment to chocolate orange cake, you will need citrus cream.

To give the dessert the desired consistency, proceed to selecting the toppings. The stench smells of maximum fat content (not less than 38%), even though the thickness of the top is like cream.

Exquisite blend of cream components:

400 ml high-fat tops;
100 g tsukru for beating the tops + 75 g for cream;
4 oranges;
vershkova butter|mastila| 60 g;
2 chicken eggs and 1 roast;
I don’t need a teaspoon of cornstarch.

Prosochennya

The basis of the infusion is a syrup based on orange juice. Considering that there will be zest in the dish along with the pulp, the oranges for the orange-chocolate cake should be carefully removed. For orange syrup you need:

grate the zest of half an orange;
100 g of fresh juice (since the fruit is juiced, then approximately this amount comes out of half the fruit);
50 g cucru.

Video of making chocolate orange cake

Ready to go Pokrokovo

The process of preparing chocolate cake with orange cream is quicker than mixing the biscuit. While the wine is boiling, it will take an hour to prepare the cream and seep.

It’s time to hesitate to make a chocolate base for the dough. Kava is prepared with the required amount of boiled water. In a steamed bowl, break the chocolate into small pieces using the top butter. If the consistency allows, carefully stir the sumish and pour the prepared kava into it. Then soak the zest and add the juice or liqueur (the temperature may be warm, otherwise the chocolate will thicken earlier).
Beat the strengthened egg whites with 2 tablespoons of zucru. To speed up the process, add a splash of lemon juice. Once the whites have become as thick and fluffy as possible, transfer them to another container (like the capacity of a food processor during the beating process). The beating stage is given special respect, because... The dough itself will be puffable, even if it is soda and fluffed in the warehouse during the day.
Prepare dry ingredients: sift cocoa into a bowl, add a little salt and mix everything.
Beat the zh|iz| beat the zest until creamy, then mix them together with chocolate mixture until a homogeneous structure is obtained. Then, in a number of stages, enter the preparation of dry ingredients. Eat the dough with beaten egg whites. At this stage, it is no longer necessary to use the mixer so as not to damage the structure of the dough. You need to mix it strictly by hand, very carefully, using crumbs and a spatula to wrap it up.
Then you can drink it in two ways: immediately bake the entire biscuit and cut it into a finished form, or bake the cake crust. The first method is suitable for experienced confectioners and chefs with a sharp knife that is suitable for the size. The prepared dough is poured into a mold with a diameter of 18 to 21 cm, greased with butter and lined with baking paper. Transfer to the oven until done. The baked cake is placed with the upper part on a flat surface and allowed to cool. The base of the orange and chocolate cake is ready.

To prepare the juice, heat the juice, zest and zest in a small container. While the biscuit is bubbling, the cream is prepared. Grate the zest of the oranges and squeeze in the juice (about 1 glass will come out). Grind the zest with|iz| cucumber and juice, the dates will sit until the day before. Now is the time to beat the eggs, add the starch and zest from the juice. As soon as it has reached a uniform consistency, put the beaten eggs on the fire and cook, without bringing to a boil. During the cooking process, the mixture is gradually stirred and cooked until thick. Pass the prepared cream through a sieve, add butter|mastila| and chill dates. Beat the tops with the cucumber until it becomes creamy and then add the other ingredients to the cream.

Decoration and serving of dessert

Folding the cake works best in a rose pan with high sides. Place the still warm first cake on the bottom and generously coat the non-cooled liquids. Let the crust cool after soaking. To speed up the process, you can soak the skin layer in warm water and soak it thoroughly.

The top layer of the cake should not be oozing through, but will add some color to the look of the dark chocolate glaze. To prepare the details, chocolate is poured over the hot tops and mixed to a uniform consistency. When the orange cake is ready, it will be covered with glaze, and you can add orange zest to the cake.

Agar-agar - an analogue of gelatin

The prepared chocolate cake with oranges has a sliver of thin cream:

To make the cream as thick as possible, you can add gelatin or agar-agar. First soak the gelatin in cold water and pour in the cream at the final beating stage.
After assembling the cake, place it in the refrigerator until ready to bake.
If it was not possible to beat the whites until required, add fluff to the biscuit.
Beaten egg whites or tops must be mixed carefully to preserve the creamy structure in the finished product as much as possible.
Beat the eggs together and cook them with the addition of corn starch, because... After heating, thoroughly distribute the dry ingredient until it is completely melted and there will be a rich breast that will no longer be possible.

And the best thing to do is to bother yourself and prepare a mini-masterpiece. This recipe is all about the category you need to tinker with. For me, this misery is already acceptable, and even having come up with something like this, I want to bring it into life, in the middle of the night. I prepared this cake myself, stupefied by sleeplessness and simply tired from trying to sleep, I took the dishes, eggs and began to beat them. You can also eat this cake just impromptu. They don’t care about those that I washed the dishes at night, about the wound that I already got drunk, or about the cake in the refrigerator. Very tasty, chocolatey, with a light orange aroma. It’s not just about awakening the wound, but about giving the body the necessary strength. So, take it and try to make the “Orange and Chocolate” Cake together with me.

Ingredients:

for the test:

chicken eggs – 4 pieces;
boro wheat - 1 bottle;
cherry sand – 2/3 of a bottle;
sіl - sliver;
cocoa powder – 2 tablespoons;
barvnik - for bazhannyam.

for musu:

orange - 1 piece;
Sirna paste – 250 g;
sour cream – 200 grams;
cherry juice – 100 g (for relish);
gelatin - 15 grams.
for orange jelly:
orange - 1 piece;
cheal sand - to relish;
gelatin - 7 grams;

for embellishment:

white chocolate – 20 grams;
black chocolate – 100 g.

First preparation time: 3:00;
Quantity of servings: 12 pcs.

How to prepare the “Orange and Chocolate” cake:

1. For the cob, beat the eggs with a pinch of salt in a dry bowl. As soon as the masa becomes rich and crispy (there are about 5-7 eggs left), add pulp. For everything, about everything, it takes about 10 minutes. After this we add to the egg mixture, using a sieve, and the wheat flour.

2. Now that the dough is ready, divide it into 2 uneven parts: add about 3 tbsp. tablespoons of dough and mix in a little of the orange barnberry (also known as eggplant). All the dough that is left out is mixed with cocoa powder until smooth.

Now ½ part of the chocolate dough is placed on a silicone slab (parchment or foil). So, without using the vikory form, you will pass the hour of viking. The cake is boiled.

3. We have orange dough. With this help, we paint on deco chaotic images.

4. Once everything is complete, we cover the babies with chocolate dough, which is left and unused. Be very careful, you can bring a pastry bowl for help, just to avoid hurting the little ones.

Place the leaves in the oven for 20 minutes, at a temperature of 180 degrees. While the biscuits are bubbling, soak the gelatin (for both mousse and orange jelly).

5. I placed the finished chocolate sponge cake at the bottom of the mold in which I was collecting the cake, and cut the creamy sponge cake into a piece of paper, for ease of handling. You don’t have to cut it, just adjust the height to the dimensions of the shape and place it in the middle.

6. Prepare the mousse: beat sour cream with syrah paste.

7. Slice the orange, removing the skin, lint and coarse veins.

8. Gelatin for mousse, heated, but not boiled. Then, once heated, add it to the mousse and beat with a mixer. Then, let’s add the orange slices to the mixture. Once the mousse is ready, pour it into the mold and put it in the refrigerator to spit.

9. Prepared orange jelly: orange juice is mixed with pulp. Just like in the first stage, we heat the gelatin and mix it with juice. For the color, I vikoristala another orange barvnik, ale tse neobovyazkovo.

When the jelly is ready, pour it onto the orange mousse, just in case it has already accumulated. The cake is placed in the refrigerator again for a few more years, until the jelly is completely set.

10. Let's get down to decorating: melt white chocolate and paint chaotic little dots on a sheet of paper or a regular stationery file.

11. After this, melt the dark chocolate and apply it to the bottom. The scheme for working with chocolate is the same as for working with biscuit. We put everything in the refrigerator for about a couple of minutes. As soon as the chocolate begins to set, before it becomes fragile, we cut it, as shown in the photo; After that, we put the chocolate back in the refrigerator.

12. As soon as the chocolate has melted, you can add one piece of chocolate and place it on the frozen ball of orange jelly.