Dark Chocolate Orange Cake

Savor a soft poppy seed sponge, moistened with orange syrup, layered with chocolate and decorated with homemade meringues!

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Balancing zesty orange and sweet, crunchy chocolate, this cake is irresistible! Perfect for birthdays or special events. Customize the toppings to suit the occasion.

Indulge in a delightful treat with this cake! Enjoy the soft sponge cake filled with poppy seeds for that perfect crunch. It’s moistened with a flavorful orange syrup and layered with chocolate, enhanced by the aroma of orange. To top it off, homemade meringues and Ferrero Rocher add an extra touch of crunchiness.

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RECIPE

 Ingredients

Sponge cake with poppy seeds

  • 6 eggs
  • 180 g sugar
  • 150 g flour
  • 50 g cornstarch
  • 40 g poppy seeds

Chocolate orange cream

  • 1 or 2 yolks
  • 400 ml double cream 
  • 5 sheets of gelatin 
  • 200 g mixed chocolate (80% Panama, Orange 65%, white chocolate) 
  • 325 ml fresh orange juice (juice from 3 large oranges)
  • 3 teaspoons orange peel (from 1 orange)
  • 3 tablespoons orange liqueur (Cointreau)

Orange syrup

  • 300 ml water
  • 150 gr sugar
  • 3 tablespoons orange liqueur
  • 6-8 tablespoons boiled coffee

Meringues

  • 100 g egg white
  • 100 g granulated sugar 
  • 100 g powdered sugar
  • a pinch of salt


INSTRUCTIONS

Sponge cake

  • Preheat the oven to 170C/338F/Gas mark 3. 
  • Begin by mixing eggs with sugar until tripled in volume and light in colour.
  • Sift flour and starch, and gradually add to the eggs, mixing carefully from the bottom up.
  • Once flour and starch are incorporated, add poppy seeds, mixing from bottom to top.
  • Line a 26 cm round cake pan with parchment paper, transfer batter, and bake for 20-25 minutes.
  • Do not open the oven in the first 15 minutes; I advise not to open it at all. The cake is ready when golden and has pulled away from the edges.
  • Remove the pan from the oven, let it cool in the pan, then turn it over on a grill.
  • When completely cooled, carefully cut it into three equal sheets.

Orange syrup

  • Boil water with sugar for 5 minutes.
  • Once the sugar is completely melted, turn off the heat and add 2-3 tablespoons of orange liqueur and 6-8 tablespoons of freshly brewed coffee.
  • Set aside to cool.

Chocolate orange cream

  • Soak gelatin sheets in cold water for 10 minutes.
  • Place a small pan on low heat. Add juice from 3 large oranges, orange liqueur, and orange peel. Let it heat.
  • Drain gelatin sheets and add them to the pan. Mix until dissolved. Set aside.
  • In a bowl, mix whole egg and yolks in a bain-marie until you get a thick foam. Set aside.
  • Separately, melt chocolate in a bain-marie (pay attention to the chocolate’s quality; if it’s not good, it can harden).
  • Add melted chocolate over the mixed eggs, stir a little, add hot orange juice, and mix quickly using a balloon whisk.
  • Next, pour the cream into a tall bowl and use an electric mixer to whisk until soft peaks form.
  • Add the chocolate mix and whisk until well combined.

Meringue

  • Whip fresh egg whites at room temperature with caster sugar and salt until stiff, gradually add powdered sugar and mix until a solid consistency is achieved.
  • Place a large round nozzle in a piping bag, and use a spatula to put the meringue in the bag. On a lined baking tray, pipe small round meringue blobs in lines until the mixture is used up.
  • Bake in a preheated oven at 100C/212F/Gas mark 1/4 for 30-45 minutes.
  • Turn off the oven, open the door, and let them dry and cool completely in the oven.

Cake assembly

  • Place the first cake sheet in a cake ring, generously spread the syrup, and add 1/3 of the orange cream.
  • Repeat this process.
  • Refrigerate for 2-3 hours to set the cake.
  • Remove the cake ring and, using the remaining cream, cover the entire cake.
  • Use coconut flakes to cover the edges and place the meringues on the entire surface of the cake or mix them up with your favorite chocolates.


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