Chocolate – Orange Cake Dessert “Mon Cher”
5 servings 6 hour 726 kcal per serving
The dessert was incredibly delicious and fragrant. Bitter chocolate with a fragrant note of orange on a nut base with a biscuit biscuit is great! I was preparing a cream on potato starch, since we do not have corn, but on the corn cream it turns out to be more gentle.
You will need
|Milk 200 ml||Shortbread cookie (commemorative) 100 g||Hazelnut (hazelnut, hazelnut) 35 g|
|Cream 30-33% 200 ml||Walnuts peeled 40 g||Orange peel 2 tsp.|
|Egg yolk 4 pcs.||Sugar (sand) 60 g||Chocolate bitter 70-80% cocoa 150 g|
|Corn starch 30 g||Creamy ghee 80 g|
Chocolate – orange cake – dessert “Mon Cher” (stage 1)
|Shortbread cookie (commemorative) 100 g||Hazelnut (hazelnut) 35 g|
|Creamy ghee 80 g||Walnuts peeled 40 g|
Cookies are crushed in a blender, nuts are finely chopped. Butter melt and mix with biscuits and nuts.
Chocolate – orange cake – dessert “Mon Cher” (stage 2)
The form for baking is covered with a circle of baking paper. We spread the sand base on the form (leaving 1.5 tablespoons for sprinkling), we ram it and send it to the refrigerator.
Chocolate – orange cake – dessert “Mon Cher” (stage 3)
|Milk 200 ml||Sugar (sand) 60 g|
|Cream 30-33% 200 ml||Egg yolk 4 pcs.|
|Orange peel 2 tsp.|
Cream is mixed with milk and orange peel, on slow fire bring to a boil and cool. separately whisk egg yolks with sugar in a lush white foam.
Chocolate – orange cake – dessert “Mon Cher” (stage 4)
- Corn starch 30 g
Continuing to beat, add starch and pour warm milk with cream in a thin trickle. A little more whisk, then pour the cream into a saucepan and over low heat, stirring constantly, bring to a boil. Actively whipping with whisk, cook the cream until it thickens (it took me 2 minutes).
Chocolate – orange cake – dessert “Mon Cher” (stage 5)
- Chocolate bitter 70-80% cocoa 150 g
Remove from heat, add broken chocolate and mix until homogeneous.
Chocolate – orange cake – dessert “Mon Cher” (stage 6)
We give the cream a little to cool, pour it on a sand base and level it. Sprinkle the remaining cookies with the top of the dessert and send it to the refrigerator for 6 – 7 hours. Bon apettit!