Orange cake covered with chocolate Quick and easy recipe
Orange cake covered with chocolate: here is a cake very similar to the Fiesta Ferrero snack, without liqueur it can also be enjoyed by children, but with liqueur (Grand Marnier or Cointreau) it has an edge, I liked it very much, it remains soft and thanks to the syrup obtained with oranges remains fresh and soft inside. Try it !!!
Ingredients for a 22 cm cake pan
- 175 grams of butter at room temperature
- 175 grams of brown sugar
- the zest of 2 untreated oranges + juice of 1 orange
- 3 large eggs
- 175 grams of self-raising flour
For the orange syrup
- 100ml fresh orange juice (the equivalent of 1 1/2 orange)
- 1-2 tablespoons of orange liqueur such as Cointreau or Grand Marnier (optional)
- 85 grams of brown sugar
For the chocolate glaze
- 150 gr of finely chopped dark chocolate
- 55 gr of butter
How to make chocolate covered orange cake
Put the butter in a bowl and mix it with a wooden spoon or a whisk. Add the sugar and the zest of the oranges and continue mixing until the mixture is light and fluffy. Beat the eggs, then pour them slowly into the mixture, mixing well.
Using a large metal spoon pour the flour in three stages, adding the juice of an orange with the last shot.
Grease the pan, cut out a circle of parchment paper and place it on the bottom
Transfer the mixture to the pan and level it.
Bake in a preheated oven at 180 degrees for 35-40 minutes.
Meanwhile, prepare the orange syrup. Put the orange juice (if using liqueur, replace 1-2 tablespoons of orange juice with liqueur) and sugar in a bowl and mix with a metal spoon until the sugar dissolves. The syrup will have a brownish color (like caramel) due to the brown sugar.
As soon as the cake is golden and swollen and by inserting a toothpick in the center and extracting it it is dry and clean, remove the cake from the oven and transfer it to the special rack without removing it from the pan. Prick the entire surface with a toothpick and then gradually pour the orange syrup over it with a spoon, until it is completely absorbed. Let it rest until it is completely cooled before removing it from the pan and removing the parchment paper.
To prepare the glaze, place the chocolate and dark chocolate, finely chopped, together with the butter into small pieces, in a heat-resistant bowl over a saucepan in a double boiler.
Remove the bowl from the heat, stir gently until the chocolate is creamy, then pour it over the cake and cover it completely on the sides as well. let it rest and finally transfer it to the plate to serve. Keep it in an airtight container and it can last up to 6 days.
Serve your chocolate covered orange cake. Enjoy your meal!
WINE PAIRING: Madeira or other liqueur wines such as Porto or Marsala.
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org