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Chocolate cake with orange juice. Cooking with pleasure: chocolate-orange cake

People who don't like oranges or chocolate probably don't exist. Bright sunny citrus and velvety chocolate, complementing each other, only emphasize each other's taste. By the way, both chocolate and citruses have a beneficial effect on the nervous system and cause a feeling of pleasure.

Do you want such an exquisite dessert not to be too complicated to prepare, and you could please your friends and relatives more often? Such recipes exist.

chocolate orange new cake- basic technological principles

Of course, to talk about the features of making all the cakes with chocolate and oranges is an impossible task within the framework of one article. Therefore, we will dwell on the more significant technological moments of those cakes, the recipes of which are attached below.

First group- no-bake cakes, the simplest dessert according to the method of preparation. There are several pleasant moments in the technology of making such cakes that any hostess will like, even if she has never been interested in the secrets of confectioners before:

A cake without baking is prepared very simply, bypassing the stage of kneading the dough, baking it. For the base, you can use cookies, waffles, cornflakes, meringues - everything that prompts imagination and taste.

If the guests are already on the doorstep, but there is no dessert, then do as English housewives do: they collect all the sweets that are in the kitchen at that moment, cut them into pieces or simply break them, pour them with melted chocolate, jam, condensed milk - and the meal is ready. Even more interesting recipes they get.

You can combine fruits with cottage cheese or Mascarpone, fasten them with gelling ingredients, and put on a biscuit or sand base. Here is the American-style cheesecake cake!

It’s great that no-bake cakes almost don’t require exact adherence to the recipe - so feel free to change the amount of ingredients to your liking, you can even replace them with others.

If gelling is required for creams in a no-bake cake, then use agar-agar - it sets faster and the agar-based cream does not spread after standing on the table at 25C. Agar-agar easily retains a stable structure even at 45C, if you decide to serve dessert even on the beach on a hot summer afternoon.

Concerning second group cakes, where we do not bypass the stage of preparing and baking the dough, then here you need to be more careful about following the recipe.

For example, for a standard semi-finished biscuit product, it is necessary that the ratio of liquid and wet ingredients test was exactly the same. Some deviations are allowed: if the flour has a high moisture content, it is necessary to reduce the weight of the eggs; if eggs are of the first category, then the weight of one is about 70 g, unlike table eggs, which have a mass of no more than 50 g. Remember that sugar and butter in the dough are liquid components, since they contain more water than solid matter .

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

Starting to prepare a cake according to any of the selected recipes, think over the work procedure in advance, prepare kitchen utensils, equipment: confectionery and their preparation in cooking is top notch, so sometimes, in the process of work, everything is decided by composure and careful preliminary preparation. But, the main thing is desire. Any dish succeeds when it is cooked with soul.

1. Exquisite chocolate orange cake with mirror glaze (complex recipe)

For the butter chocolate sponge cake:

Sugar 75 g

Cocoa (99.8%) 20 g

Eggs, dietary 2 pcs.

Butter (soft) 60 g

Baking powder (baking powder) 7 g

Orange peel 20 g

Vanilla essence 7 mg

For the second layer:

Hazelnut 100 g

Caramel 120 g

Chocolate, black (100%), black 1 bar

Orange peel 40 g

Orange layer:

Peeled orange slices +/- 200 g

Fresh, orange 450 ml

Sugar, refined

Agar-agar 8 g

For chocolate mousse:

White sugar 170 g

Starch, corn 30 g

Homemade or whole milk 350 ml

Zest and 200 ml juice, fresh orange

Cream, heated (33%) 350 ml

Agar-agar 10 g

Chocolate, natural black (no fillers) 150 g

For glazing:

Sugar 150 g

Invert syrup (light) 150 g

Boiled water 150 ml

Cocoa 30 g

Confectionery cream 170 ml

Dark chocolate 180 g

Instant gelatin 15 g

Cooking technology:

Line a biscuit mold (ᴓ24 cm) with a removable bottom with parchment. Preheat the oven.

Beat eggs with sugar until small foam bubbles form. Add oil, vanilla extract. Combine flour, baking powder and cocoa, mix, and sift the mixture into beaten eggs. Next, mix the dough with a spatula, add fresh orange zest. Pour the dough into a mold, bake for 25-30 minutes at 180C. Cool the biscuit on a wire rack. Take it out of the mold finished semi-finished product, flip it upside down, remove the parchment.

Prepare the pralines. You can use caramel sweets for convenience and speed of preparation: combine them with nuts, chop them. Pour this mass with a melted chocolate bar, do not forget to add orange zest, and also mix until smooth.

Pour the cooled biscuit back into the mold. On it is a layer of praline. Put the form in the freezer so that the semi-finished product freezes well.

Next - an orange layer: pour 100 ml of fresh citrus juice into a small saucepan, pour agar-agar into it, let stand for ten minutes, and boil the solution for 2 minutes, from the start of boiling. Add the rest of the juice and sugar to the mixture. Cool the jelly mass to 50C. Cut the orange slices into medium pieces (do not forget to remove the membrane films and seeds from the fruit).

Put the pieces of oranges on a layer of frozen praline and fill with orange jelly. Refrigerate until completely set (about 15 minutes). After hardening, transfer the resulting blank for the cake into the same form, but with a larger diameter (26 cm).

Start making chocolate mousse.

Boil milk with orange peel. Beat eggs with sugar (70 g). Add starch by sifting it through a sieve. Stir until lumps are removed. Hot milk, filtered through a strainer, to remove the zest, pour into the egg mass, stirring with a whisk. Put the cream back on the fire and cook until it thickens well, with continuous stirring. Add chocolate to the hot cream so that it melts and mix until a uniform color. Cool at room temperature, covering the cream with cling film to prevent it from crusting.

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

Whip the cream and add it to the cream too. Fill a piping bag with cream and fill the mold with the cake, starting to pour it first along the edge of the mold to fill the free space around the edges, and then the surface. Place the cake in the refrigerator to completely set.

Transfer the frozen mousse cake on a stand and cover with a mirror chocolate icing.

When the icing has hardened, decorate the cake with praline pieces, chocolate chips, candied oranges.

For chocolate glaze, mix half the water with gelatin, and pour the second part of the water into a small saucepan, mix with sugar and syrup. Bring the syrup to a boil. Add chocolate, cocoa, cream and dissolved gelatin, whisking constantly with a whisk. It is necessary to cover the cake with icing at a temperature of 35C.

2. "Delicia" - chocolate-orange cake (high complexity of preparation)

For the biscuit base:

Essence, orange 7 mg

Sugar 120 g

Baking powder 11 g

Eggs 5 pcs.

Starch 40 g

For orange fruit jelly:

Ripe oranges 1.2 kg

Gelatin, instant 25 g

Water, boiled 300 ml

For the "Bavarian" cream:

Sugar 150 g

Yolks 5 pcs.

Vanilla concentrate 4 ml

Water 70 ml

Chocolate, bakery 200 g

Cream, fatty 320 g

Gelatin, food 20 g

Milk 400 ml

For decoration:

Cocoa powder 50 g

Cream, hot 100 ml

Candied orange slices

Chocolate 300 g

Cooking order:

Combine flour with cornstarch and baking powder. Beat eggs with sugar, adding essence and a pinch of salt, until creamy. Carefully, trying not to destroy the air bubbles in the egg mass, enter the dry mixture, sifting it through a sieve. After adding the flour mixture, biscuit dough stir with a spatula. Pour immediately ready dough in a form with a removable bottom, lined with parchment. Form diameter - 20-22 cm. Bake at 180С. Cool the finished biscuit on a wire rack, remove from the mold.

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

Place orange slices without films and pits on the surface of the biscuit, fill them with hardening jelly and move the form with the cake to the refrigerator.

For custard beat the egg yolks with half of the sugar prepared for the cream. Dissolve gelatin in cold boiled water. Bring the milk to a boil with the other half of the sugar. Pour the boiled milk into the yolk mass. Stir quickly with a whisk. Pour the cream back into the pan and cook until completely thickened. Melt chocolate in hot cream, stir and add gelatin. Cover the cream with cling film and set aside.

Whip the cream to a stable foam, and add the cream, which has cooled to 18-20C, into them.

Transfer the cake to a larger diameter mold and fill with the prepared mousse. Remove the dish with the cake for five to six hours in the refrigerator.

Prepare chocolate decor. Melt chocolate in hot cream. If desired, add rum or cognac (25-30 ml). Beat the chocolate and cream with a mixer and place in a piping bag. Squeeze out 10-12 chocolate rosettes or other figures onto the prepared foil sheet. Transfer to the freezer for a few minutes.

Remove the cake from the mold, sprinkle the surface with cocoa, through a strainer. Lay chocolate figures and slices of candied oranges in a circle.

3. Orange cake - no-bake tiramisu with cream. Recipe for beginner confectioners

Ingredients:

Biscuit roll with cherries 2 pcs. 0.5 kg

Agar-agar 10 g

Oranges 1.5 kg

Sugar to taste

Cream 300 ml

Cooking order:

Cut the finished roll into slices up to 1.5 cm. Take a large bowl with a rounded bottom and line it inside with a film. Lay the roll pieces tightly along the inner surface, starting from the center of the container.

Remove the zest from the oranges and put it into the cream. Add sugar to them, bring the cream to a boil. Peel the fruit from the peel and membrane partitions, cut the pulp into pieces. Pour 300 ml of juice into a separate bowl and dissolve agar-agar in it. To do this, put the juice on the stove and let it boil. Mix cream, fruit pieces and jelly. Cool the cream to 50°C and pour it into the bowl with the biscuit roll.

When the cream is almost set, lay a layer of roll pieces on top of it. Remove to freeze. Turn the cake over onto a platter. Garnish with orange zest and whipped cream. Place a few candied cherries over the buttercream.

4. "Tropics" - orange cake with coconut-almond flavor. Easy recipe, no baking

Compound:

For the base:

White chocolate 350 g

Cream, fatty 100 ml

Almond flakes 90 g

Coconut shavings 40 g

Wafers, lemon (or "Artek") 500 g

Condensed milk 200 g

Butter 80 g

Amaretto (liqueur or essence) to taste

For cream and jelly layer:

"Mascarpone" 400 g

Confectionery cream 350 g

Agar-agar 5 g

Water 100 ml

Gelatin, crystalline 20 g

Milk 200 ml

Oranges (peeled slices) 350 g

Powdered sugar 250 g

For decor:

Sugar 170 g

Water, boiled 180 ml

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

Cognac 30 ml

White chocolate 200 g

Gelatin, crystalline 15 g

Condensed milk 200 g

White dye, food (titanium dioxide) and green, gel

Cooking technology:

Start by preparing the white and green mirror glaze because it will take some time to set in the refrigerator.

Pour gelatin hot water 80 ml). Add sugar, glucose or syrup to the rest of the water. Heat, but do not bring the mixture to a boil. Add curd, stir. Melt the chocolate pieces in the hot mixture. Enter a solution of gelatin, cognac to give shine and flavor. Beat with a blender, holding it at an angle: try not to form bubbles. After whipping, pass the liquid mass through a sieve to remove impurities and also reduce the number of bubbles. Add titanium dioxide to whiten the white chocolate icing as it will be creamy. After separating the third part of the prepared glaze, add green gel coloring to it. Stir the dyes until you get an even and rich color. Transfer both parts to a jar, cover tightly with cling film and put in the freezer.

Place waffle crumbs, almond and coconut flakes in a large bowl, mix. Heat the cream in a saucepan, melt the butter in it and White chocolate. Add liquor or essence to the liquid mixture, combine with dry wafer-almond crumbs. Stir until smooth.

Put the prepared mixture on the bottom of a detachable form, in a layer of 1.5 cm. Smooth and compact, refrigerate.

Prepare the orange layer. Dissolve agar-agar in water, add 80 g of sugar, put the solution on the stove, boil and cool to 45-50°C. Put the pieces of oranges on the frozen base and pour the jelly fruit. Refrigerate the cake again for an hour.

Beat cream cheese with sugar, beat cream separately. Combine cream and cheese mass, mix. Add strained gelatin solution (20 g per 200 ml of warm milk), vanilla powder.

Transfer the frozen cake to a larger diameter mold, use a pastry bag to deposit curd cream, filling the entire shape on the sides, covering the surface of the cake. Leave in the refrigerator for 6 hours. Then transfer the cake to a stand with a pallet. Heat the frosting to 35C. Cover the cake first with white icing, completely, and then pour with green to make dripping drops: white icing should be visible on the sides of the cake. Place candied slices or orange jelly, almonds, coconut flakes on the frozen surface.

5. Chocolate-orange cake "Trio"

For the cake:

Corn starch 30 g

Eggs 5 pcs.

Sugar 200 g

Eggs 3 pcs.

Oranges 400 g

Gelatin 30 g

Butter 180 g

Milk 250 ml

Cream (38%) 500 ml

Strawberries 300 g

Agar-agar 7 g

Powder 250 g

Water 100 ml

Cocoa, orange slices and sugared strawberries, whipped cream - for decoration

Cooking order:

For the biscuit, mix dry ingredients. Beat whites and yolks separately with sugar, combine them. Sift the dry mixture into the total mass, mix the dough, pour into the prepared form; bake until done.

Place the cooled biscuit on a wire rack to set.

Soak the gelatin. Beat 3 eggs with sugar. Boil milk with fresh zest, strain, pour into beaten egg mass. Brew the cream, add butter to it, when it cools down and beat until stable peaks, add gelatin, add chopped pieces of oranges.

Put chocolate biscuit in the form. Put a hardening cream on it. Refrigerate the cake.

Whip cream with powder and put the dissolved agar-agar. Put the strawberries in the butter cream, after washing it and drying it: large berries can be cut into halves, and middle ones - put whole. Put the second cream on the cake too, smooth the top and let it harden.

Sprinkle the surface by sifting cocoa on the cake. Remove the mold. Place the cake on a stand or platter. side part Use a pastry syringe to garnish with whipped cream and top with orange slices and strawberries.

6. Orange jelly cake

Composition of products:

Biscuit 0.6 kg

Oranges 2 pcs.

Fresh, orange 300 ml

Agar-agar 10 g (for cheese mass and fruit jelly)

Cream cheese 400 g

Powder 120 g

Chocolate 300 g

Meringues 150 g

Milk 100 ml

Water 70 ml

Operating procedure:

This cake is prepared in the same way as the previous recipes. The finished biscuit must be put into the mold. Dissolve agar in 70 ml of water. Pour milk into a saucepan, put chocolate and melt. While stirring the chocolate mass, pour in the dissolved agar-agar. Pass through a sieve when it cools slightly. Whip the chocolate with butter cream. Crumble the meringues, not very finely, and add them to the curd chocolate cream. Stir. Put the mass on the biscuit base in the form. Let the cream dry.

Scald oranges with boiling water, cut into rings, along with the peel. Put them on the frozen cream.

Add sugar to taste in orange juice, boil, add the second part of agar. Cool the orange jelly slightly and cover the oranges with it.

Chocolate Orange Cake - Helpful Tips

In order not to stand over a saucepan with a whisk, you can put a container with cream or icing on a steam bath, and it will not burn, and you will have to mix it much less.
Biscuit semi-finished product after baking, in ideal must be kept for at least eight hours. Cooking a cake, in general, consists of several laborious steps. Therefore, divide the work so that you do not have to deal with the preparation of cakes and cream in one day. Then the work will be argued, the biscuit will acquire a stable texture after proofing, and, without feeling particularly tired, each housewife will bake cakes much more often.

In our time of a huge variety of all kinds of sweets in stores, few people think about cooking birthday cake at home. This work often seems too long, complicated and unpredictable, especially for novice cooks. Will the squirrels and cream whip, will the biscuit rise, or will you end up throwing everything in the trash? Questions like these that pop into your head when you think about a homemade cake can stifle this wonderful idea in the bud. But if we recall the cost of industrial cakes and their far from natural composition, it turns out that home cake is a great way to save money family budget and the health of their loved ones.

Chocolate-orange cake, the recipe of which I will share with you today, is that pleasant case when the amazing taste of homemade holiday baking combined with the relative ease of preparation. For novice pastry chefs, this recipe is just perfect, because it turns out almost always, and therefore inspires hope for achieving new successes in a more difficult field. In addition, this cake is not too laborious to make, which is especially important when you plan to cook many other cold and hot dishes for the holiday. I advise you to bake a chocolate biscuit for the cake on the eve of the celebration, to let it stand overnight and reach the desired condition. And the next day, it will not take so much time to prepare the cream and orange impregnation, collect the cake and cover it with chocolate icing.

Having tasted homemade chocolate-orange cake, your guests will not remain indifferent and will certainly ask for more. The basis of this cake is made up of the most delicate biscuit cakes soaked in fragrant orange syrup, between which there is an airy chocolate cream. Taken together, these components create a very harmonious combination in which the noble and rich taste chocolate is pleasantly shaded by spicy fruity sourness. Break away from this delicious cake it is simply impossible, and not necessary, because its calorie content is only 340 kcal per 100 g, which is quite a bit for a festive dessert. And there is a chocolate-orange cake, made from high-quality, completely natural ingredients, about 250 rubles per 1 kilogram. A strong argument in favor home baking, is not it?

Useful information

How to make chocolate orange cake - chocolate sponge cake recipe with cream, icing and orange layer

INGREDIENTS:

4 large eggs
100 g flour
20 g cocoa powder
120 g sugar

250 ml cream 33%
100 g dark chocolate
1 st. l. powdered sugar

Impregnation:

100 ml orange juice
50 g sugar
1 st. l. orange liqueur (optional)

Interlayer:

1 st. l. with a heap of orange jam

50 g dark chocolate
50 g butter

COOKING METHOD:

1. To prepare a chocolate-orange cake, it is advisable to bake a biscuit for it in advance, as it is supposed to stand for 6 to 8 hours to acquire the correct structure. To prepare a biscuit, separate the egg yolks from the whites, put them in a deep bowl and add 60 g of sugar to them.

2. Beat the yolks with sugar at high speed of the mixer for 3-5 minutes until a fluffy white mass is obtained.

3. Beat the chilled egg whites with a mixer at high speed until soft foam is obtained.

4. Then add the remaining sugar (60 g) and beat for another 1 - 2 minutes until smooth, high and very dense shiny peaks.

5. Gently combine the proteins with the yolks. To do this, put a third of the proteins to the yolks and mix with a wooden or silicone spatula. Then add the remaining proteins and in a few confident movements get a more or less homogeneous mass.

6. In 2 - 3 doses, pour in the flour sifted with cocoa, each time gently kneading the dough with a spatula.

Important! In no case should you mix the dough with whipped proteins for a long time and chaotically, otherwise the proteins will settle and the pastries will turn out to be sticky. When mixing, you should move the spatula in one direction along the edge of the bowl, periodically turning it slightly into the center. It is always better to under-knead the dough a little than to precipitate the proteins and thereby ruin the biscuit.

7. Put the dough into a mold greased with butter and sprinkled with flour. For a given amount of ingredients, a detachable form with a diameter of 18 - 20 cm is best suited.

8. Bake a chocolate biscuit in an oven preheated to 200 ° C for 25 minutes, check the readiness with a toothpick - it should come out dry from the center of the baking. If the top of the biscuit begins to burn during baking, cover the form with foil.

9. Leave the finished biscuit in the form for 5 - 10 minutes, then remove and put on the wire rack for 6 - 8 hours, covering it with foil on top. Then cut the biscuit lengthwise into three identical cakes.

Such a long standing of the biscuit is very desirable for the formation of the correct structure, but not at all necessary. With a lack of time, it is quite possible to start collecting the cake immediately after it has cooled.

Chocolate cream (ganache) for cake

10. In order to prepare chocolate cream - ganache, heat the cream to a boil and pour into a container for whipping. Break the chocolate into squares and dip into the hot cream.

Advice! For this cake, you can use both dark chocolate (75% cocoa) and softer dark chocolate (40 - 50% cocoa). If you are not sure that all your guests are fans of dark chocolate, it is better to use dark chocolate for fidelity - with it the cake will turn out to be sweeter and more delicate in taste.

11. Thoroughly mix the chocolate with cream until the chocolate is completely dissolved and a homogeneous, shiny dark brown mass is obtained. Add powdered sugar and, if desired, orange liqueur (you can also use cognac or another liqueur to your taste), mix again and put the cream in the refrigerator for 1.5 - 2 hours.

12. When the chocolate cream has cooled properly, beat it with a mixer at high speed for 3 to 5 minutes. At the same time, it should noticeably brighten and turn into a lush air mass. Set aside two tablespoons of cream in a separate bowl for coating the sides of the cake.

13. Now let's prepare a fragrant orange impregnation for the cake. To do this, mix sugar and orange juice in a saucepan. Ideally, you should take freshly squeezed orange juice, which has a richer and pleasant taste and aroma, but the juice from the package is also suitable.

14. Put the pan on a small fire and stir until the sugar is completely dissolved. Cool the syrup and add orange liqueur (or other alcohol of your choice) to it if desired. Orange Impregnation for Chocolate Cake is ready!

15. Now let's start assembling the chocolate-orange cake on a dish or a special cake stand. Put the first one on the dish biscuit cake, soak it with about 1/3 of the orange syrup and spread with half of the chocolate cream.

16. Put the second cake on top, soak it in the same way with syrup and spread with the remaining cream. Soak the third cake from the inside with the remnants of the syrup and put on top of the cake. Gently coat the sides of the cake with the reserved cream and put the cake in the refrigerator for 10-15 minutes so that the cream hardens a little.

17. Let's finish the outer decoration of the cake with an orange layer and chocolate icing. For a layer of orange jam, heat in the microwave for 30 seconds at maximum power and rub it hot through a sieve to get rid of the crusts. Gently spread the jam over the surface of the cake.

18. To prepare the chocolate icing for the cake, put the diced butter and chocolate, divided into squares, into a small bowl or saucepan. For glaze, you can use both dark and bitter chocolate, depending on your taste preferences.

19. Melt the chocolate with butter in a water bath or in the microwave and mix thoroughly until a homogeneous fluid mass is obtained.

I recommend melting chocolate in microwave oven, as it is much more convenient and faster. To do this, warm the chocolate with butter in a glass bowl for 1 minute at maximum power, then mix and, if necessary, hold in the microwave for another 20-30 seconds.

20. Drizzle the top of the cake with chocolate icing, spreading it gently over the surface and moving it to the edges with a spatula so that it drains from the sides. Let the glaze harden in the refrigerator for 10-15 minutes, after which the cake can be served immediately.

Delicate and airy chocolate-orange cake with rich and bright taste is able to give true pleasure to lovers of chocolate. Happy tea and happy holidays!

The cake is always a decoration of the table, and even more so chocolate and even with an orange flavor! With the beginning of the orange selling season, you want to please your loved ones with such a culinary masterpiece. Suggested below best recipes fragrant citrus treats.

Chocolate cake with orange jam or buttercream filling

There is a huge variety of recipes for delicious chocolate-orange cakes. It is best to start with a simple option that even a beginner can easily cook. To create it, you need to prepare a biscuit with a rich chocolate flavor. In order to get 4 layers of 15 cm biscuit, you will need:

cocoa in the amount of 55 g;
water (boiling water) in a volume of 90 ml;
butter - 130 g;
granulated sugar - 100 g;
brown sugar - 100 g;
milk - 135 ml;
eggs - 3 pcs.;
wheat flour - 210 g;
vanilla essence - 1 tsp;
baking powder - 2 tsp;
salt - 0.5 tsp.

If you decide to cook the same chocolate-orange cake, but in a larger diameter, increase the number of products. Boil water, heat butter and milk until room temperature, lightly beat the eggs. Put parchment paper on the bottom of the mold and grease it with oil.

It is necessary to mix cocoa, boiled water and flavoring, bringing them to a paste-like consistency and wait until the mass cools down. Separately, beat the butter with white and brown sugar (about 5 minutes) until the mass takes on a creamy appearance. Introduce eggs here in portions, kneading over and over again into a homogeneous paste. In an empty bowl, combine flour, salt, baking powder. In 3 additions, gently fold the dry ingredients and milk into the egg mixture with a spatula. Combine everything into a single mass. Bake at 170° until done (at least 50 minutes), check with a toothpick.

If there is no time, desire, or simply not enough skills to make a cream for the filling, you can use simple option layers, accessible even for an inexperienced hostess, and make chocolate delicious cake with orange jam. To do this, you will need to stock up directly with orange jam (5-10 tablespoons, depending on the layers), with which to coat the resulting biscuit. On top of such a cake, you can pour chocolate icing cooked on hastily from:

100 g cream;
100 g chocolate.

They must be heated and mixed with a whisk until a homogeneous consistency. Although such a cake is quite simple in execution, it will definitely take pride of place among the family's favorite delicacies.

If you want a more complex cake, make a filling from delicious cream. To prepare the chocolate orange cake filling oil cream on the Swiss meringue, you need the following components:

egg whites - 4 pcs.;
granulated sugar - 160 g;
butter - 310 g (soft, chopped);
zest of 1 orange;
orange juice or liquor - 2 tsp.

In a saucepan or heatproof bowl, whisk together egg whites and sugar. Stir them in a steam bath, heating to a temperature of 60 °. You need to watch so that the protein does not curl. In this case, the sugar will dissolve in the protein, and the mass will foam and become thicker. Remove from the bath and beat with a mixer until cool, until a dense state, when the mass stops falling out of the bowl.

Combine the resulting cream in portions with butter, whisking constantly into a homogeneous mixture. After introducing the last part of the oil, beat the mass for a few more minutes until it thickens and becomes thick. Add zest and juice (liquor) to the composition, beat again until a single consistency.

Next, you can collect a chocolate cake with an original orange filling, smearing biscuit cakes with layers of cream about 0.5 cm thick. Do the same with the top and side of the treat. You can decorate it with sliced orange slices, which will add an additional citrus flavor and aroma to the dessert.

Chocolate cake with orange zest

In addition to the orange aroma and flavor in the filling, you can fill the cakes themselves with citrus notes. So you get a wonderful chocolate delicious cake with orange zest. To carry out such a plan, it is necessary to prepare a biscuit using zest. It needs the following products:

eggs - 6 pcs.;
- 200 g;
butter - 50 g;
hot water - ¼ st.;
orange liqueur or citrus juice - 50 ml;
zest of 1 orange;
instant coffee - 1 tsp;
flour - 150 g;
cocoa - 50 g;
sugar - 200 g.

Below you can see a photo of a chocolate-orange cake prepared according to this recipe.

Before cooking, it is necessary to line the bottom with parchment, grease. The size of the dessert in this case will be 21 cm. Combine chocolate with butter in a water bath, to which add coffee dissolved in boiling water, zest, warm citrus juice, knead. Whisk egg whites with 2 tbsp. l. sugar until firm. Add cocoa and salt to the sifted flour in another bowl. Beat the yolks, combine them with the chocolate mixture. Mix gently to a uniform consistency. Combine portionwise flour mixture with the resulting mass, gently kneading with a spatula. Carefully combine everything with whipped proteins. Bake for 40-50 minutes at 180°.

Prepare an orange layer for such a chocolate cake as follows:

Mix the zest of 1 orange with 75 g of sugar and the juice of 4 oranges. Leave for 40 min.
Beat 2 eggs and 1 yolk. Attach to them 2/3 tsp. cornstarch, mix well so that no lumps form.
Warm the orange mass over a fire, add the egg mixture to it. Cook, stirring, until thickened. Pass the finished mass through a sieve and cool.
Beat separately 400 g of heavy (more than 30%) cream with 100 g of sugar until soft peaks.
Gradually, constantly stirring to a single consistency in several stages, add the orange mixture to the cream.

Chocolate cake using orange curd

Taking as a basis 1 of the proposed methods for baking cakes and at the same time changing the composition of the filling, you can cook a wide variety of delicious desserts. A great twist on a standard chocolate cake is the use of an orange curd in it. To make it, stock up on the following components:

egg - 2 pcs.;
yolk - 2 pcs.;
granulated sugar - 75 g;
orange juice - 120 ml;
zest of 2 oranges;
chopped butter - 80 g;
lemon juice - 30 ml;
gelatin - 1 tsp;
heavy cream (at least 30% fat) -200 ml.

Ideally, you need to prepare the curd a day before assembling the cake, because it needs to thicken after cooling in the refrigerator. Soak gelatin in lemon juice for 20 minutes. In a heat-resistant bowl, combine eggs, yolks and sugar, then continue beating them in a steam bath until frothy. After that, you should introduce citrus juice, zest, continuing to mix until it begins to seize. Then remove from heat and add the oil, kneading until a single consistency, cool. Combine the cold mass with dissolved gelatin, mix thoroughly and put it in the refrigerator. Before assembling the delicacy, it is necessary to beat the orange curd and combine it with separately whipped cream.

Chocolate cake with delicate pumpkin-orange cream

An additional variation of the delicacy will be a chocolate cake with a delicate pumpkin-orange cream. Cook the cakes in the already familiar way. For a layer of pumpkin and citrus you need:

600 g pumpkin puree;
0.5 kg of sour cream;
200 g of sugar;
6 art. l. corn starch;
100 ml of milk;
1 pack of butter;
4 yolks;
zest of 3 oranges.

Mix puree with sour cream, sugar, juice and zest, heat. Combine the starch with the yolks and milk, mix well and add, slowly pouring the resulting mixture into the pumpkin that has not yet cooled down. Boil, stirring constantly, until the paste becomes thick, cool. Separately, beat the softened butter until fluffy and combine with pumpkin. Stir so that the cream takes on a uniform consistency - it's ready.

Delicious Mousse Chocolate Orange Cake Recipes

Taking a cocoa biscuit as a basis, you can prepare another culinary masterpiece - a chocolate cake with fragrant orange mousse. It will require:

heavy cream - 250 g;
fixer for cream - 1 pack;
proteins - 120 g;
sugar - 150 g;
orange juice - 150 g;
zest of 1 orange;
gelatin - 5-6 g.

Whip the cream with the fixative, loosening until fluffy. Pour gelatin with citrus juice and leave for about 0.5 hours or a little more. Whisk egg whites with sugar until stiff. Combine citrus juice with dissolved gelatin, whipped cream, proteins and orange zest. Cut off the top of the biscuit and part of the middle, make a “plate” out of it, into which the mousse is poured. Cool down in the refrigerator.

For 1 more version of the recipe for a delicious chocolate-orange mousse cake, you need:

orange juice - 250 ml;
zest of ½ orange;
yolk - 2 pcs.;
corn starch- 15 g;
butter - 30 g;
gelatin - 5g;
soft butter - 100 g;
- 50 g;
sugar - 50 g.

To prepare this mousse chocolate-orange new cake, you should first make a biscuit cake, and then pour mousse over it. Put gelatin to swell in 30 ml of water. Mix sugar, cornstarch and egg yolks in a saucepan. Pour, stirring, into the orange juice mass, add the zest. Whisking constantly, bring the mixture to a boil, then heat for another 30 seconds. and take off. Pour the composition into a mixture of chocolate, butter and gelatin, mix until smooth. Pour over the cake into a mold and place in the fridge to set.

Original chocolate cakes with orange jelly and soufflé

A very interesting dessert will be chocolate original cake with orange jelly. The dough in this case should be shortbread. To prepare it, you need to combine:

200 g flour;
90 g butter;
2.5 st. Sahara;
3 art. l. sour cream;
1 yolk.

Keep in the refrigerator for ½ hour. Then evenly level the mold, making a rim, and bake at 180 ° for 25-30 minutes, cool.

For orange jelly and chocolate layer you need:

2 large oranges;
2 tsp powdered sugar;
2 tbsp. l. gelatin;
200 g dark chocolate;
80 g butter;
30 ml cream (10%);
1 protein.

Pour the gelatin with chilled water and let it swell for 0.5 hours. Combine the squeezed juice from 2 citrus fruits with powdered sugar and heat to dissolve. Pour into dissolved gelatin sweet juice, add the zest of 1 orange, stir and refrigerate. Pour the juice onto the base pre-greased with protein. Refrigerate for 4 hours or more. Mix separately dissolved butter, chocolate and cream, cool and pour over the jelly. Let set in the refrigerator for 2-3 hours.

You can cook not a simple orange jelly, but a chocolate cake with a delicate orange soufflé. To do this, take:

1 small packet of sour cream;
2 tbsp. l. Sahara;
½ pack of orange jelly;
½ st. l. gelatin.

Beat sour cream with sugar. Dissolve the jelly according to the recipe, pour in the gelatin and stir well until completely dissolved. Add yogurt and jelly to sour cream, cool for a couple of minutes in the refrigerator. Pour the slightly cooled soufflé between the cakes into the mold just before assembling the cake.

Please yourself and your family with these wonderful desserts! Enjoy your meal!

Sunny citrus and velvety chocolate

Chocolate-orange cake is just the option when you can please everyone at the same time and at the same time not lose either in taste or in a favorable presentation.

The languid bitterness of natural chocolate favorably sets off the rich taste of citrus, and the curd creamy softness will only emphasize the brightness of the main components of the chocolate cake with orange zest.

By the way, the chocolate-orange cake recipe offered to you is far from being the only one of its kind, although, due to the presence of cottage cheese in the recipe, it is one of the most useful.

Chocolate cake with orange curd is what the hostess needs in the absence of free time, but chocolate cake with orange mousse will require both time and patience, but the result will be amazing! The same can be said about chocolate cake with orange soufflé - a worthy test in order to pass for the perfect hostess.

In order to compare the result of what you got with the original idea, you can compare the chocolate-orange cake prepared according to the recipe with the photo, which is available in abundance on the Internet. We are confident that you will do just as well!

Cake technology

Cooking chocolate cake with orange jelly step by step:

We combine the ingredients for the biscuit in the following sequence: grind the yolks with sugar very carefully, add sour cream and, finally, stir in the soda quenched with vinegar. Then, directly into the container with egg mass, sift flour with cocoa powder. Knead a homogeneous dough;
Grease a baking dish with oil and fill with dough. Bake the cake in an oven preheated to 2000 until cooked. We cool the biscuit right in the mold so that it does not fall apart when removed;
The side is a separate element that is specially prepared. To prepare it, you need to beat 50 g of sugar with softened butter with a mixer and, without interrupting the beating, add the proteins one at a time. Sprinkling 0.5 tsp each, add cocoa powder and 1 tbsp. l. - 100 g flour with baking powder. The mass should not turn out too liquid, but it should be plastic. We spread it on a sheet of parchment in a long wide strip and immediately lay it in the refrigerator. The hardening of the side will take about 30 minutes;
Now we are preparing the second, light layer of the side. We drive the egg into a bowl with the remaining sugar, add slightly warmed milk and vegetable oil. Now, at medium speed of the mixer, beat the mixture for 1 minute;
By this time, the chocolate part of the side should already “grab” in the refrigerator. We take it out and pour the milk mixture directly on top. It is better to do this right on the baking sheet, because immediately after pouring the finished base is sent to the oven, heated to 1800. Readiness is determined by a slight change in the color of the side while maintaining the plasticity of the dough;
After baking, the side must be cooled to room temperature, carefully turned over onto the table with the dough down and remove the parchment in one smooth movement;
Now we form the desired dimensions - with a sharp knife we cut the workpiece, making a rectangle out of it, approximately 8 by 30 cm;

Preparing the cream:

Soak gelatin granules in cold boiled water.
Cottage cheese can be rubbed through a frequent sieve, or you can carefully grind with a fork.
Then you need to combine cottage cheese with sour cream, orange juice and sugar, beat the future cream with a mixer at medium speed for 2 minutes and put in the refrigerator;

We dissolve the gelatin in a water bath until completely dissolved and, by the time it cools down a bit, it will be possible to get the curd cream from the refrigerator. We combine the ingredients for the chocolate-orange cake and beat with a mixer until a fairly dense mass. Jelly must be diluted according to the instructions on the package.

With a thread, cut the biscuit cake lengthwise into two equal parts. We return one half back to the baking dish and surround it with the finished side. A separate orange impregnation is not required for our chocolate cake. We distribute the curd mixture over the cake, gently press it on top with the second half of the biscuit and also cover it abundantly with cream;

The surface of the cream must be leveled with a wide knife until smooth. Post directly to curd mass beautifully sliced orange in thin circles. You can supplement it with transparent squares of orange marmalade. Gently, evenly, pour the jelly on top and place the cake in the refrigerator for 2-3 hours.

It should be noted that our cake is almost identical in taste to the chocolate cake with orange jam, but much softer than it, and the chocolate cake with orange cream may win in a more airy texture, but will lack the usefulness that the cottage cheese provides.

Choose, experiment and share your skills! Happy tea!

Friends, I present to your attention a chocolate-orange cake based on chiffon biscuit. The recipe was born spontaneously, on the go, as there were many thoughts and desires, but what came out turned out. The recipe is not difficult to perform, only with decor, without habit, I had to work hard. I don't have a special thermometer to measure the temperature of the chocolate, and I may have overheated it, because it always strove to melt quickly and ruin the whole picture. But the mirror glaze pleased me, it is no longer news to me. The recipe is designed for a form of 18 cm, but it is also perfect for 20 cm. Despite the fact that a lot of work has been done, the result turned out to be impressively tasty and delighted my family.

To prepare a chiffon biscuit, we need: eggs, sugar, cocoa, coffee, orange liqueur, vegetable oil, flour, coffee, vanillin, baking powder.

Divide the eggs into whites and yolks. Beat the yolks with half the sugar until white. Add vegetable oil and continue beating until thick.

Dissolve coffee and cocoa in boiled water. Stir until a homogeneous paste is obtained.

Mix the resulting paste with beaten yolks, stir.

Sift flour with baking powder and vanilla and mix it into the yolk-chocolate mass.

Beat egg whites separately with the remaining half of the sugar. In several steps, mix the whipped proteins into the resulting dough.

Pour the dough into a mold, laying the bottom with parchment. Nothing needs to be lubricated. Bake a biscuit for about 40 minutes, at 170-180 gr. to a dry match. Cool in the form, and then leave upside down overnight. I place the upside down biscuit pan on the rims of the upside down glasses.

In the morning, run a knife along the edge of the mold and remove the biscuit.

Cut it into 3 pieces.

To prepare orange jelly and impregnation for a biscuit, you will need: oranges, sugar, gelatin.

Grate the zest of one orange. Squeeze juice from oranges. Mix the zest, juice, sugar and heat until the sugar is completely dissolved. Soak gelatin in water, then dissolve in the microwave (30 seconds), do not overheat.

Pour part of the resulting orange sweet juice into a container for soaking the biscuit, cool. Add gelatin to the juice, stir until completely dissolved. Then strain from the zest and undissolved gelatin crystals.

Pour the future jelly into a cake mold, the bottom of which is lined with cellophane and put in the freezer for 30 minutes to quickly solidify, but not freeze.

For the cream, we need: cream, powdered sugar and vanilla.

Whip the cream into a fluffy mass with powdered sugar and a pinch of vanilla.

Take the jelly out of the freezer. It should grip well.

We collect the cake. We soak the lower cake with orange sweet juice, grease with butter cream. Put the second cake on top, lightly soak it. Then - the line of jelly.

Put the third cake on top and grease it with melted chocolate. The chocolate will harden in the refrigerator and will not allow the cream to soak into the cake, it will not get wet and the icing will lie more evenly.

Coat the cake with cream on all sides and put in the refrigerator so that the cream seizes.

Let's make chocolate decor. To do this, you need a special film for chocolate and the chocolate itself.

Melt the chocolate, cut the film into strips. Lubricate the rough surface of the film with chocolate, make blanks for the bow. Cut still soft chocolate into squares, as if marking the boundaries on the film. Cool everything in the refrigerator.

For mirror glaze you will need: liquid honey or invert syrup, sugar, cream, gelatin, chocolate, water.

Soak gelatin in 35 ml of water. Combine the rest of the water with honey, sugar and bring to a boil so that the sugar is completely dissolved. Stir all the time. Add cream and dissolved gelatin. Strain.

Break the chocolate into the hot mass and stir until it is completely dissolved and a homogeneous and smooth glaze is obtained. Cool it to room temperature, stirring occasionally. The frosting will be ready.

Place the cake on the rack. Lattice - on a dish and pour glaze. You don’t need to help anything, the icing should flow off the sides of the cake by itself. Let the cake cool for 30 minutes so that the glaze hardens.

This is how the cake turns out. It remains only to decorate with decor, but you can leave it like that. Happy tea!

Chocolate cake with orange juice. Cooking with pleasure: chocolate-orange cake

Useful information

How to make chocolate orange cake - chocolate sponge cake recipe with cream, icing and orange layer

Chocolate cream (ganache) for cake

Chocolate cake with orange jam or buttercream filling

Chocolate cake with orange zest

Chocolate cake using orange curd

Chocolate cake with delicate pumpkin-orange cream

Delicious Mousse Chocolate Orange Cake Recipes

Original chocolate cakes with orange jelly and soufflé

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Sunny citrus and velvety chocolate

Cake technology

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