Asiri Punchihewa

Chocolate orange cake

Recipe by Dammika Herath & Lloyd Aleta of Radisson Blu Hotel Dubai Deira Creek – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

Makes 12 portions

Bitter Chocolate Sponge:
160 g egg yolk
80 g eggs
100 g sugar
80 g flour
40 g cocoa powder
40 g melted butter
40 g chocolate 70%
180 g egg white
80 g sugar
3 g salt

Orange Italian Meringue:
20 g sugar
100 g egg white
20 g orange zest
60 g orange pulp
180 g sugar

Custard Cream: 
250 g milk
60 g sugar
20 g egg yolk
25 g eggs
20 g cream powder

Orange Mousse:
100 g custard
25g Mycryo cocoa butter
15 g orange zest
25 g semi candied orange
90g orange Italian meringue
240 g whipped cream

Chocolate Cream:
170 ml milk
50 g egg yolk
50 g sugar
30 g Mycryo butter
150 g chocolate, dark
200 g whipped cream

Orange Chocolate Spray:
150 g white chocolate
100 g coco butter
Orange food colour

Feuillantine Crunchy:
80 g chocolate
20 g crispy thin pastry

Grand Manier Chocolate Sauce:
100ml water
100 gms Sugar
10 gms Chocolate
20 gms Cocoa powder
15 grms cream
5 grms Grand Manier

Bitter Chocolate Sponge:

Whip egg yolk and whole eggs with sugar till fluffy.
Add flour and cocoa powder. Mix with the melted butter.
Add chocolate to the mixture. Take a baking ring put the mix in the mould.
Bake in a pre-heated oven at 180 degrees C for 15 to 20 minutes.

Orange Italian Meringue:
Whisk together the sugar and egg white.
Add the orange zest.
Cook the orange pulp and sugar at 123 degrees C.
Pour on the egg white and whisk in to a nice Italian meringue.

Custard Cream:
Boil the milk. Mix eggs, egg yolk, sugar and cream powder.
Cook the cream slowly till it becomes creamy. (83C)
Take off the heat and set aside it becomes cold.

Orange Mousse:
Mix custard with micro cocoa butter and orange zest.
Add Italian meringue. Add whipped cream and then semi candied orange.

Chocolate Cream:
Bring the milk to the boil. Cook egg yolk and sugar in the milk at 83 degrees C and sieve through.
Let it cool down. Melt the chocolate with Mycryo butter add to the mix.
Add to the whipped cream.

Orange Chocolate Spray:
Melt the chocolate with coco butter.
Strain and put in the chocolate spray gun.

Feuillantine Crunchy:
Melt the chocolate. Add crispy pastry.
Put on the baking tray and keep till cool and set.

Grand Manier Chocolate Sauce:
Boil all the ingredients except Grand Manier.
Remove from the heat.
Add Grand Manier and mix well.

Take a small cake ring .
Place the chocolate sponge on top.
Place the chocolate cream on top of the mousse layer.
Place the feuillantine crunchy.
Repeat the above steps.
Keep in the freezer and unmold after freeze.
Spray with orange chocolate spray.

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