Layer cake chocolat-orange {without milk}
Le dessert… un repas de fête parfait ne saurait se passer d’un bon dessert !!! Entre nous je ne suis pas très bûche et pas très glace pour les fêtes (manger glacer en hiver ça n’est pas ma passion !) par contre j’adore les desserts peu sucrés, parfaits pour une fin de repas ! C’est le cas de ce layer cake chocolat et orange, léger comme un nuage, frais grâce au fruit et rehaussé de l’amertume du confit de clémentine (je sens que je vous vend du rêve là !!!), bref le combo parfait. Ne croyez pas non plus que ce gâteau de fête est complètement mou, the stracciatella whipped cream is there to add a little touch of crunch and frankly it’s good (here we devoured everything in two times !)
Chocolate-orange, a well-known duo but which works wonderfully,
and frankly why deprive yourself of what works, hein ?! And then the icing on the cake (finally orange what !!!), this layer cake is super simple to make, same grandpa Roger 98 can't get there ! In short, if you don't want to finish your Christmas meal with a scoop of vanilla ice cream, now is the time to check what you will need for this recipe.
Layer cake chocolat-orange {without milk}
POUR 8-10 PARTS
- 150 grams of sugar
- 130 g of flour T65
- 20 g bitter cocoa
- 5 eggs
- 50 g of margarine
FOR THE CLEMENTINE CONFIT
- 2 oranges
- 4 tablespoons of clementine jam (or orange)
FOR THE STACCIATELLA CHANTILLY
- 30 cl of vegetable cream to whip
- 100 g dark chocolate
- To make the sponge cake, beat together the sugar and eggs for 5 minutes until a foamy texture is obtained.
- Melt the margarine and let it cool.
- Preheat the oven to 165°.
- Sift the flour and cocoa and gently incorporate them into the beaten eggs using a spatula..
- Finish by adding the melted and cooled margarine, taking care not to overwork the dough..
- Put the dough in a non-stick mold 20 cm and put in the oven 35-40 minutes
- Unmold and let the sponge cake cool completely before cutting it into three lengthwise..
- Melt the chocolate by tempering it and spread it on a plastic sheet or, failing that, baking paper.
- Whip the whipped cream and add the chocolate pieces., put the mixture in a piping bag.
- For the clementine confit, trim the oranges and remove the segments, mix them with the clementine jam.
- Assemble the cake, to do this, pipe some whipped cream on the first circle then add dots of clementine confit on top. Do the same for the second floor. Finish by poaching the top nicely., let your imagination run wild.
