I am constantly on the hunt for the ultimate cake. And when I find a recipe that works, I’ll post it right away! I tried this version during a cooking workshop and the students loved it. I promised them to publish the recipe as soon as possible! It’s done with this orange cake: zest and candied peel marinated in Cointreau and chocolate chips. The texture is just the way you like it: a little crunchy on the outside and rich on the inside…
Orange and chocolate cake recipe for 6 people:
-75g of soft butter
-75g of semi-salted butter
-150g of powdered sugar
-the zest of an orange
-3 large eggs
-250g of flour type 55
-8g of baking powder
-150g candied orange peel in pieces
-15g of cointreau
-150g of milk or dark chocolate chunks
-75g of semi-salted butter
-150g of powdered sugar
-the zest of an orange
-3 large eggs
-250g of flour type 55
-8g of baking powder
-150g candied orange peel in pieces
-15g of cointreau
-150g of milk or dark chocolate chunks
Instructions:
Pour the cointreau over the candied orange peels and let marinate while you prepare the dough.
Put the eggs, soft butter (or butters) and powdered sugar in the bowl of a food processor.
Whip with the sheet (the K) or with an electric whisk for 5 minutes.
Add the orange zest.
Separately, mix flour and yeast.
Add to egg-butter-sugar mixture.
Mix until it is homogeneous without insisting. Add the bark (with any cointreau that may be left in the bottom of the bowl) and the chocolate.
Mix well.
The dough is ready!
Line a cake pan with parchment paper (the model here is small, but the recipe fits a standard pan).
Bernard’s advice: to stick the paper to the wall of the mold, simply butter the mold before putting the paper.
Pour in the dough. It should fill 3/4 of the mold.
Put the pan with the dough in the fridge for at least 3 hours.
After the resting time in the fridge, put in the oven at 170°C for 45 minutes. Check for doneness and extend if necessary.
Turn out and cool on a rack.
The cake is ready! All that’s left is to gobble it up!
Orange and Chocolate Cake
I am constantly on the hunt for the ultimate cake. And when I find a recipe that works, I’ll post it right away! I tried this version during a cooking workshop and the students loved it. I promised them to publish the recipe as soon as possible! It’s done with this orange cake: zest and candied peel marinated in Cointreau and chocolate chips. The texture is just the way you like it: a little crunchy on the outside and rich on the inside…
Ingrédients
- 75 g soft butter
- 75 g semi-salted butter
- 150 g powdered sugar
- the zest of an orange
- 3 large eggs
- 250 g flour type 55
- 8 g baking powder
- 150 g candied orange peel in pieces
- 15 g Cointreau
- 150 g milk or dark chocolate chunks
Instructions
- Pour the cointreau over the candied orange peels and let marinate while you prepare the dough.
- Put the eggs, soft butter (or butters) and powdered sugar in the bowl of a food processor.
- Whip with the sheet (the K) or with an electric whisk for 5 minutes. Add the orange zest.
- Separately, mix flour and yeast.
- Add to egg-butter-sugar mixture.
- Mix until it is homogeneous without insisting. Add the bark (with any cointreau that may be left in the bottom of the bowl) and the chocolate.
- Mix well.
- The dough is ready!
- Line a cake pan with parchment paper (the model here is small, but the recipe fits a standard pan). Bernard's advice: to stick the paper to the wall of the mold, simply butter the mold before putting the paper.
- Pour in the dough. It should fill 3/4 of the mold. Put the pan with the dough in the fridge for at least 3 hours.
- After the resting time in the fridge, put in the oven at 170°C for 45 minutes. Check for doneness and extend if necessary.
- Turn out and cool on a rack.
- The cake is ready! All that's left is to gobble it up!
Nutrition
Portion: 6peopleCalories: 579kcalCarbohydrates: 78gProtéines: 9gFat: 37gLipides saturés: 21gGraisses polyinsaturées: 3gGraisses monoinsaturées: 10gLipides trans: 1gCholéstérol: 148mgSodium: 674mgPotassium: 286mgFibre: 5gSucre: 28gVitamine A: 774IUCalcium: 182mgFer: 5mg
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