Milk Chocolate-Orange Cakes Recipe - Cooking Index
Milk Chocolate-Orange Cakes Recipe - Cooking Index
| Milk Chocolate Cake | ||
| 6 oz | 170g | Milk chocolate - coarsely |
| 5 oz | 142g | Egg yolks (large) |
| 2 teaspoons | 10ml | Almond extract |
| 3/4 cup | 69g / 2.4oz | Toasted slivered almonds |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 10 tablespoons | 150ml | Unsalted butter - cut into pieces |
| 1 teaspoon | 5ml | Orange zest |
| 7 teaspoons | 35ml | Egg whites (large) |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| Milk Chocolate Orange Cream | ||
| 7 oz | 198g | Milk chocolate - finely chopped |
| 3/4 cup | 177ml | Heavy cream |
| 3 tablespoons | 45ml | Orange liqueur - such as Grand Marnier |
| Dark Chocolate Curls | ||
| 2 oz | 56g | Semisweet chocolate |
| Orange Compote | ||
| 3 | Navel oranges | |
| 1/2 cup | 118ml | Orange juice |
| 2 tablespoons | 30ml | Honey |
| 2 teaspoons | 10ml | Cornstarch |
| 2 tablespoons | 30ml | Orange liqueur |
| Milk Chocolate Glaze | ||
| 12 oz | 340g | Milk chocolate - finely |
| 1/2 cup | 118ml | Plus 3 tablespoons heavy - cream |
| 2 tablespoons | 30ml | Light corn syrup |
| 4 tablespoons | 60ml | Almond liqueur |
SPECIAL EQUIPMENT: Six 3-inch metal ring molds (1 3/4 inches in height). Make the milk chocolate cake: Position a rack in the center of the oven and preheat to 325F Lightly butter an 11 1/2-inch by 17 1/2-inch jellyroll pan and line the bottom with parchment paper. Butter the paper and dust the bottom and sides with cocoa powder, lightly tapping out the excess. Set the pan aside.
Melt the chocolate according to the directions in the Chocolate Key.
In a large stainless steel bowl, vigorously whisk together the egg yolks and the almond extract until the mixture is thick, about 1 minute. Set aside.
In the bowl of a food processor, combine the toasted almonds and the flour and process until the nuts are ground to a fine powder.
In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed until it is pale and soft peaks begin to form, about 3 to 5 minutes. Lower the speed, add the zest and the almond flour and mix until well combined, about 2 to 3 minutes. Add the reserved chocolate, then the yolks, mixing just until combined.
In a dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment, beat the egg whites on low speed until frothy. Increase the speed to medium and beat until soft peaks begin to form, 2 to 3 minutes, then gradually add the sugar. Increase the speed to high and continue to beat until the whites are glossy and hold stiff peaks when the whip is lifted, 1 to 2 more minutes.
Using a large rubber spatula, mix 1/3 of the whites into the chocolate-almond-butter mixture to lighten it . Gently and quickly fold in another third of the whites. Fold in the remaining whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula.
Bake for 30 minutes until the cake springs back when lightly touched and the sides pull away from the pan. Cool in the pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper. When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4-inch metal ring mold. Set the cake rounds aside until ready to assemble the dessert.
Make the milk chocolate-orange cream: Place the chopped chocolate into a medium stainless steel bowl.
In a medium saucepan, bring the cream to a boil.
Remove the pan from the heat and pour the cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate; whisk gently until smooth. Stir in the orange liqueur. Refrigerate until thoroughly chilled.
When chilled, transfer the chocolate-cream to a 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment. Beat on medium speed until the mixture is light in color and soft peaks start to form. Do not over-beat or the mixture will be grainy. Refrigerate until ready to use.
Make the dark chocolate curls: Warm the chocolate slightly by placing it on a piece of waxed paper in a microwave oven set on MEDIUM (50 percent) power for 20 second intervals, until it begins to soften. This can take 3 to 6 tries, depending on the wattage of the microwave oven, type and brand of chocolate and the heat of the kitchen. The chocolate should soften slightly, not melt. Alternatively, soften the chocolate by placing it about 6 inches beneath the warm bulb of a desk lamp for 5 to 10 minutes, turning it every couple of minutes, until it begins to soften.
Line a baking sheet with waxed paper. Grip a square of chocolate with a paper towel so your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one side of the square of chocolate in a downward motion, forming loosely shaped curls. As you form the curls, let the curls drop onto the paper-lined baking sheet. (Chocolate that is only slightly softened will form tight curls; overly heated chocolate will curl very little.) Refrigerate the curls on the baking sheet until you are ready to garnish the cakes.
Make the orange compote: With a sharp paring knife, peel the oranges and cut them into segments. Cut each segment into 3 pieces.
In a medium saucepan combine the orange juice and the honey and bring to a boil over medium heat. Reduce the heat and simmer until the juice begins to thicken and turn syrupy, about 3 to 4 minutes.
Meanwhile, dissolve the cornstarch in the orange liqueur. When the orange juice mixture has reduced, add the cornstarch mixture and whisk until the mixture thickens. Simmer for 30 seconds; remove the pan from the heat. Fold in the reserved orange segments. Set aside to cool.
Make the milk chocolate glaze: Place the chopped chocolate into a medium stainless steel bowl.
In a medium saucepan bring the heavy cream and corn syrup to a boil.
Remove the pan from the heat and pour the cream over the chocolate. Stir in the almond liqueur. Assemble the cakes:
Line a baking sheet with parchment paper and arrange six 3- inch-by-1 3/4-inch metal rings on the paper. Place a cake round in the bottom of each ring.
Fill a pastry bag fitted with a large plain tip (such as Ateco #5) with the whipped milk chocolate-orange cream. Pipe a thin layer of the milk chocolate-orange cream over the cake rounds. Press another cake round into each ring, and repeat with a layer of the milk chocolate cream. Place the final cake rounds into the ring and finish the tops with the remaining milk chocolate-orange cream. Using a metal spatula, scrape across the tops of the rings to smooth and level the cream. Chill the cakes for 1 hour or until firm.
Glaze the cakes: Using a damp (not wet) very hot towel, carefully heat the outside of the metal rings and push the cakes up from the bottoms to unmold. Arrange the cakes on a wire rack set over a baking sheet to catch the excess glaze.
Pour the warm milk chocolate glaze over the cakes, coating each one completely. Use a metal spatula to touch up any missed spots on the sides. When the glaze has set slightly, decorate the tops with the dark chocolate curls.
Serve the cakes at room temperature with the orange compote.
When chilled, transfer the chocolate-cream to a 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment. Beat on medium speed until the mixture is light in color and soft peaks start to form.
Do not over-beat or the mixture will be grainy. Refrigerate until ready to use.
Make the dark chocolate curls: Warm the chocolate slightly by placing it on a piece of waxed paper in a microwave oven set on MEDIUM (50 percent) power for 20 second intervals, until it begins to soften. This can take 3 to 6 tries, depending on the wattage of the microwave oven, type and brand of chocolate and the heat of the kitchen. The chocolate should soften slightly, not melt.
Alternatively, soften the chocolate by placing it about 6 inches beneath the warm bulb of a desk lamp for 5 to 10 minutes, turning it every couple of minutes, until it begins to soften.
Line a baking sheet with waxed paper. Grip a square of chocolate with a paper towel so your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one side of the square of chocolate in a downward motion, forming loosely shaped curls. As you form the curls, let the curls drop onto the paper-lined baking sheet. (Chocolate that is only slightly softened will form tight curls; overly heated chocolate will curl very little.) Refrigerate the curls on the baking sheet until you are ready to garnish the cakes.
Make the orange compote: With a sharp paring knife, peel the oranges and cut them into segments.
Cut each segment into 3 pieces.
In a medium saucepan combine the orange juice and the honey and bring to a boil over medium heat. Reduce the heat and simmer until the juice begins to thicken and turn syrupy, about 3 to 4 minutes.
Meanwhile, dissolve the cornstarch in the orange liqueur. When the orange juice mixture has reduced, add the cornstarch mixture and whisk until the mixture thickens. Simmer for 30 seconds; remove the pan from the heat. Fold in the reserved orange segments. Set aside to cool.
Make the milk chocolate glaze: Place the chopped chocolate into a medium stainless steel bowl.
In a medium saucepan bring the heavy cream and corn syrup to a boil.
Remove the pan from the heat and pour the cream over the chocolate. Stir in the almond liqueur. Assemble the cakes:
Line a baking sheet with parchment paper and arrange six 3- inch-by-1 3/4-inch metal rings on the paper. Place a cake round in the bottom of each ring.
Fill a pastry bag fitted with a large plain tip (such as Ateco #5) with the whipped milk chocolate-orange cream. Pipe a thin layer of the milk chocolate-orange cream over the cake rounds. Press another cake round into each ring, and repeat with a layer of the milk chocolate cream.
Place the final cake rounds into the ring and finish the tops with the remaining milk chocolate-orange cream. Using a metal spatula, scrape across the tops of the rings to smooth and level the cream. Chill the cakes for 1 hour or until firm.
Glaze the cakes: Using a damp (not wet) very hot towel, carefully heat the outside of the metal rings and push the cakes up from the bottoms to unmold.
Arrange the cakes on a wire rack set over a baking sheet to catch the excess glaze.
Pour the warm milk chocolate glaze over the cakes, coating each one completely. Use a metal spatula to touch up any missed spots on the sides. When the glaze has set slightly, decorate the tops with the dark chocolate curls.
Serve the cakes at room temperature with the orange compote.
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Source:
Paige LaCava
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