Chef Danilo Pamintuan,
Piazza de Nardi
Orange zest is key in brightening this decadent, layered chocolate cake.
Ingredients
Chocolate Sponge Cake
5 whole eggs
1/2 cup sugar
4 Tbs cake flour
4 Tbs cocoa powder
5 1/2 Tbs melted butter
Chocolate filling
2 cups melted chocolate
2 cups whipping cream
1 orange, zested
vanilla, to taste
Garnish
chocolate vermicelli (sprinkles), to taste
cocoa powder, to taste
Method
Chocolate Sponge Cake
1. Beat eggs and sugar in a bowl until fluffy.
2. Sift flour and cocoa
powder together. Fold into
egg mixture.
3. Melt butter and fold into batter.
4. Line a 9” cake pan with parchment paper, or butter and flour.
5. Pour batter into pan and bake at 350°F for 45 mins.
Chocolate Filling
1. Beat whipping cream until semi-whipped, and place aside.
2. Melt chocolate and fold into semi-whipped cream.
3. Add orange zest and vanilla to taste.
Assembly
1. Cut the sponge cake in two equal layers.
2. Spread the chocolate filling above each cake layer using either a 9” ring mold pan or regular cake pan.
3. Remove from pan and dust with cocoa powder on top .
4. Apply chocolate vermicelli around the sides.
Garnish as desired.
Yield 1 cake