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Orange Chocolate Truffle Cake

Chef Danilo Pamintuan,
Piazza de Nardi

Orange zest is key in brightening this decadent, layered chocolate cake.

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

chocolate vermicelli (sprinkles), to taste
cocoa powder, to taste

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.

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

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