Origin of dish:
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Type of cooking:
Preparation time: 45 minutes
Cooking time: 15 minutes
Ingredients (for 6 people) :
For the sponge:Method: Preheat oven to 200°C. Grease and line a Swiss roll pan.
-85g golden caster sugar
-3 egg whites
-100g almond meal
-30g plain flour, sifted
-1/4 tsp. baking powder
For the buttercream:
-55g caster sugar
-2 egg yolks
-3 tsp instant Carte Noire Instinct
-200g unsalted butter, softened
For the ganache:
-140g dark chocolate, broken up
-170ml single cream
-2tsp orange extract
For the syrup:
-1 tsp Carte Noire instinct
-50g caster sugar
-50ml orange liqueur
Beat the sugar and 3 eggs in an electric mixer for 5 minutes or until pale.
In a separate bowl, whisk egg whites until stiff peaks form, then fold into the egg mixture. Combine almond meal, flour and baking powder and carefully fold into the egg mixture.
Spread into the pan and bake for 12-15 minutes. When cool, remove from pan.
To make butter cream, heat the sugar and 50ml of water in a saucepan over low heat, stirring until the sugar dissolves.
Increase the heat and boil for 1 minute or until thick and sticky. Remove from heat. Whisk the egg yolks and then pour into hot syrup. Continue whisking until thick and cool.
Dissolve coffee in 1 tablespoon of boiling water and whisk into egg mixture with the butter. Leave to cool completely.
To make ganache, place the chocolate in a heatproof bowl over a saucepan of simmering water until the chocolate melts. Bring the milk to the boil in a separate saucepan, then combine with chocolate.
Remove from heat and let it cool, stirring occasionally. Fold the cream and orange extract into the chocolate mixture.
To make the syrup, place the coffee, sugar and water in a saucepan over low heat. Stir until the sugar dissolves. Increase heat and boil for 2 minutes, then cool. Add the orange liqueur.
To build the cake cut 3 x 22cm discs out of the almond sponge. Place into a 22cm mousse ring and using a pastry brush, soak the sponge with the syrup.
Using a palette knife spread a good layer of the coffee butter cream over the sponge and then cover with another layer of sponge.
Soak the second layer with syrup and cover with a layer of the orange ganache. Place the final layer of sponge on top, soak with the syrup and then cover with a thin layer of the ganache.
Place in the fridge to set overnight. The following day remove the ring and decorate with candied orange strip, chocolate shavings and a dusting of cocoa and icing sugar.