
Orange Chocolate Entremet
Prep
1 hr
Cook
40 mins
Servings
4
Difficulty
Easy
Ingredients
- 400 gflour(for cake)
- 300 gcaster sugar(for cake)
- 10 gbaking powder(for cake)
- 5 gsalt(for cake)
- 200 gunsalted butter(softened)
- 100 mlorange juice(fresh)
- 3 nulleggs
- 1 mlvanilla extract(for cake)
- 200 gdark chocolate(for cake)
- 2 nullorange zest(grated)
- 50 gconfectioner's sugar(for glaze)
- 10 mlorange flower water(optional)
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a fan-assisted oven for even baking.
- 2
Prepare the cake by creaming the butter and sugar, then beating in the eggs.
Tip: Make sure to scrape down the sides of the bowl.
- 3
Add the flour, baking powder, and salt to the bowl and mix until just combined.
Tip: Don't overmix the batter.
- 4
Divide the batter evenly between three 20cm round cake pans.
Tip: Use a spatula to spread the batter evenly.
- 5
Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack.
- 6
Prepare the chocolate ganache by heating the chocolate and butter in a double boiler.
Tip: Stir occasionally until smooth.
- 7
Add the orange juice and vanilla extract to the ganache and stir until combined.
Tip: Let the ganache cool to room temperature.
- 8
Assemble the entremet by spreading a layer of ganache on top of one cake, then repeating with the remaining cakes.
Tip: Use a serrated knife to level the top cake.
- 9
Glaze the cake with a thin layer of confectioner's sugar syrup.
Tip: Drizzle the syrup in a zig-zag pattern for a decorative touch.
- 10
Garnish with orange zest and serve.
Tip: Dust with confectioner's sugar before serving, if desired.
Recipe Variations
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