Chocolate-orange CAKE
Chocolate-orange cake is a delightful combination of rich chocolate flavor and tangy citrus notes. The moist and decadent chocolate cake is infused with the bright essence of oranges, creating a harmonious blend of flavors.
Ingredients (20 cm form):
Bottom
– 120g gluten-free biscuits
– 70g of peanut butter
– 40g of honey
– 2 tablespoons of cocoa
Jelly layer
– 1 pack of orange jelly
– 400 ml of hot water
– 2 oranges
Chocolate cream
– 200 dark chocolate 70-90%
– a can of coconut milk
– 30g erythritol/xylitol
– juice from half an orange
Icing
– 75g dark chocolate
– 100ml coconut milk
Preparation:
➡️ Bottom
1) Grind the cookies with cocoa into powder. Add peanut butter and honey and knead. We cover the bottom of the form with a removable bottom (lined with paper) with the mass. Put it in the fridge.
➡️Jelly layer
1) Dissolve the jelly package in 400 ml of hot water and let it cool. Fillet the orange.
2) We protect a mold smaller than ours (in my case 15 cm in diameter) with foil. Place the orange pieces, pour the jelly over them, set aside to squeeze, and then put in the freezer.
3) Remove the jelly top from the mold and place it in the middle of the cookie base. Set aside in the fridge.
➡️ Chocolate cream
1) Place the milk in a pot, add sweetener, orange juice and heat to 80-90 degrees.
2) Pour the hot milk over the chocolate and stir for a few minutes until it melts. Set the cream aside until it reaches room temperature, then mix for a few minutes at high speed (we want to aerate the mass).
3) Pour the cream into the mold and leave it in the fridge overnight.
➡️ Topping
1) Melt the chocolate and milk in a water bath over low heat – pour over the finished cake. We divide into 12 portions.
