Recipe: Tasty Spherical Chocolate & Orange Cake

Spherical Chocolate & Orange Cake.

Sie können kochen Spherical Chocolate & Orange Cake using 22 ingredients and 8 steps. So geht's dir erreichen dass.

Zutaten von Spherical Chocolate & Orange Cake

1. Bereiten of For the Chocolate Sponge Cake.
2. Du brauchst 165 g of Butter.
3. Bereiten 165 g of Vanilla or Caster Sugar.
4. Du brauchst 135 g of Self-Raising Flour, sifted.
5. Bereiten 30 g of Cocoa Powder.
6. Du brauchst 1/2 tsp of Vanilla Essence.
7. es ist 3 of Large Eggs.
8. es ist of For the Orange Cream.
9. Du brauchst 100 g of Butter.
10. Du brauchst 160 g of Icing Sugar.
11. Du brauchst 1 tsp of Orange Essence.
12. Bereiten 1/2-1 tsp of Syrup formed on the Surface of Marmalade - optional.
13. Bereiten of For the Glaçage.
14. Bereiten 3 g of Leaf Gelatin.
15. Du brauchst 35 g of Cocoa Powder.
16. Bereiten 80 g of Water.
17. es ist 65 g of Double Cream.
18. Du brauchst 90 g of Vanilla or Caster Sugar.
19. Bereiten of For the Decolation.
20. Du brauchst 100 g of Good Quality Dark Chocolate (70% Cocoa Solids).
21. Bereiten of Some Ferrero Rocher (or Any Chocolate/Sweets of Your Choice.
22. Du brauchst of Edible Goldleaf - optional.

Spherical Chocolate & Orange Cake Schritt für Schritt

1. You'd need a hemispherical cake tin (12.5cm internal diameter). First, fill the tin with water to make ice..
2. When ice is made, dip the tin in a bowl of water or put it under running water for a few seconds to release the ice. Then, put the ice upside down onto a suitable base (e.g. cercle/timbal/ring mould) to make a handle when doing the chocolate work - it looks like a mushroom. Put the ice 'mushroom' back in the freezer until needed..
3. Make the chocolate sponge cake. Grease the hemispherical cake tin well and dust with some flour. In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time and mix well until the mixture looks smooth. Mix in the vanilla essence. Sift in the flour and mix (but try not to over mix). Pour the mixture into the cake tin and bake in the oven preheated at 160°C for about 1 hour or until the testing skewer comes out clean. Cover the cake with foil towards the end of baking time to prevent burning. When baked, leave the cake in the tin to cool down, then take out of the tin and wrap it up in cling film..
4. Make the chocolate cage. Melt the chocolate in a bain-marie. Cool or temper if possible the chocolate to about 30°C. Put the chocolate in a paper cornet, take out the 'ice mushroom' out of the freezer and draw whatever pattern you like with the chocolate on the ice to make the cage. Leave the chocolate to set. When set, remove the cage and store it in a fridge..
5. Beat the butter with the icing sugar until fluffy and add the orange essence and the syrup to make orange butter cream icing. Slice the cake horizontally into half, sandwich some icing and thinly cover the cake with the remaining icing. Set it aside/put it in a fridge..
6. Make the glaçage. Soak the gelatin leaf in water (not included in the ingredients list). Put the cocoa powder in a saucepan and add the water to make a smooth paste. Add the cream and sugar to the pan, mix, and put the pan on low to medium heat until it just starts bubbling on the edge. Stir the mixture until it looks glossy. Remove the pan from the heat and let it cool until you can just keep touching the pan (usually 7 - 8 mins but it takes longer on warm days). Squeeze out water from the leaf gelatin, add it to the glaçage mixture and mix well. When the gelatin is disolved sieve the glaçage mixture and let it cool to about 30°C..
7. Decorate the cake. Place a cooling rack over a baking/roasting tin (to catch the glaçage). Put the sponge cake upside down (round side up) on the rack and pour most of the glaçage over the cake..
8. When the glaçage is set, carefully lift it up and place it on a plate/cake stand round side down. Gently pour the remaining glaçage on the top/flat side. Wrap some Ferrero Rocher with gold leaf and pile them up. Carefully place the chocolate cage over the cake and it's done..

How to Cook Yummy Chocolate Swiss Roll

Chocolate Swiss Roll. This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.

When you take it out of the oven roll it up in a tea towel so that when it cools it does not crack when you roll it. Place cakes on cooling rack placed over waxed paper. Chocolate Swiss Roll - Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar! Sie können kochen Chocolate Swiss Roll using 10 ingredients and 9 steps. So geht's dir kochen es.

Zutaten von Chocolate Swiss Roll

1. Du brauchst 1 cup of Maida/ all purpose flour -.
2. Du brauchst 2/3 cup of Sugar/ cheeni powder -.
3. Bereiten 2/3 cup of Milk/ doodh -.
4. es ist 1/2 teaspoon of Baking powder -.
5. Du brauchst 1/4 teaspoon of Baking soda -.
6. Du brauchst 3 tablespoons of Cocoa powder -.
7. Bereiten 1 teaspoon of Vanilla essence -.
8. Du brauchst 2/3 cup of Butter/ makkhan -.
9. Bereiten 1 cup of Cocoa butter cream -.
10. Du brauchst 1 cup of Chocolate ganache/ chocolate icing sauce -.

One of my favourite things to make are cake rolls. They look so impressive and are perfect for all special occasions and holidays. A Swiss roll is a very impressive cake and looks quite difficult to make, which is why people often shy away from baking them. This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers.

Chocolate Swiss Roll Schritt für Schritt

1. Take butter and sugar in a bowl and beat well. Meanwhile, preheat the oven..
2. When butter becomes light in colour, add milk, vanilla essence and beat again..
3. Add maida, baking powder, baking soda, cocoa powder. Mix gently..
4. Pour the above batter in an 8x4 inches rectangle mold.
5. Bake it in preheated oven at 180 degrees C. for 11 minutes.
6. Insert a toothpick in the middle of the roll. If it comes clean, then rolls are ready. Otherwise, bake for 1-2 minutes more..
7. When cake gets cooled down completely, spread the cocoa butter cream on the cake and roll it..
8. Decorate it with chocolate ganache..
9. Yummy chocolate swiss roll is ready to be served.

A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and video tutorial for success. Sift in the flour and cocoa powder and fold in gently with a metal spoon.