La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

Home Sweet Orange and Chocolate Cake

Orange and Chocolate Cake

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
 
I am constantly on the hunt for the ultimate cake. And when I find a recipe that works, I’ll post it right away! I tried this version during a cooking workshop and the students loved it. I promised them to publish the recipe as soon as possible! It’s done with this orange cake: zest and candied peel marinated in Cointreau and chocolate chips. The texture is just the way you like it: a little crunchy on the outside and rich on the inside… 
 
 

 

Orange and chocolate cake recipe for 6 people:

 
-75g of soft butter
-75g of semi-salted butter
-150g of powdered sugar
-the zest of an orange
-3 large eggs
-250g of flour type 55
-8g of baking powder
-150g candied orange peel in pieces
-15g of cointreau
-150g of milk or dark chocolate chunks

Instructions:

Pour the cointreau over the candied orange peels and let marinate while you prepare the dough. 



Put the eggs, soft butter (or butters) and powdered sugar in the bowl of a food processor. 

 

 

Whip with the sheet (the K) or with an electric whisk for 5 minutes. 
Add the orange zest.

 

 

 
Separately, mix flour and yeast. 

 

 
Add to egg-butter-sugar mixture. 

 

 
Mix until it is homogeneous without insisting. Add the bark (with any cointreau that may be left in the bottom of the bowl) and the chocolate.

 

 
Mix well.

 

 
The dough is ready!

 

 
Line a cake pan with parchment paper (the model here is small, but the recipe fits a standard pan). 
Bernard’s advice: to stick the paper to the wall of the mold, simply butter the mold before putting the paper. 

 

 
Pour in the dough. It should fill 3/4 of the mold. 
Put the pan with the dough in the fridge for at least 3 hours.

 

 
After the resting time in the fridge, put in the oven at 170°C for 45 minutes. Check for doneness and extend if necessary. 

 

 
Turn out and cool on a rack. 

 

 

The cake is ready! All that’s left is to gobble it up!

 

Orange and Chocolate Cake

I am constantly on the hunt for the ultimate cake. And when I find a recipe that works, I’ll post it right away! I tried this version during a cooking workshop and the students loved it. I promised them to publish the recipe as soon as possible! It’s done with this orange cake: zest and candied peel marinated in Cointreau and chocolate chips. The texture is just the way you like it: a little crunchy on the outside and rich on the inside… 
5 of a vote
Prep Time 45 mins
Cook Time 45 mins
Resting time 3 hrs
Type de plat Dessert, Snack
Cuisine French
Servings 6 people
Calories 579 kcal

Ingredients
 
 

Instructions
 

  • Pour the cointreau over the candied orange peels and let marinate while you prepare the dough. 
  • Put the eggs, soft butter (or butters) and powdered sugar in the bowl of a food processor. 
  • Whip with the sheet (the K) or with an electric whisk for 5 minutes. 
    Add the orange zest.
  • Separately, mix flour and yeast. 
  • Add to egg-butter-sugar mixture. 
  • Mix until it is homogeneous without insisting. Add the bark (with any cointreau that may be left in the bottom of the bowl) and the chocolate.
  • Mix well.
  • The dough is ready!
  • Line a cake pan with parchment paper (the model here is small, but the recipe fits a standard pan). 
    Bernard's advice: to stick the paper to the wall of the mold, simply butter the mold before putting the paper. 
  • Pour in the dough. It should fill 3/4 of the mold. 
    Put the pan with the dough in the fridge for at least 3 hours.
  • After the resting time in the fridge, put in the oven at 170°C for 45 minutes. Check for doneness and extend if necessary. 
  • Turn out and cool on a rack. 
  • The cake is ready! All that's left is to gobble it up!

Nutrition

Serving: 6peopleCalories: 579kcalCarbohydrates: 78gProtein: 9gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 148mgSodium: 674mgPotassium: 286mgFiber: 5gSugar: 28gVitamin A: 774IUCalcium: 182mgIron: 5mg
Keyword Cointreau, Orange Peel
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Avis de la recette




La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

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