DARK CHOCOLATE AND ORANGE CAKE

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE BITTER CHOCOLATE,FAB PREMIUM OIL SOLUBLE ORANGE RIND,FAB PREMIUM OIL SOLUBLE ROASTE SWEET ALMOND,FAB NATURAL ORANGE EXTRACT

Prep Time

1:00:(HH:MM)

Serves

4-6

Baking/Cooking Time

1 HOUR

Baking Temp

180°C FOR 25 MIN PLUS 160°C FOR 10 MIN

Baking Temp Details

Celsius

Level

Adavanced

Short Recipe Description

Additional Categories

Vegetarian,Healthy Grain

INGREDIENTS

1: For the Chocolate sponge

all purpose flour - 125 gm
sugar - 125 gm
butter (room temp) - 125 gm
eggs - 2
baking powder - ½ tsp
cocoa powder - 1/4th cup
Fab 100% Natural Orange Extract & Fab Premium Oil Soluble Bitter Chocolate Flavour - few drops of each

2: For the Mousse

dark chocolate - 100 gm
fresh cream - 60 ml
whipping cream - 100 ml
Fab Premium Oil Soluble Orange Rind Flavour - 1 Tsp

3: For the crunch

sliced toasted almonds - 50 gm
chopped almonds - 100 gm
butter - 20 gm
Fab Premium Oil Soluble Orange Rind Flavour - 1 Tsp
Fab Premium Oil Soluble Sweet Almond Flavour - 1 Tsp

METHOD

1: For the Chocolate sponge-

- Grease a round tin and preheat your oven to 180°C.
- Beat the butter till soft and add sugar till pale and creamy.
- Add eggs one by one and beat till combined.Sift flour and baking powder together.
- Fold in wet ingredients, cocoa and add Fab flavours.Pour in greased tin and bake at 180 °C till skewer inserted comes out clean.
- Let it cool completely.

2: For the Mousse

- Warm the cream till before boiling and add in the chopped chocolate.
- Stir well till combined and uniform.
- Add the flavours and let cool completely.
- Whip cream to stiff peaks and add chocolate mix.
- Fill in a piping bag.

3: For the crunch

- Melt butter and mix all ingredients well.
- Bake it for 10 minutes at 160°C.

4: Presentation

- Slice the cake and layer it with orange rind mousse.
- Place a generous helping of the crunch in each layer.
- Set it in fridge for 2-3 hours.
- Glaze it with some warm ganache.
- And garnish with macaron, edible butterflies, basil flowers and miniature orange.
- The macaron has Fab Premium Oil Soluble Orange Blossom Flavour mousse as filling .

Assembling

Baker Tips/Notes

ABOUT BAKER

Anjali Kejriwal

Kolkata India

Contest: FABulous RECIPES COLLAB

Zestful Flavours by Anjali Kejriwal (2014- present day)

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangalore, it was my good fortune to have received a gold medal and best student performance for both courses. I have interned at renowned properties such as Hyatt Regency, Taj Bengal and few standalone restaurants in various kitchen departments. We started conducting classes in cooking in 2014, free of cost and 100% profits were utilized for social welfare purposes for first 3 years. We have conducted classes in many renowned schools and colleges in the city and now have opened a studio for exclusive hands on and demonstration classes in bakery and confectionery in Kolkata, all of which is pure vegetarian. We specialize in custom made hampers, eggless croissants, bread and bakery.

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