Dark Chocolate Orange Cake

Directions

Cake sponge

1. Preheat your oven to 170°C. 

2. Start by mixing the eggs together with the sugar until they triple in volume & become light in colour.

3. Bring in the flour with the corn flour, pass them through a sieve, then gradually add them to the eggs & mix carefully from the bottom up.

4. After the flour and corn flour are perfectly incorporated, add the poppy seeds & mix it with great care, from bottom to top.

5. Line a 26 cm round cake pan with parchment paper, transfer the batter in the pan & bake 20-25 minutes.

6. Do not open the oven in the first 15 minutes. I advise you not to open it at all.

7. Remove the pan from the oven & let it cool in the pan & then turn it over on a grill.

8. When completely cooled, carefully cut it into three equal sheets. 

Orange syrup

1. Boil water with sugar for 5 minutes.

2. When the sugar is completely melted, turn off the heat & add 2-3 tbs of orange liqueur & 6-8 tablespoons of freshly brewed coffee.

3. Set aside to cool. 

Orange cream

1. Soak the gelatin sheets in cold water for 10 minutes.

2. Place a small pan on low heat. Add in the juice from 3 large oranges, orange liqueur & orange peel. Let it become hot. 

3. Drain the gelatine sheets & bring them over in the pan. Mix until dissolved. Set aside for a later use.

4. In a bowl, mix the whole egg & yolks in a bain marie until you get a thick foam & set aside. 

5. Separately, melt the chocolate in a bain marie.

6. Add the melted chocolate over the mixed eggs, stir a little, add the hot orange juice & mix quickly using a balloon whisk. 

7. Next, pour the cream in a tall bowl and using an electric mixer begin to whisk until soft peaks form.

8. Bring in the chocolate mix & whisk until well combined.

Cake assembly

1. Place the first cake sheet in a cake ring, spread the syrup in abundance & add 1/3 of the orange cream.

2. Repeat this process. 

3. Add the remaining chocolate orange cream on top of the cake & level it. 

4. Refrigerate 2-3 hours so the cake will set. 
5. Remove the cake ring with care. 

6. Use coconut flakes to cover the edges & place the meringues on the entire surface of the cake or mix it up with your favourite chocolates. 

Meringues

1. Mix the fresh egg whites, at room temperature, with the caster sugar & salt until they harden, then gradually add the powdered sugar & mix again until you get a meringue with a solid consistency.

2. Place a large round nozzle into a piping bag & using a spatula, put the meringue in the bag. On a lined baking tray, pipe small round meringue blobs in lines until you have used up the mixture.

3. Bake them in a preheated oven at for 30-45 minutes.

4. Turn off the oven, open the door and let them dry & cool completely in the oven. Enjoy!