Recently, I have watched a cooking program where this recipe has taken me in completely. As I was searching for such a dessert for my sweet tooth hubby, this hit the target. To be honest, for me it is too crunchy and a lot of chocolate but I got the good feed back from my hubby. I have to confess something that I have no time and nerves left to make nice photos. I wasted 3 slices already. Nothing turned out as it looked in real and attracted me. But making such a long break, I had this photo problem earlier which lead to posting nothing in the end. Now, I don't mind. I guarantee this will be a very nice option for you and your guests. Something really rich in taste and attractive in shape.
The recipe is from Emel Basdogan! Thanks Emel for sharing this delicious beauty with us!
There we go :
Utencils:
An oven tray
2 round bowls for the batter
1 round glass bowl for shaping and cooling
Spatulas
Hand mixer
Sauce pan
Please preheat the oven to 160C/ 330F.
Make sure before you start that you have all the ingredients measured and prepared. Eggs at room temperature. Flour sifted. Orange zest and juice prepared.
Ingredients:
Sponge Cake:
7 eggs ( whites and yolks seperate)
1 egg full :)
160 gr. / 1 cup caster sugar
130 gr. / 1 cup all purpose flour
1 tsp orange zest
1/4 cup of fresh orange juice
2 pinches of salt
Beat the egg whites. Once the egg whites lose the transparency, add in the salt. Adding salt in it will make it hold on tight.
In another bowl, beat the egg yolks and 1 egg with the hand mixer. From this moment on, we will not need the hand mixer. Add in the sugar and zest until it takes a texture thick like mayonnaise. Pour in the orange juice. Fold it with a spatula. Once they are mixed add in the egg whites slowly, making sure that the air bubbles are still inside. Pour the batter on the oven tray which is already lined with the baking paper. Put it in oven and bake about 20-25 min. in turbo mode.
Ganache:
200 gr. cream
275 gr. bitter chocolate
150 gr. pistachios
1 tsp orange zest
Heat the cream in the sauce pan. Once its heated, take it away from the stove. Add in the chocolate pieces and mix. Let it melt with the heat of cream. Very important is it should never be made on the stove. The chocolate can not tolerate the heat! When the colour turns brown, add in the zest and the pistachios. Cool it in the fridge.
Cream:
200 gr. cream
2 tbs icing sugar
16 gr. vanilla powder
100 gr. chocolate chunks
Beat the cold cream adding icing sugar, and vanilla powder with the hand mixer. Add in the chocolate chunks and let it cool in the fridge.
Final step:
Take the glass deep bowl and cover it with a stretch film. This will make sure that the shape of the cake will come out from the mould without sticking. Slice the cake in triangle shapes and lay them at the bottom of the bowl. Pour in the cream mixture and as the last chocolate ganache. Cover the left over cake pieces at the bottom. Then close it with stretch film and let it cool down as long as possible. I would suggest minimum 4 hours.
I hope you enjoy this delicious dessert as it is really a chocolate bomb!
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