← All recipes

🍽️ Chocolate Cream Cake with Oranges

892 kcal · 30 min · 4 servings

Ingredients

• 6 egg yolks
• 6 egg whites
• 180 g sugar
• 1 packet vanilla sugar
• 120 g flour
• 80 g cornstarch
• 300 g white chocolate
• 40 ml orange liqueur
• 600 g whipping cream
• 6 leaves white gelatin
• 150 g candied oranges
• 2 tbsp cocoa powder
• 2.5 slices candied oranges
• 50 g white chocolate
• cocoa powder (for dusting)

Instructions

1. 1. Weigh all ingredients precisely and have them ready.
2. 2. Grease the bottom of a springform pan with some fat.
3. 3. Beat the egg yolks with half the sugar and the vanilla sugar until frothy.
4. 4. Whip the egg whites into stiff peaks.
5. 5. Add the remaining sugar slowly to the egg whites while continuing to whip.
6. 6. Continue whipping the egg whites until they are very stiff.
7. 7. Gently fold the egg whites into the egg yolk mixture using a spatula.
8. 8. Sift the flour and cornstarch over the egg mixture.
9. 9. Gently fold the dry ingredients into the mixture as well.
10. 10. Pour the batter into the prepared springform pan.
11. 11. Smooth the surface of the batter.
12. 12. Preheat the oven to 175 degrees Celsius.
13. 13. Bake the base on the middle rack for 25 to 30 minutes.
14. 14. Perform a toothpick test to check for doneness.
15. 15. Remove the finished base from the oven.
16. 16. Let the base cool down slightly.
17. 17. Carefully loosen the edge of the cake from the pan with a thin knife.
18. 18. Turn the base out onto a cake rack.
19. 19. Let the base cool completely.
20. 20. Let the base rest for at least 2 hours.
21. 21. Soak the gelatin in cold water.
22. 22. Chop the white chocolate coating into small pieces.
23. 23. Melt the chocolate coating slowly in a double boiler.
24. 24. Stir the orange liqueur into the melted chocolate coating.
25. 25. Squeeze the soaked gelatin well.
26. 26. Stir the gelatin into the chocolate mixture.
27. 27. Whip the cream until stiff.
28. 28. Fold the whipped cream into the chocolate mixture.
29. 29. Place the mixture in the refrigerator.
30. 30. Wait until the mixture begins to set.
31. 31. Chop the candied oranges into small pieces.
32. 32. Stir the chocolate cream mixture briefly.
33. 33. Divide the mixture into two halves.
34. 34. Divide one of the halves into two parts again.
35. 35. Stir the cocoa powder into one quarter of the mixture.
36. 36. Fold the chopped candied oranges into the other quarter.
37. 37. Cut the cake base twice across the width.
38. 38. Spread the dark chocolate mixture onto the bottom layer.
39. 39. Place the second layer on top.
40. 40. Spread the mixture with candied oranges on top.
41. 41. Place the top layer on.
42. 42. Cover the cake with the remaining chocolate cream mixture.
43. 43. Decorate the top with 20 dabs around the edge.
44. 44. Dust the cake with cocoa powder.
45. 45. Place the cake in the refrigerator for about 3 hours.
46. 46. Shave curls from the white chocolate coating with a knife.
47. 47. Place the chocolate curls in the center of the cake.
48. 48. Cut the orange slices into quarters.
49. 49. Place one orange piece on every second dab.

Nutrition per serving

• kcal: 892
• Protein: 11 g · Fett/Fat: 58 g · Carbs: 72 g