Orange and chocolate cake

Hazelnut dacquoise
– 63 g egg whites
– 25 g sugar
-45 g almond powder
-15 g hazelnut powder
– 50 g icing sugar

Preheat oven to 180°C. Sift together the almond powder, hazelnut powder and icing sugar. Beat the egg whites with the sugar. Gently fold in the powders. Pour into the tin and bake for 12 minutes. Leave to cool before cutting out a rectangle with your 26X11cm pastry ring.

Praline crisp
– 30 g milk chocolate
– 125 g praline
– 13g butter
– 60g of crêpes dentelles

Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes and then cut out a rectangle the size of your 26X11 cm mould. Place on top of the dacquoise and refrigerate.

Almond and cocoa sponge cake
– 60 g almond paste
– 35 g icing sugar
– 2 egg yolks
– 1 whole egg
– 40g egg whites
– 15 g sugar
– 15g melted butter
– 10g cocoa powder
– 7g flour
– 7g cornflour

Preheat oven to 200°C. Sift together the cocoa powder, flour and cornflour.
Beat the almond paste (warmed a little in the microwave) and icing sugar. Add the egg yolks and whole egg and beat until light. Beat the egg whites and sugar and fold into the previous mixture. Add the melted and cooled butter. Finally, add the cocoa powder, flour and cornflour and mix gently. Bake on a baking tray covered with baking paper for 12-14 minutes. Leave to cool and cut into a 26 x 11 cm rectangle.

Milk chocolate cream
60 g liquid cream
– 60 g milk
– 2 egg yolks
– 15 g sugar
– 140 g milk chocolate
– 125g single cream
– 1 sheet of gelatine (2g)

Make a custard with 60g cream, milk, egg yolks and sugar. Whisk the egg yolks and sugar together in a small saucepan, bring the milk and cream to the boil and slowly add to the egg yolk mixture. Place the mixture in the pan over a low heat, stirring constantly and heating to 82°C. Remove the pan from the heat, add the gelatine and pour over the melted chocolate. Allow to cool. Whip the 125g of liquid cream and add to the previous mixture.

Pour the milk chocolate cream over the praline crisp, place the almond and cocoa sponge cake on the cream and brush with syrup (orange juice + sugar). Cover and place in the refrigerator.

Orange cream
– 180g orange juice
– orange zest
– 30g sugar
– 2 egg yolks
– 4g gelatine
– 125g liquid cream

Make a custard with the orange juice, orange zest, sugar and egg yolks. Soften the gelatine in cold water. Mix the sugar and egg yolks. In a small saucepan, bring the orange juice to the boil and slowly add it to the egg yolk mixture. Place the pan on a low heat, stirring constantly and heat to 82°C. Remove the pan from the heat and stir in the gelatine until it has melted. Whip the cream with a mixer and add it to the previous mixture gently when it has cooled down a little. Pour this cream over the sponge cake and place in the freezer.

Orange jelly
– 1 orange juice
– 10g Sugar
– 1 sheet of gelatine

Heat the orange juice and sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little, then pour over the top of your cake, having first raised the pastry ring by 2 mm. Place in a cool place and cut into individual portions.

Decorate with a slice of candied orange.