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Ingredientes
- 8 ounce Semisweet chocolate, minced coarse
- 6 Tbsp. Unsalted butter, cut into pcs, softened
- 8 x Large eggs, separated, room temp
- 1 c. Sugar
- 2 Tbsp. Orange flavored liqueur
- 1 Tbsp. Orange rind, grated
- 1/4 tsp Salt, plus
- 1 pch Salt
- 1 pch Cream of tartar
- 2/3 c. Cake flour, sifted!!
- 9 ounce Semisweet chocolate, minced coarse
- 6 x Egg yolks, room temperature
- 3/4 c. Sugar plus
- 1 Tbsp. Sugar
- 2 Tbsp. Water
- 10 Tbsp. Unsalted butter, cut in pcs and softened
- 1 c. Heavy cream
- 8 ounce Semisweet chocolate, minced coarse
- 2 Tbsp. Orange flavored liqueur Oranges, halved, sliced thin into half rounds, about 14 slices
Direcciones
- FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees.
- In the top of a double boiler, heat the chocolate over warm water, stirring, till just melted. Remove the pan from the heat and stir in the butter, one Tbsp. at a time. Continue to stir the mix till smooth. In the bowl of the mixer, beat the egg yolks till combined. Add in 3/4 c. of the sugar, a little at a time, and continue to beat the mix till it falls in a ribbon when the beater is lifted.
- Beat in the melted chocolate mix, the liqueur and the orange healthy pinch of salt till frothy. Add in the cream of tartar and beat the whites till they hold soft peaks. Add in the remaining 1/4 c. sugar, a little at a time, and beat the whites till they are stiff. Sift the flour with the remaining 1/4 tsp. salt onto a sheet of wax paper. Stir one fourth of the whites into the batter. Mix in the remaining whites and sift and fold the flour mix in batches into the egg mix till just combined.
- Pour the batter into the cake pans, smoothing the tops, and bake the layers in the middle of the oven for 30 to 35 min, or possibly till a cake tester inserted into the centers comes out clean. Let the cakes cold in the pans on racks for 5 min, invert the cakes onto the racks, and remove the wax paper carefully. Let the cakes cold completely. The cakes form a thin crust which will flake off.
- FOR THE GANACHE: In a small saucepan bring the cream just to a simmer.
- Remove the pan from the heat, add in the chocolate and let the mix stand, covered, for 5 min. Stir in the liqueur and continue to stir the ganache till smooth and tepid. Strain through a fine sieve into a small pitcher or possibly a bowl with a lip.
- ASSEMBLY: Cut an 8" cardboard round and put one tsp. of the mousse in the center of it, then set one of the cake layers, bottom side up on the cardboard. Cover the cake with some of the mousse, smoothing it into an even layer, and top it with the remaining layer, bottom side up. Cover the top and the sides of the cake with the remaining mousse, smoothing it with a spatula, and refrigeratethe cake till it is cool. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it, smoothing it with a spatula to completely cover the top and sides of the cake. Let the cake stand at room temperature for 10 min and scrape any excess chocolate glaze from the jelly roll pan back into the saucepan. Heat the excess ganache, stirring, till smooth, cold it to tepid, and pour it over the cake, smoothing it with a spatula over the top and sides of the cake. Refrigeratethe cake till the glaze is set. Transfer the reserved chocolate mix to a pastry bag. Arrange orange slices, rounded sides up on the top of the cake, so which one end of the slice is toward the center and the other is toward the edge of the cake. Pipe the chocolate mix along the base on each side of the orange slices. Arrange the remaining cream decoratively around the bottom edge of the cake. Let the cake stand at room temperature for at least 15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 611 | |
| Calories from Fat 456 | 75% |
| Total Fat 53.29g | 67% |
| Saturated Fat 32.17g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 128mg | 5% |
| Potassium 571mg | 16% |
| Total Carbs 42.26g | 11% |
| Dietary Fiber 10.1g | 34% |
| Sugars 18.81g | 13% |
| Protein 12.78g | 20% |
