A wonderful cake with chocolate and orange filling and salty caramel. Orange and chocolate go well together, and salted caramel gives the cake an interesting flavoring effect, creating contrast interrupting cloying. Despite excessive sweetness, the cake flies away very quickly and will surely become a nail любого праздника. 
Time: 2hour. 50 minutes Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate cake sponge cake
- 1 tbsp. cocoa powder
- 2.5 tbsp. premium flour
- 2 tbsp. Sahara
- 1.5 tsp baking powder
- 1 tsp soda
- 1 tsp salt
- 3 large eggs at room temperature
- 3/4 Art. vegetable oil
- 1/2 tbsp. sour cream
- 2 tsp vanilla extract
Whipped ganache
- 2 tbsp. fat cream
- 350 gr finely chopped dark chocolate
- A pinch of salt
- 1/4 Art. orange confiture
Cake assembly
- Chocolate biscuit recipe attached
- 1 tbsp. l orange confiture
Salted caramel
- 1/2 tbsp. Sahara
- 1 tbsp. l corn syrup
- 1/4 Art. fat cream
- 1 tbsp. l (15 gr.) Butter
- Sea salt flakes, for garnish
Recipes with similar ingredients: biscuit, premium flour, eggs, cream, sour cream, vanilla extract, orange jam, caramel, syrup, sea salt flakes, dark chocolate, cocoa
Recipe preparation:
- Make ganache: heat cream, chocolate and salt on water bath. To do this, put a pot of boiling on the stove with water, place a heat-resistant bowl on it so that water does not touched her bottom. Stir until the chocolate melts and the mass will become homogeneous. Remove the bowl from the heat, add the jam and mix. Leave in the refrigerator until thickened, but not until hardening, from an hour to one and a half.
- Collect the cake: put one cake on the dish and cover 1 Art. l confiture. Beat the chilled ganache with a mixer about minutes at below average speed until it becomes airy (not overdo it). Pick up a glass of ganache with a slide and apply it on top of the confiture layer. Cover with a second cake on top. Cover the whole cake with the remaining whipped ganache. Refrigerate and store. until the time you serve.
- Make caramel: boil sugar and corn syrup in a saucepan over medium-high heat. Cook for about 4 minutes, rotating the pan but not stirring until the mixture acquires amber shade. Remove from heat, add cream and butter and mix gently until smooth. Set aside for 15 – 20 minutes, stirring occasionally until the mixture is cold, but still fluid. Cover the resulting caramel cake and sprinkle top with sea salt.
- Serve the cake for 2 hours; cut with a warm knife.
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Chocolate sponge cake (basic recipe)
Preheat oven to 175 ° C. Lubricate two 23 cm. round shapes for cake with special butter or cover with a spray and cover the bottom parchment paper. Add cocoa powder and 1/2 tbsp. boiling water into a medium bowl and mix until smooth. Mix in large a bowl of flour, sugar, baking powder, soda and salt. Add the eggs vegetable oil, sour cream and vanilla extract and mix them with a mixer one minute until smooth. Reduce mixer speed to low pour the mixture of cocoa powder evenly until almost full mixing, then mix to the end with a silicone spatula. (dough should be fluid.)
- Spread the dough between the two forms. Make it better spread, knock the forms on the table. Bake 30 to 40 minutes. The readiness of the biscuit can be determined by piercing it in the middle a toothpick. If it stays dry, then the cake is ready. Pull out oven and let cool 10 minutes, then swipe the knife along the edges forms and remove the cakes so that they cool to the end. Remove parchment paper. If desired, you can align the biscuits by cutting their tops with a long serrated knife.
