Component 1Orange sponge cake
Ingredients
| 240 gr | Eggs |
| 120 gr | Sugar |
| 100 gr | Wheat flour |
| 40 gr | Almond flour |
| 1 | Orange Zest |
| just enough | Salt |
| just enough | Vanilla |
| just enough | Orange coloring |
| 30 gr | Butter |
Method
Heat the eggs and whisk in the planetary mixer, add the sugar bit by bit. Once whisked, add by hand the almond flour, the sieved flour, the colouring and the melted butter. Spread in sheets on the silpat and cook at 160°C 12’ VA.
Component 2Crunchy praline
Ingredients
| 150 gr | Artisanal Hazelnut Praline |
| 150 gr | Hazelnut Paste |
| 200 gr | White Chocolate Edelweiss |
| 150 gr | Crunchy Flakes |
Method
Mix the Artisanal Hazelnut Praline with the melted White Chocolate Edelweiss and the Hazelnut Paste after which add the Crunchy Flakes.
Component 3Orange Cream
Ingredients
| 150 gr | Orange Purée |
| 2 | Orange zest |
| just enough | Vanilla |
| 70 gr | Butter |
| 150 gr | Eggs |
| 70 gr | Yolks |
| 225 gr | Sugar |
| 30 gr | Corn starch |
| 15 gr | Isinglass (softened in 75ml of cold water) |
| 60 ml | Grand Marnier |
| 650 gr | Semi-whipped Cream |
Method
Mix the sugar with the starch, add the egg yolks and then the eggs and mix together.
Add the butter, the vanilla and the orange juice: cook until it boils.
Add the isinglass softened in cold water, mix and then add the cold liqueur. Allow the cream to cool and then add the semi-whipped cream.
Component 4Dark Chocolate Bittra Foam
Ingredients
| 280 gr | Milk |
| 60 gr | Sugar |
| 85 gr | Yolks |
| 7,5 gr | Isinglass (softened in 37,5 ml of cold water) |
| 340 gr | Dark Chocolate Grand Cru Los Bejucos - Dominican Rep. |
| 600 gr | Semi-whipped cream |
Method
Realize a Crème anglaise, at the end of the cooking add the isinglass softened in cold water and the Dark Chocolate Grand Cru Los Bejucos – Dominican rep. and emulsify.
Add the semi-whipped cream.
Component 5Dark Chocolate spray
Ingredients
| 200 gr | Cocoa Butter |
| 700 gr | Dark Chocolate Grand Cru Los Bejucos - Dominican Rep. |
| just enough | Yellow Coloring |
Method
Melt all together, add coloring, emulsify and filter.
Put in the airbrush.
Component 6Bittra Biscuit (without wheat flour)
Ingredients
| 500 gr | Albumen |
| 170 gr | Sugar |
| 100 gr | Yolks |
| 500 gr | Dark Chocolate grand Cru Los Bejucos - Dominican Rep. |
| 120 gr | Butter |
Method
Whip the albumen with sugar, add the yolks and finally tempered Dark Chocolate Grand Cru Los Bejucos – Dominican Rep. and butter. Spread on silpat and cook at 160°C (open valve) for 12 minutes.
Preparation
Build the cake preparing the base with the chocolate biscuit and the crunchy praline, then prepare the inner part with the orange sponge cake and the orange cream. Put in the blast chiller.
Prepare the Dark Chocolate Los Bejucos foam and pour on the cake. Put in the blast chiller.
Presentation
Extract the cake from the baking pan and spray it with the dark chocolate spray. Decorate with shiny icing, neutral gelatin and dehydrated orange.
