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an you imagine more satisfying comfort food than a slice (or two) of rich, luscious chocolate cake? I can’t – especially if there is orange included – now, THAT makes me weak at the knees, I kid you not! The same will happen to you, I promise, when I teach you how to make my luscious orange and chocolate brownie cake!
Now – this one is so easy to make that you don’t even need the electric mixer! Simply take a whisk and whip the whole thing together in just a few minutes! Sweetnesslicious!
First thing first – today I am making not one, but two types of ganache! I am making my first ganache with orange chocolate, and for that I am using delicious Barry Callebaut orange flavored chocolate. Besides its lovely “orangy” flavor it has beautiful, vibrant and natural (yes!) orange color, so don’t hesitate to use it.
TIP: If you are not able to buy orange flavored chocolate, do not despair – you can still make this delicious cake!:) First, swap orange flavored chocolate with the same quantity of white chocolate. Then infuse orange zest into the cream, add orange coloring to your liking and voilà – you can continue making your ganache as described in the recipe!
The second ganache I am making today is orange and gianduia ganache. Now, gianduia is a chocolate that contains no less than 30% hazelnut paste, so it is a delicacy on its own. Since I want my gianduia ganache also to be enriched with orange flavor, I need to infuse the orange zest in the double cream. To get freshly grated orange zest you should have a non treated orange and a good quality fine microplane zester, and this one is my favorite. There are two ways to infuse the orange zest into the cream – overnight (I prefer this one) which means that you mix the orange zest and cream and leave it in the fridge until the next day, or – if you are in a hurry, just warm up the cream with the zest inside and let it sit for 15-20 minutes. Although I prefer the cold infusion method (overnight soaking) because the flavor is absolutely divine, the second option will be pretty satisfying too.
Now, in both ganaches I am using gelatin, because I want them to be relatively light, but at the same time firm enough to cut them when they set. So, for each ganache I will soak my gelatin in cold water and when it softens, I’m going to drain it and melt it in hot cream. Then I’ll pour the hot cream over chocolate, mix well and that’s it! To make brownie I will need to melt chocolate and butter, whisk in the eggs and the sugar, and add the salt and corn starch. And yes, this brownie is also gluten free since there is no wheat flour in it at all! Booyah! I will pour the orange chocolate ganache over cooled brownie and wait patiently until everything sets (the quickest option is to put it in the freezer). When my first ganache sets, I’m gonna make gianduia ganache, pour it over everything and again – wait! Finally, when the second ganache sets, it’s party time! I will enjoy my rich, luscious orange and chocolate brownie cake, hoping that you are doing the same!
P.S. You would like to read some more about orange and chocolate treats while enjoying your orange and chocolate cake? Check my post about chocolate and orange madeleines, it’s a good read, I promise!
Orange and Chocolate Brownie Cake Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 25-30 minutes
Ready in 40 minutes plus cooling
Level : Advanced
Ingredients: Brownie Cake- Dark chocolate (55-60%) 300g (10.6oz)
- Butter 250g (8.8oz)
- Eggs 200g (7oz or 4 medium eggs)
- Sugar 130g (4.6oz)
- Salt 1g (a pinch)
- Corn starch 30g (1oz)
- Orange chocolate 200g (7oz)
- Double cream 200g (7oz)
- Gelatin 5g (3 sheets) *Note:If you are not able to buy orange flavored chocolate, do not despair – you can still make this delicious cake!:) First, swap orange flavored chocolate with the same quantity of white chocolate. Then infuse orange zest into the cream, add orange coloring to your liking and voilà – you can continue making your ganache as described in the recipe!
- Freshly grated orange zest 4g (zest from 1 non treated orange)
- Double cream 255g (9oz)
- Gianduia chocolate 340g (12oz)
- Gelatin 5g (3 sheets)
- Make one day ahead: mix orange zest into 300g (10.6oz) of cold, liquid double cream (for orange gianduia ganache). Cover the bowl and leave in the fridge over night. NOTE: If you’re in a hurry, don’t worry, there is an alternative method, just continue to read the recipe!
- Line the bottom of one round 20 cm (8 inches) cake ring with aluminium foil and set it aside.
- Turn your oven at 180°C (350°F).
- Break dark chocolate into pieces and cut butter into cubes. Put each into a bowl and melt in the microwave. Pour melted buter into melted chocolate and mix to combine.
- Add eggs one by one mixing well after each addition. Add sugar and whisk to combine.
- Add salt and sifted corn starch and mix well.
- Pour the mixture into the prepared pan and bake at 180°C (350°F) for 25-30 minutes.
- Take the cake out of the oven and smooth the top with the back of a spoon while it is still hot. Leave it to cool completely.
- For the orange chocolate ganache, first mix the gelatin with cold water to soak and when it softens take it out and squeeze to remove the excess water.
- Heat the cream in the microwave and add soaked and drained gelatin inside. Mix until gelatin melts.
- Pour the mixture over orange chocolate. Leave for about a minute until the hot cream melts the chocolate and then stir until uniform.
- Pour orange chocolate ganache on top of cooled brownie and put in the freezer to set.
- Before making gianduia orange ganache, take the frozen cake out from the mold. Line larger cake ring, 22cm (about 9 inches) in diameter with acetate strip. Put frozen cake onto a cake board and place the larger, lined cake ring on the board, too, so the cake is exactly in the middle of the ring. This step is optional, and you can make the whole cake in the same cake ring, but if you do that, you will have visible layers once you take it out of the mold.
- For gianduia ganache, first mix the gelatin with cold water to soak and break gianduia chocolate into pieces.
- Heat up the cream with infused orange zest just to a boil. Remove from the heat, and add in soaked and drained gelatin. Stir well and strain onto gianduia chocolate. Stir until you get uniform and glossy ganache.
- If you didn’t manage to mix orange zest and cream the night before, do it now. Put both into a saucepan and heat until warm, but don’t boil. Cover with a lid, remove from the stove and let it sit for 15-20 minutes. Bring infused cream to a boil and remove from the stove. Add soaked gelatin and stir until dissolved. Strain everything over gianduia chocolate. Stir until you get uniform and glossy ganache.
- Pour gianduia ganache over frozen orange layer and let it set in the fridge for a couple of hours.
- Remove the cake from the mold, decorate with some melted orange chocolate and enjoy!
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