SHF 43 – Bitter Choc-Orange-Cake

Lovely Helen from Tartlette is the hostess of Sugar High Friday #43, an event created by Jennifer of The Domestic Godess.

Beside chocolate citrus are Helen’s favorite flavors, it’s obvious she has chosen citrus as theme. I love citrus too, and I’m in the fortunate position to own some citrus trees. This is the first year my orange tree produces fruits. The oranges supposed to be blood oranges (Sanguinelli), but it turned out that the tree yields bitter oranges. Recently I made with these oranges Bitter Orange Marmalade, and with this marmalade I prepared the following cake. Unfortunately it is not as spongy as it should be, but its taste is still delicious. Due to the dark chocolate and bitter oranges not too sweet. We love it.

Bitter Choc-Orange-Cake

SHF #43 - Bitter Choc-Orange-Cake

120 g sugar
1 tb vanilla sugar
3 egg yolks
150 g butter, melted
juice of 1 small bitter orange
zest of 1 bitter orange
3 egg whites
1 pinch of salt
1 1/2 tb sugar
200 g flour
25 g Maizena
1 ts baking powder
1 1/2 tb bitter orange marmalade
1 tb Cointreau
75 g dark chocolate, melted (I used 75 %)

Prepare a 20 cm pan. Preheat oven to 180 C.

In another bowl add the egg whites and salt, beat until foamy. Add half of the sugar and continue to beat until soft peaks form. Gradually beat in the remaining sugar and beat until stiff peaks form.

Sift together the flour, Maizena and baking powder.

In a large bowl beat the sugar, vanilla sugar and egg yolks until pale. Add melted butter, Orange juice and zest beat until combined. With a rubber spatula gently fold the egg whites and flour mixtures into the batter.

Turn half of the batter into another bowl. Add the bitter orange marmalade and Cointreau to one bowl and the melted chocolate to the other. Alternately spoon the bitter orange and chocolate batters into a pan. Bake for 35 – 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Before serving dust with icing sugar.

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