INGREDIENTS
MASS
01 tablespoon of baking powder;
01 teacup of sugar;
01 teacup of cocoa powder;
01 teacup of flour, sifted;
02 tablespoons of oil;
04 eggs;
½ teacup of milk.
STUFFING
01 tablespoon of strong coffee;
01 teacup of orange juice;
½ kg of white chocolate topping, chopped;
Grated rind of the orange 02.
SYRUP
01 teacup of milk;
02 tablespoons of orange liqueur.
COVERAGE
½ teacup of heavy cream;
200 g of chocolate sauce blend, chopped.
PREPARATION
MASS
Beat the egg whites and gradually add the sugar and egg
yolks. Combine milk, oil and cocoa powder, slightly warm over low heat and add
the mass of gems, alternating with the flour and baking powder. Pour into a
round shape (diameter 20 cm) greased and floured pan and bake in moderate oven
(180 º C), preheated for about 35 minutes.
STUFFING
Melt white chocolate in double boiler and add the juice and
zest, mixing well. Divide into two equal parts one and add the coffee. Take the
refrigerator for 03 hours to get consistency.
SYRUP
Mix the milk with the liquor and divided in 03 equal parts.
COVERAGE
Melt in double boiler the chocolate topping to blend the
cream until creamy smooth and let cool.
ASSEMBLY
Cut the cake into 03 horizontal layers and drizzle each with
sauce. Spread the filling of white chocolate and orange. Place the second cake
layer and distribute the filling with coffee. Cover with the third layer and
refrigerate for about 02 hours. On top, spread the cream and garnish with
folinhas smooth chocolate and fruit (cherries, oranges, etc.).
INCOME
10 servings
TIME TO PREPARE
50 minutes
Nenhum comentário:
Postar um comentário
É sempre um prazer receber seu comentário. Por favor identifique-se para que eu possa saber quem é você. Deus te abençoe. / It is always a pleasure to receive your comment. Please identify yourself so I can know who you are. God bless you.