Orange in combination with dark single-origin chocolate is a wonderfully fresh contrast. We have combined today's gluten-free recipe for the chocolate orange fudge cake with our Ecuador 70 %. Its balanced acidity and fruity nuances beautifully emphasize the fruity orange. The perfect recipe to slowly ring in the fall.
Recipe for a 26 cm springform pan
Ingredients:
250 g butter
250 g single-origin chocolate Ecuador 70 %'
9eggs
265 g sugar
85 g cocoa powder
Also: zest and juice of one organic orange.
Preparation:
- Melt the butter with the dark single-origin chocolate over a bain-marie, then stir in the cocoa powder
- Separate the eggs. Beat the egg whites with a little more than half the sugar until stiff.
- Beat the egg yolks with the remaining sugar until frothy.
- Carefully mix the beaten egg whites, the beaten egg yolks with the melted single-origin chocolate and the juice and zest of the orange.
- Pour approx. 3/4 of the batter into a greased springform pan lined with baking paper. Smooth out and bake at 170°C for 35-40 minutes.
- Remove the fudge cake from the oven and leave to cool slightly.
- Then spread the remaining batter evenly and bake again for 10 minutes.
- Once cool, dust with a little cocoa powder.
Tip:
Fine leaves made from single-origin chocolate are ideal for autumnal decoration.
