MIXED-METHOD CAKE
Ingredients
whole eggs
200g
caster sugar
235g
35% fat cream
110g
invert sugar paste
35g
orange zest
5g
fresh butter
90g
"weak" flour
135g
baking
8g
cointreau 40%
40g
Preparation
-Place the dry ingredients in the food processor and mix.
-Add the cream containing the invert sugar and orange zest.
-Melt the chocolate and butter at 50°C and add them to the food processor along with the other ingredients.
-Then add the flour, cocoa, and baking powder.
-Finish with the Cointreau.
-Pipe 250 g of batter into molds with a central tube.
-Bake at 170°C for about 30 minutes.
-Chill rapidly and fill with dark cream Aurea.
WHIPPED CREMINO WITH AUREA HAZELNUT CREAM
Ingredients
Preparation
-Combine the pre-crystallized chocolate with the aurea hazelnut cream.
-Add the orange zest and allow it to crystallize.
-Once the mixture has cooled, place it in the stand mixer and whip with the paddle, gently warming the mixer bowl with a heat gun.
-Once a creamy and aerated texture is achieved, pipe it over the cake using a piping bag.
CAKE COMPOSITION
-Once the cake has cooled, trim the top to create a flat surface.
-Fill the central hole with Aurea dark cream warmed to 40°C, so it becomes liquid and can properly fill the cavity.
-Decorate with the whipped cremino using a Saint-Honoré tip, allowing it to crystallize slightly to finish the cake.
