These elegant Milk Chocolate-Orange Cakes are a sophisticated dessert that balances deep, rich chocolate flavors with the bright, citrusy notes of orange zest and liqueur. The cake base is incredibly moist, thanks to a generous amount of egg yolks and butter, while the almond extract adds a subtle, nutty warmth that complements the chocolate beautifully. Topped with a luscious milk chocolate-orange cream, this dessert offers a luxurious texture and complex flavor profile. Perfect for dinner parties, holidays, or any special occasion where you want to impress guests with a homemade yet restaurant-quality treat. It’s a showstopper that pairs wonderfully with a cup of coffee or a glass of dessert wine.
Milk Chocolate-Orange Cakes
Description
These elegant Milk Chocolate-Orange Cakes are a sophisticated dessert that balances deep, rich chocolate flavors with the bright, citrusy notes of orange zest and liqueur. The cake base is incredibly moist, thanks to a generous amount of egg yolks and butter, while the almond extract adds a subtle, nutty warmth that complements the chocolate beautifully. Topped with a luscious milk chocolate-orange cream, this dessert offers a luxurious texture and complex flavor profile. Perfect for dinner parties, holidays, or any special occasion where you want to impress guests with a homemade yet restaurant-quality treat. It's a showstopper that pairs wonderfully with a cup of coffee or a glass of dessert wine.Directions
-
Preheat the oven to 325°F (165°C). Lightly butter an 11 1/2-inch by 17 1/2-inch jellyroll pan and line the bottom with parchment paper. Butter the paper and dust with cocoa powder, tapping out the excess.
-
Melt 7 ounces of milk chocolate according to package directions or in a double boiler until smooth. Set aside to cool slightly.
-
In a large stainless steel bowl, vigorously whisk together the egg yolks and almond extract until the mixture is thick and pale, about 1 minute. Set aside.
-
In a food processor, combine toasted slivered almonds and all-purpose flour. Process until the nuts are ground to a fine powder.
-
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat unsalted butter on medium speed until pale and soft peaks begin to form, about 3 to 5 minutes.
-
Lower the mixer speed. Add the orange zest and the almond-flour mixture. Mix until well combined, about 2 to 3 minutes.
-
Add the melted chocolate and the reserved egg yolk mixture to the butter mixture. Mix just until combined.
-
In a clean, grease-free bowl of the mixer fitted with the wire whip attachment, beat egg whites on low speed until frothy.
-
Increase speed to medium and beat until soft peaks form, about 2 to 3 minutes. Gradually add granulated sugar while beating.
-
Increase speed to high and beat until the egg whites are glossy and hold stiff peaks when the whip is lifted, 1 to 2 more minutes.
-
Using a large rubber spatula, gently fold 1/3 of the egg whites into the chocolate-almond mixture to lighten it.
-
Fold in another third of the egg whites, then fold in the remaining whites, being careful not to deflate the batter.
-
Scrape the batter into the prepared pan and spread it evenly with an offset spatula.
-
Bake for 30 minutes, or until the cake springs back when lightly touched and the sides pull away from the pan.
-
Cool in the pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper. Allow to cool completely.
-
Using a 3-inch round cutter or ring mold, cut out 18 cake rounds from the cooled sheet cake. Set aside.
-
To make the chocolate-orange cream: Place the 6 ounces of coarsely chopped milk chocolate into a medium stainless steel bowl.
-
In a medium saucepan, bring heavy cream to a boil over medium heat.
-
Remove the pan from heat and pour the hot cream over the chocolate. Let stand for 30 seconds to melt the chocolate.
-
Whisk gently until the mixture is smooth and glossy. Stir in the orange liqueur.
-
Refrigerate the cream until thoroughly chilled and thickened, about 2 hours.
-
Assemble the cakes by spreading or piping the chilled chocolate-orange cream onto or between the cake rounds. Garnish with dark chocolate curls if desired.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1011.0kcal
- % Daily Value *
- Total Fat 60.1g93%
- Saturated Fat 30.1g151%
- Cholesterol 694.5mg232%
- Sodium 114.3mg5%
- Total Carbohydrate 91.1g31%
- Dietary Fiber 5.1g21%
- Sugars 78.8g
- Protein 21.4g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chocolate, orange, cake, dessert, almond, cream, liqueur, baking, chocolate-orange, special occasion, rich, moist, citrus, indulgent, homemade, pastry, sweet, layer cake, glaze, ganache
