These Milk Chocolate Orange Cakes offer a luxurious twist on classic French-style torte, combining a tender almond-infused chocolate sponge with a silky milk chocolate-orange cream. The bright notes of orange zest and Grand Marnier cut through the richness of the dark butter and milk chocolate, creating a perfectly balanced flavor profile. Ideal for special occasions or elegant dinner parties, this dessert showcases beautiful layers and a moist, delicate crumb. While the recipe requires attention to detail, the result is a show-stopping centerpiece that feels both homemade and professionally refined. This first part covers the sponge base and the luscious cream filling.
Milk Chocolate Orange Cakes Part 1 Of 2
Description
These Milk Chocolate Orange Cakes offer a luxurious twist on classic French-style torte, combining a tender almond-infused chocolate sponge with a silky milk chocolate-orange cream. The bright notes of orange zest and Grand Marnier cut through the richness of the dark butter and milk chocolate, creating a perfectly balanced flavor profile. Ideal for special occasions or elegant dinner parties, this dessert showcases beautiful layers and a moist, delicate crumb. While the recipe requires attention to detail, the result is a show-stopping centerpiece that feels both homemade and professionally refined. This first part covers the sponge base and the luscious cream filling.Ingredients
Directions
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Position a rack in the center of the oven and preheat to 325&# 194;°F (163ðC).
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Lightly butter an 11 1/2-inch by 17 1/2-inch jellyroll pan and line the bottom with parchment paper.
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Butter the paper and dust the bottom and sides with cocoa powder, tapping out excess.
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Melt the milk chocolate according to package directions and set aside to cool slightly.
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In a large stainless steel bowl, whisk 5 large egg yolks and 2 tsp almond extract until thick, about 1 minute.
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In a food processor, combine 3/4 cup toasted slivered almonds and 1/2 cup all-purpose flour; process until fine powder.
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In a mixer bowl with paddle attachment, beat 10 tbsp unsalted butter on medium speed until pale and soft peaks form, 3-5 minutes.
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Lower speed, add 1 tsp orange zest and the almond-flour mixture; mix until combined, 2-3 minutes.
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Add the reserved melted chocolate and egg yolk mixture, mixing just until combined.
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In a clean, grease-free mixer bowl with wire whip, beat 7 large egg whites on low speed until frothy.
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Increase speed to medium and beat until soft peaks form, 2-3 minutes, then gradually add 1/4 cup granulated sugar.
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Increase speed to high and beat until whites are glossy and hold stiff peaks, 1-2 more minutes.
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Using a rubber spatula, gently mix 1/3 of the egg whites into the chocolate mixture to lighten it.
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Gently fold in another third of the whites, then the remaining whites.
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Scrape batter into prepared pan and spread evenly with an offset spatula.
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Bake for 30 minutes until cake springs back when lightly touched and sides pull away from pan.
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Cool in pan for 10 minutes, then invert onto a cooling rack and remove parchment paper.
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When cool, cut out 18 cake rounds using a 3-inch by 1 3/4-inch metal ring mold.
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Set cake rounds aside. To make cream: Place 7 oz finely chopped milk chocolate in a medium bowl.
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In a saucepan, bring 3/4 cup heavy cream to a boil.
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Remove from heat and pour cream over chocolate. Let stand 30 seconds, then whisk gently until smooth.
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Stir in 3 tbsp orange liqueur (such as Grand Marnier).
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Refrigerate until thoroughly chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 802.5kcal
- % Daily Value *
- Total Fat 43.5g67%
- Saturated Fat 25.5g128%
- Cholesterol 19.5mg7%
- Sodium 78.0mg4%
- Total Carbohydrate 88.5g30%
- Dietary Fiber 5.1g21%
- Sugars 76.5g
- Protein 11.4g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the mixer bowl for the egg whites is completely grease-free, or they will not whip to stiff peaks.
The cake must be completely cool before cutting the rounds to prevent crumbling.
If you do not have a metal ring mold, you can use a small cookie cutter or a glass to cut the rounds.
The cream filling needs to be thoroughly chilled before assembly to hold its shape.
