Milk Chocolate-Orange Cakes

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.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1011.0

Dietary: Vegetarian

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

1
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.
2
Melt 7 ounces of milk chocolate according to package directions or in a double boiler until smooth. Set aside to cool slightly.
3
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.
4
In a food processor, combine toasted slivered almonds and all-purpose flour. Process until the nuts are ground to a fine powder.
5
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.
6
Lower the mixer speed. Add the orange zest and the almond-flour mixture. Mix until well combined, about 2 to 3 minutes.
7
Add the melted chocolate and the reserved egg yolk mixture to the butter mixture. Mix just until combined.
8
In a clean, grease-free bowl of the mixer fitted with the wire whip attachment, beat egg whites on low speed until frothy.
9
Increase speed to medium and beat until soft peaks form, about 2 to 3 minutes. Gradually add granulated sugar while beating.
10
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.
11
Using a large rubber spatula, gently fold 1/3 of the egg whites into the chocolate-almond mixture to lighten it.
12
Fold in another third of the egg whites, then fold in the remaining whites, being careful not to deflate the batter.
13
Scrape the batter into the prepared pan and spread it evenly with an offset spatula.
14
Bake for 30 minutes, or until the cake springs back when lightly touched and the sides pull away from the pan.
15
Cool in the pan for 10 minutes, then invert onto a cooling rack and remove the parchment paper. Allow to cool completely.
16
Using a 3-inch round cutter or ring mold, cut out 18 cake rounds from the cooled sheet cake. Set aside.
17
To make the chocolate-orange cream: Place the 6 ounces of coarsely chopped milk chocolate into a medium stainless steel bowl.
18
In a medium saucepan, bring heavy cream to a boil over medium heat.
19
Remove the pan from heat and pour the hot cream over the chocolate. Let stand for 30 seconds to melt the chocolate.
20
Whisk gently until the mixture is smooth and glossy. Stir in the orange liqueur.
21
Refrigerate the cream until thoroughly chilled and thickened, about 2 hours.
22
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.

Keywords: chocolate, orange, cake, dessert, almond, cream, liqueur, baking, chocolate-orange, special occasion, rich, moist, citrus, indulgent, homemade, pastry, sweet, layer cake, glaze, ganache

Read it online: https://www.chefs-mate.com/recipe/milk-chocolate-orange-cakes-1-2/