Recipes
Soft Chocolate & Orange Cake
4 pers.
20 min
40 min
![Soft Chocolate & Orange Cake](/sites/default/files/styles/video_cover/public/recipe/2021-09/Recette%20G%C3%A2teau%20chocolat%20orange_Cr%C3%A9dits%20Photo%20Virginie%20Fouquet_Droits%20LAITA%20Paysan%20Breton_HD.jpg.webp?itok=9IaIkJh7)
Ingredients for :
4
people
![Dark chocolate](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_265108128_0.jpg.webp?itok=-DvoVvGK)
200
g
Dark chocolates
![Powdered sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_77087551_1.jpg.webp?itok=r4XyLrtv)
150
g
Powdered sugar
![Orange juice](/sites/default/files/styles/ingredient/public/ingredient/2023-04/Jus%20d%27orange.jpg.webp?itok=RHKPMmIi)
7
cl
Orange juice
![Orange](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_95965834.jpg.webp?itok=4i3xbda5)
1
Unit
Orange
![Egg](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_232982447_1.jpg.webp?itok=HD9YUqrD)
5
Units
Eggs
![Ground hazelnuts](/sites/default/files/styles/ingredient/public/ingredient/2023-04/Noisette%20en%20poudre.jpg.webp?itok=8ddKQlyT)
60
g
Ground hazelnuts
Method :
- Melt the chocolate and the Paysan Breton Slightly Salted Butter Tub together in a bain-marie.
- Meanwhile, separate the whites from the yolks.
- Pour the sugar in the egg yolks and mix with a whisk until the mixture whitens and is frothy.
- Add the orange juice, the hazelnut powder and the melted chocolate with the Paysan Breton Butter. Mix with a whisk
- Beat the egg whites with an electric mixer.
- Incorporate the whites into the chocolate paste, mixing gently with a spatula.
- Pour the dough into a pan 24cm in diameter previously buttered (or oiled).
- Peel the orange raw and collect the supremes by passing the blade of a knife between the white membranes.
- Cut the supremes in half and divide them over the cake.
- Preheat your oven to 180 ° C and bake for 40 minutes.
- Let it cool down before unmolding.
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