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The Choc'orange: Cocoa Sponge

This document provides instructions for making a 6-person choc'orange cake. It includes recipes for a cocoa sponge cake, orange confit, orange curd, chocolate mousse, and chocolate mirror glaze. These components are assembled into layers with the mousse piped between each, and the whole cake is coated in the mirror glaze. Decorations include piped whipped cream, chocolate discs, sponge cake pieces, meringues, zest, and crumble.

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DairoMRivero
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678 views2 pages

The Choc'orange: Cocoa Sponge

This document provides instructions for making a 6-person choc'orange cake. It includes recipes for a cocoa sponge cake, orange confit, orange curd, chocolate mousse, and chocolate mirror glaze. These components are assembled into layers with the mousse piped between each, and the whole cake is coated in the mirror glaze. Decorations include piped whipped cream, chocolate discs, sponge cake pieces, meringues, zest, and crumble.

Uploaded by

DairoMRivero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The choc’orange

For a six person cake


Cocoa sponge :
35 g egg yolk Whipp the egg yolk, the eggs and the sugar.
100g eggs Whipp the egg white with the 40g of sugar.
75g sugar Swift the flour and cocoa powder together.
80g egg white Mix softly the two whipped mixs add the powders.
40g sugar Pour into a baking plate, cook at 170°C during 8
30g flour minutes.
30g cocoa powder

Orange confit :
75g candied orange Drain and rinse the candied oranges, mix with the
15g lime juice robot coupe, add litlle by little the juice.
30g orange juice Reserve in the fridge before using.

Orange curd :
60g orange juice Cook the orange and lemon juice, the zest, the
24g lemon juice sugar and aggs to 85°C.
14g orange zest Add the gelatin.
96g sugar Cool to 40°C, add the butter and mix.
100g eggs Pipe into insert mold.
12g gelatin mass Freeze.
146g butter
Chocolate mousse :
205g milk Boil the milk, pour on the couverture.
255g Caraïbe 66%couverture Whipp the cream.
340g whipped cream Let the « ganach » cooling to 40°C. Add the
whipped cream, mix softly and use directly.

Chocolate mirror glaze :


111g water Cook the water, the sugar and gluose syrup to
222g sugar 103°C.
222g glucose syrop Add the condensed milk.
148g sweet condensed milk Pour on the chocolate couverture and the gelatin
185g dark 64%couverture mass, mix with an hand blender.
112g gelatin mass Let it fix one night before using.
Use it at 35°C.

Montage :
Cut a 16 cm diameter disc in the cocoa sponge.
Pipe the orange confit on the sponge and freeze it.
For the entremets, make a reverse assembly, pipe the mousse in the circle 18cm in diameter,
line the edges, then deposit the frozen orange cremeux insert.
Pipe the mousse until 75% of the mold, deposit the sponge. Freeze.
Unmold the frozen cake, and glaze with the chocolate mirror glaze.
Pipe some sweet whipped cream dots on the cake, deposit black and orange chocolate discs,
chocolate sponge cake, meringues, orange zests and crumble.
Sourround the cake with a sprayed dark chocolate ring.

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