Chocolate Jaffa Cake
Quick Orange Marmalade
300 g Mandarin oranges
90 g Sugar
6 g Apple pectin
Chocolate Crust
120 g Butter, at room temp
90 g Powdered sugar
25 g Cocoa powder
2 g Salt
30 g Almond meal
50 g Eggs (1)
210 g All-purpose flour
Almond Cream
150 g Butter, at room temp
180 g Almond paste, 65%*
40 g Powdered sugar
15 g Corn starch
50 g Eggs (1)
5 g Vanilla paste
Orange Syrup
150 g Water
150 g Sugar
10 g Orange zest
5 g Orange blossom water
Chocolate Mousse
200 g Milk
60 g Egg yolks
90 g Sugar
4 g Gelatin sheets
210 g Dark chocolate, 64%
500 g Heavy cream
Mirror Glaze
100 g Water
200 g Sugar
200 g Corn syrup, or glucose
140 g Condensed milk
14 g Gelatin sheets
140 g Dark chocolate
About
1
1 Jaffa Cakes are originally biscuit-sized cakes introduced in the UK in 1927 and named after
Jaffa oranges. The most common form of Jaffa Cakes are round, a crust, or genoise
sponge base, a layer of orange jam and a coating of chocolate. Use pastry rings no larger
than 3.25''/8.5cm diameter. For chocolate mousse dome use a half sphere silicone molds
but not larger than 3''/8cm diameter. (Look them up on the Shop Page).
Quick Orange Marmalade
2 Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night. Drain, rinse and
remove stems and slice. Discard seeds and any tough membranes left. In a food processor,
give a few pulses – add sugar and pectin and pulse a few more times. Transfer orange
mixture into a saucepan, bring to boil and cook for 3 minutes; cool. Keep refrigerated for
weeks.
Chocolate Crust
3 In a food processor, cream butter with salt, sugar, cocoa powder and almond meal. Add the
egg. Add flour in 2 times and give a few pulses until just combined. Wrap up and chill
completely. Flour work surface and pastry lightly and work the dough to soften; it should
remain cool but flexible enough to be rolled out into a 3mm thick sheet. Cut out 12''x
4.8''/12cm diameter disks and refrigerate 30 min to rest. Grease pastry rings generously
with butter. Place a chilled disk of pastry between your hands to gently soften and place it
onto the ring. Gently allow the pastry into the bottom and sides of the ring; do not stretch
out the dough or it will break. Dust your thumbs with flour to prevent sticking. Rotate the
ring as you go, and lift it occasionally making each tart shell flat and even. Chill tarts and let
rest an hour. Use a pairing knife to cut any extra dough along the edge; horizontally. Prick
each shell a few times with a bamboo skewer; refrigerate for up a week, or freeze.
Almond Cream
4 *Almond paste can be subbed for 90 grams almond meal and 90 grams powdered sugar.
Cut marzipan into cubes. In a food processor, mix almond paste cubes with sugar and
starch until fine meal. If using almond meal; process almond meal with sugar and starch.
Add butter and salt, and process until smooth. Add the egg and vanilla; mix until
homogenized.
Orange Syrup
5 Bring to boil, and cool to room temperature.
Baking
6
6 Fill each raw pastry shell with a tablespoon (20g) of orange marmalade. Fill with almond
cream and bake at 350ºF/180ºC for 25 to 30 minutes. Cool cakes to room temperature and
moisturize with the orange syrup.
Chocolate Mousse
7 Soak gelatin in cold water to soften, and drain. Melt chocolate over a water-bath (just
melted). Soak gelatin sheets in cold water for about 5 minutes and squeeze out and set
aside. Make a crème Anglaise: bring milk to boil with one-third of the sugar on medium
heat. Meanwhile, beat yolks and remaining sugar. Temper yolk mixture with hot milk. Return
to stove and cook custard to 185ºF/85ºC on low heat, stirring constantly. Do not boil.
Remove from the heat, whisk in the melted gelatin, and sieve over the melted dark
chocolate and mix. Whip heavy cream to soft peaks. When the chocolate mixture reaches
100ºF/38ºC, fold in whipped cream in two times using a whisk. Immediately, fill molds and
smooth out using a small offset spatula. Freeze for 6 hours prior removing from mold. Save
leftover chocolate mousse for later use.
Mirror Glaze
8 Soak gelatin in cold water to soften, and drain. Melt chocolate over a water bath (just
melted). In a saucepan bring water, sugar and corn syrup to a boil and cook to
217ºF/103ºC. Turn heat off and mix in the condensed milk along with the gelatin. Pour the
hot mixture over the chocolate and blend without incorporating air. Add red food coloring if
desired, and sieve. Tap to remove any remaining air bubbles and refrigerate overnight
before using. This chocolate mirror glaze can keep 2 weeks in the refrigerator or frozen for
months.
Glazing Chocolate Mousse
9 Remove frozen chocolate mousse domes from silicone mold, and arrange them on a
cooling rack over a baking tray lined with plastic wrap to collect the excess mirror glaze.
Keep the domes frozen. Warm up chocolate mirror glaze to 100ºF/38ºC, stirring every so
often. The use of immersion blender helps to smooth it out. Glaze domes.
Montage
10 To remove glazed domes from the cooling rack, warm up an off set spatula in hot water
or quickly over the flame, and carefully run it under each glazed dome. Top each cake with
the glazed dome. Decorate the lower tier of the cake with a tiny string of milk chocolate
shavings. Top with gold leaf and orange zest if desired. Leave cakes to thaw in the
refrigerator before serving. Enjoy!
