Cuore Di Arancia


Chocolate Sponge

  • 3 Eggs
  • 115g dark chocolate
  • 75g butter
  • 75g sugar
  • 50g almond meal
  • 50g Plain Flour

Method:

  1. Melt the chocolate and butter over a water bath. In the bowl of an electric mixer add the eggs and sugar. Whip until thick and pale. Fold chocolate ganache, almond meal and plain flour together, then fold in the egg mixture.
  2. Spread onto a tray lined with baking paper and bake at 160 degrees C for 12 minutes or until it springs back when touched lightly in the middle.

Burnt Orange Cream

  • 450g Cream
  • 100g Orange Juice
  • Zest of 1 orange
  • 100g Sugar
  • 1 Gold Gelatine Leaf
  • 6 Egg Yolks
  • 1 Vanilla Bean
  1. Start by soaking the gelatine in cold water until soft. Heat the cream, orange juice, zest and vanilla in a pot until hot. Combine the egg yolks and sugar in a bowl and mix until the sugar is dissolved.
  2. Add in the cream mix, add back to the pot and cook out to 82 degrees. Once cooked, strain into a baking tray and allow a skin to form. Heat the oven to 220 degrees and cook the anglaise until the top blackens and the mix curdles.
  3. One it is cooked out, add it into a blender and blitz until smooth. While it’s mixing, add in the gelatine. Strain through a fine sieve into a container and place in the fridge to set.
  4. Once set, whisk to make sure it’s smooth and spoon into a piping bag. Set aside in the fridge until required.

Chocolate Ganache

  • 600g Cream
  • 100g sugar
  • 2 leaves Gelatine
  • 200g Dark Chocolate
  • 6 Egg yolks

Method:

Start by soaking the gelatine in cold water. In a medium size pot heat the cream. While the cream heats, mix together the egg yolks and sugar in a bowl. Once the cream is hot, add it to the yolks then add back to the pot and cook out to 82 degrees. Remove from the heat and add in the gelatine and chocolate, whisk until combined. Allow to cool and strain into a jug.

To finish

Use the rings to cut out the sponge. Pipe some of the burnt orange cream into the middle of the rings being careful not to get it near the sides. Cover with the chocolate ganache and allow to set in the fridge for a few hours. Gently heat the rings and turn out onto the plate to serve. Top with some pistachio praline and your desired garnishes..

 

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6 Replies to "Cuore Di Arancia"

  • comment-avatar
    Iolanda April 17, 2014 (3:07 pm)

    seriously this is an amazing video.I want to make it tonight!! Happy Easter or buona pascqua

  • comment-avatar
    wailau May 3, 2014 (1:25 pm)

    where can i find the recipe for this?

    • comment-avatar
      Chef Masterclasses May 6, 2014 (9:19 pm)

      Hi Wailau

      We’ve just updated the post with the recipe – enjoy!

  • comment-avatar
    anna August 13, 2014 (8:57 pm)

    hi there! could i ask the size of the ring mould you used?

  • comment-avatar
    anna August 13, 2014 (9:12 pm)

    also, would this go well with ice cream? or too much/not needed…

  • comment-avatar
    anna August 13, 2014 (9:13 pm)

    one more question! how many serves does this yield? in what size mould?

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