Chocolate cake with orange syrup and white chocolate
Chocolate dipped in orange syrup with roasted and ground hazelnuts
Method
Preheat the oven to 160 degrees Celsius.
Put the ingredients for the syrup in a saucepan and boil for 1 minute. Then let it cool down
Roast the hazelnuts in a pan with non-stick paper in the oven for 20 minutes.
Squeeze the oranges and put the juice in a large bowl. Add the oil.
Peel the hazelnuts and grind them.
Increase the oven temperature to 175 degrees Celsius.
In a bowl, sift the flour, cocoa and baking powder.
Add salt, sugar, hazelnut and stir.
Place the solids in the bowl with the juice and mix.
Place the mixture in a buttered and floured pan 34x26 cm and bake for 20 to 25 minutes.
Melt the chocolate in a baking pan and add a little cream. Pour in the hazelnuts and then place them on non-stick paper
Make holes in the surface of the hot dessert and syrup with the cold syrup.
Heat the cream in a saucepan and add the chopped white chocolate. Pour it on the dessert and let it cool.
Refrigerate for 5 hours.
Cut the pieces and place a hazelnut on each piece.
Ingredients
Dry ingredients
260 g of flour
10 g of baking powder
100 g hazelnuts roasted and ground
130 g of sugar
8 g vanilla sugar
30 g of cocoa powder
a pinch of salt
Liquid ingredients
300 ml of orange juice (freshly pressed)
100 ml of olive oil or other vegetable oil
2 tbsp rum (optional)
For the cream:
350 ml of cream
300 g white chocolate
For the syrup:
190 ml of orange juice
120 g of sugar
To garnish
15 roasted whole hazelnuts
50 g dark chocolate
