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Chocolate cake with orange syrup and white chocolate

Chocolate dipped in orange syrup with roasted and ground hazelnuts


  1. Preheat the oven to 160 degrees Celsius.

  2. Put the ingredients for the syrup in a saucepan and boil for 1 minute. Then let it cool down

  3. Roast the hazelnuts in a pan with non-stick paper in the oven for 20 minutes.

  4. Squeeze the oranges and put the juice in a large bowl. Add the oil.

  5. Peel the hazelnuts and grind them.

  6. Increase the oven temperature to 175 degrees Celsius.

  7. In a bowl, sift the flour, cocoa and baking powder.

  8. Add salt, sugar, hazelnut and stir.

  9. Place the solids in the bowl with the juice and mix.

  10. Place the mixture in a buttered and floured pan 34x26 cm and bake for 20 to 25 minutes.

  11. Melt the chocolate in a baking pan and add a little cream. Pour in the hazelnuts and then place them on non-stick paper

  12. Make holes in the surface of the hot dessert and syrup with the cold syrup.

  13. Heat the cream in a saucepan and add the chopped white chocolate. Pour it on the dessert and let it cool.

  14. Refrigerate for 5 hours.

  15. Cut the pieces and place a hazelnut on each piece.


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

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