Chocolate-Orange Slices

Homemade pastry that will be a hit at any party you serve it at!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 4 spoon Water

  • 100 g Sugar, white

  • 200 g Wheat flour, white, multi-purpose

  • 20 g Cocoa, powdered, unsweetened

Cream

  • 300 g Juice, orange

  • 50 ml Water

  • 4 spoon Sugar, white

  • pieces Orange, shell

  • 1 bag Pudding, vanilla

  • 200 ml Sweet cream

  • 0.5 bags Gelatin powder, unsweetened

Glaze

  • 100 g chocolate, dark

  • 2 spoons Oil, vegetable oil, canola

  • 2 spoons Milk, whole milk

  • pieces Butter, unsalted

  • 1 dl Juice, orange

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a deep rectangular baking dish with butter and dust it with flour (remove any excess flour). Sift the flour and cocoa powder into a bowl. Mix the sifted ingredients well.

  2. In another bowl, beat the eggs with an electric mixer. While beating, add lukewarm water and later sugar. Beat for 10 minutes until you get a light, pale yellow egg mixture, into which you manually fold the flour and cocoa mixture (be careful not to deflate the mixture while folding).

  3. Pour the batter into the prepared baking dish. Use a spatula or the back of a spoon to spread it evenly in the dish and smooth the top. Bake the sponge cake in the preheated oven for 20 to 30 minutes. It is done when a skewer inserted into the cake comes out clean. Let the baked sponge cake cool.

  4. Mix freshly squeezed orange juice with water, sugar, and grated orange zest. In a smaller bowl, mix the pudding powder with a few tablespoons of orange juice to form a smooth mixture. Pour the remaining juice into a saucepan and bring to a boil. Once it boils, remove from heat and stir in the pudding mixture. Return the saucepan to the stove and cook, stirring constantly, until the pudding thickens. Let the pudding cool.

  5. Whip the sweet cream. Fold it into the cooled pudding.

  6. Mix the gelatin with two tablespoons of water. Let it swell, then melt it (in the microwave, in a saucepan on low heat, etc.) and mix it into the orange-pudding cream.

  7. Cut the cooled sponge cake horizontally in half. Place one half of the cake in the baking dish and moisten it with half of the orange juice. Spread the cream evenly over the cake. Place the other half of the cake on top and moisten it with the remaining juice.

  8. Finally, prepare the chocolate glaze to pour over the pastry. Melt the chocolate together with oil and milk in a double boiler. Once the mixture has cooled slightly, pour it over the cake. Store the pastry in the refrigerator for several hours (preferably overnight) to allow the cream and glaze to set.

  9. Cut the pastry into pieces of any size, serve on a plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 244.45 kcal
  • Fat: 6.43 g
    • Saturated Fat: 2.23 g
  • Carbohydrates: 39.07 g
    • Sugars: 23.98 g
  • Protein: 5.36 g
  • Fiber: 1.24 g