Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 10 people
Difficulty level: 4 out of 4
12 Ingredients
Number of servings
10
- 7grams baking powder
- 75grams plain flour
- 160grams cream
- 93grams butter, plus 20g butter extra
- 25grams glucose or honey
- Orange Zest
- 180grams Lindt DESSERT Premium Dark
- 90grams Lindt DESSERT Premium Dark
- Lindt Fruit Sensations to decorate
- 3 eggs, plus 1 egg yolk
- 150grams raw caster sugar
- 1 pinch sea salt ground, to taste
Method
Step 1 of 16
For the cake preheat the oven to 180°C
Step 2 of 16
Melt together the butter and 150g of the chocolate and set aside.
Step 3 of 16
Coarsely chop the remaining chocolate.
Step 4 of 16
Separate the eggs and whisk half of the sugar with the egg yolks until pale.
Step 5 of 16
In a separate bowl, whisk the egg whites and slowly add the remaining sugar and salt creating a meringue.
Step 6 of 16
Stir the chocolate butter mixture into the egg yolk sugar mixture.
Step 7 of 16
Sift the dry ingredients and fold into to the chocolate mixture.
Step 8 of 16
Lastly, gently fold in the meringue and the chopped chocolate.
Step 9 of 16
Place the cake mix in the prepared tin and bake for 30-40 minutes. The cake feels a little firm to touch once ready. Allow to cool.
Step 10 of 16
For the creme, mix together the glucose and egg yolk.
Step 11 of 16
Bring the cream to the boil and add a little hot cream to the egg yolk mixture.
Step 12 of 16
Return to the rest of the cream and heat gently until the mixture coats the back of a spoon.
Step 13 of 16
Be careful not to overheat the mixture.
Step 14 of 16
Take off the heat and add the chocolate, butter and orange zest.
Step 15 of 16
Mix until smooth and cover directly with cling film to avoid a skin, and place into the fridge overnight.
Step 16 of 16
To finish, generously top the cake with the creme and top with LINDT FRUIT SENSATION, Rose Petals and a little extra orange zest.
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