Gingerbread orange cake with mocha cream

Name: Gingerbread orange cake with mocha cream
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 2 Organic oranges; 150 g Sugar; 300 g Dark chocolate; 250 g Butter; 4 Eggs (size M); 250 g demerara sugar; 1 pinch Salt; 200 g Flour; 50 g Cocoa powder; 1 TEASPOON Baking Powder; 5 sheets Gelatine; 2 TEASPOONS instant espresso powder; 2 TABLESPOONS coffee liqueur; 500 g Mascarpone; 200 g Whipped cream; 75 g Caramel spread; 7-10 Tbsp Grease; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

2 Organic oranges
150 g Sugar
300 g Dark chocolate
250 g Butter
4 Eggs (size M)
250 g demerara sugar
1 pinch Salt
200 g Flour
50 g Cocoa powder
1 TEASPOON Baking Powder
5 sheets Gelatine
2 TEASPOONS instant espresso powder
2 TABLESPOONS coffee liqueur
500 g Mascarpone
200 g Whipped cream
75 g Caramel spread
7-10 Tbsp Grease
baking paper

Directions

1
Wash 1 orange, grate dry and cut into thin slices. Dab slices dry and turn them in 100 g sugar. Place on a baking tray lined with baking paper. After about 2 hours, dab dry again and turn in the sugar.
2
Let orange slices dry overnight. The next day, turn again in sugar.
3
Chopping chocolate. Cut butter into pieces. Melt the chocolate and butter in a wide saucepan over low heat while stirring. Peel the rest of the orange and cut into slices.
4
Beat the eggs, brown sugar and salt in a bowl with the whisk of the hand mixer for 3-4 minutes until creamy. Remove the chocolate and butter mixture from the heat and immediately pour into the egg mixture and stir in.
5
Mix flour, cocoa and baking powder. Quickly fold into the chocolate-egg mixture.
6
Pour the dough into a greased springform pan (26 cm Ø), spread orange slices on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes.
7
Remove and let it cool down on a cake rack.
8
Soak gelatine in cold water. Dissolve espresso powder in coffee liqueur, mix with mascarpone and 50 g sugar. Whip the cream with the whisks of the hand mixer until stiff. Dissolve the gelatine.
9
Stir in 5 tablespoons of the mascarpone mass, stir into the remaining mascarpone. Carefully fold in the cream. Spread the cream on the brownie base. Chill for approx. 2 hours.
10
Carefully remove the cake from the springform pan and place it on a cake plate. Spread the caramel on the cake. Cut the sugared orange slices into quarters and decorate the cake with them.