Featured Recipe
Choco-Orange Truffle Cake
By Kate
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Dense chocolate orange cake on a crunchy bittersweet biscuit crust. Whipped cream topping with powdered sugar and zesty orange flakes. Slow bake in bain-marie for custardy texture, not fully set. Zest replaced with candied ginger for a spicy twist. Digestive crumbs swapped for almond cookies, boosting flavor depth and texture contrast. Sugar adjusted downward to balance richness. Precise folding and whipping critical for lightness.
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Prep:
40 min
Cook:
40 min
Total:
Serves:
12 servings
dessert
cake
chocolate
ginger
baking
Introduction
Dark chocolate and orange zest replaced by candied ginger—a bold move but worth trying. Almond cookie base swaps plain chocolate biscuits, adding chewiness and a nutty edge you don’t expect. You’ll notice the crust browning faster, so thin layer, compact firmly. Whipping eggs with sugar: patience, or forget volume, cake turns dense. Folding in melted chocolate instead of melting it with butter straight prevents burning and weird textures. Bain-marie roasting—no rushing—it’s about watching for jiggle and cracking avoidance. Moist, glossy, tender center, unbaked edges, no crusty dry bits. Cream topping optional but highly recommended; sugar level low to let bitterness and spice shine through. Slightly less sugar overall; chocolate itself sweet enough with butter and cream. Watch oven temp: err on lower side if uncertain, longer bake but moist cake. Slice warmed blade, clean edges. Chill 8 hours minimum—or overnight. Cake firms up, flavor settles; whole thing holds together, looks impressive. Candied orange complements ginger topping; look for contrast in spice and sweetness. Frosting with whipped cream gives lift, cuts richness. Keep chilled, but serve at room temp for aroma and mouthfeel. Always have hot towel and offset spatula ready for cake release; cake fragile when cold but sturdier when warmed before serving. No cracked tops or dry edges here.
Ingredients
Crust
- 150 g (1 cup) almond cookie crumbs
- 20 ml (1 1/2 tbsp) brown sugar
- 100 g (7 tbsp) unsalted butter, melted
- 1 pinch fleur de sel
- 350 g (12 oz) dark chocolate 60%, chopped
- 180 g (3/4 cup + 2 tbsp) unsalted butter, cut into cubes
- 1 tbsp finely minced candied ginger
- 6 large eggs, room temperature
- 40 g (3 tbsp) superfine sugar
- Cocoa powder for dusting
- 200 ml (3/4 cup + 2 tbsp) 35% whipping cream
- 20 g (2 tbsp) powdered sugar
- Dark chocolate shavings
- Candied orange peel slices (optional)
Cake
Topping
About the ingredients
Substituted almond cookies for the chocolate biscuit crumbs adds chew, texture contrast, and richer nutty flavors. This works especially well if you have leftover almond-based cookies or macarons. Brown sugar in crust adds caramel depth and prevents it from becoming flat or too sweet. Butter quantity reduced slightly to prevent overly greasy base but still enough to bind. Candied ginger swaps for orange zest for a warming, spicy note—a twist but well suited to dark chocolate’s bitterness. Eggs should be room temp for best volume when whipped; cold eggs can cause batter to seize or under-whip. Superfine sugar melts easier into egg foam, no gritty texture, so don’t skip this step for a clean smooth mousse-like interior. Whipping cream quantity is moderately reduced but enough to create light topping that contrasts rich cake. Powdered sugar balanced to prevent too-sweet topping. Use good quality chocolate 60% for balance of bitterness and sweetness needed to balance sugar adjustments. Cocoa for dusting should be pure, unsweetened for a clean finish and subtle bitter edge. Versatile: cream can be substituted with mascarpone or crème fraîche for tangy note or use coconut cream for dairy-free option, though this changes texture and flavor.
Method
Crust
- Grill at center rack, preheat oven to 175 C (350 F). Line 20 cm springform base with parchment, wrap 3 cm high parchment collar sticking out for support. Mix cookie crumbs, brown sugar, melted butter, fleur de sel until just combined. Press firmly on bottom of tin making a compact base layer. Bake 10-14 minutes – watch edges darken, smell to confirm toasted notes. Cool completely 30 minutes. Shield outside with double foil wrap to prevent water leaks during bain-marie roasting.
- Set up a bain-marie: simmer water gently beneath a glass bowl. Melt chocolate, butter, candied ginger stirring until glossy, smooth. Off heat, keep warm so it stays fluid but not hot enough to cook eggs.
- In a clean bowl, whisk eggs and sugar with electric mixer on medium-high until pale, tripled in volume, thick and ribbon-like. Takes 8-12 minutes depending on mixer power. Crucial step—do not rush. Air incorporated here gives the cake a featherlight lift despite dense batter.
- Fold gently into chocolate mixture using a whisk or spatula. Use large swoops, avoid deflating it. Mixture should be shiny, homogenous; no streaks or raw batter pockets.
- Pour over cooled crust, smooth surface carefully, not more than 2 cm thick. Tent loosely with parchment or foil to prevent crust crust burning.
- Place springform in larger baking dish. Pour hot water about one-third up outside of springform. Water temperature should be hot but never boiling to avoid cracking the cake edges. Bake in oven at 215 C (420 F) for 18-22 minutes. Cake's crust bubbles and top jiggles slightly when tapping pan gently. Edges will set firmly but center remains tender to the touch, look shiny, not dull or cracked. Remove from bain-marie immediately. Remove cover foil. Cool on wire rack 30 minutes to settle, then refrigerate minimum 8 hours, ideally overnight. Cooling drives flavors and sets texture.
- Once cold, run a thin offset spatula around cake sides, release springform. Remove parchment collar. Lightly dust surface with cocoa powder through a fine sieve ensuring no lumps or clumps. Let sit 45 minutes at room temp before slicing for best texture. Knife blade warmed in hot water and wiped dry gives clean slices.
- Whip chilled cream with powdered sugar until soft peaks form, avoid overwhipping. Should be billowy but still pliant. Spread thickly atop the cake. Garnish with chocolate shavings and candied orange peel if desired for brightness and crunch. Store under cake dome in refrigerator up to 3 days.
- Almond cookies provide chew and slightly different nuttiness compared to original biscuit crumb base. Brown sugar replaces white sugar in crust for deeper caramel notes.
- Candied ginger zests the chocolate with a warming spice note, changes overall flavor profile but harmonizes well with bittersweet dark chocolate. Candied orange peel add brightness, cut sweetness with fresh bursts.
- Avoid overbaking: timing is critical. Cake should wobble gently in center when done to avoid dryness. Water bath prevents cracks and ensures creamy custard-like crumb.
- Oven temps vary—always use visual and tactile clues, not just clock. Cake’s jiggle and edge firmness tells when to stop baking. Cooling fully in fridge locks texture and flavor. Warm knife before slicing for perfect clean cuts.
- If foil leaks water, avoid puddles on crust by wrapping tightly and double layered, or place springform on multiple paper towels inside water bath to catch drips. Alternatively, silicone molds can reduce leak risks.
- Freezing recommended only for the cake base without the cream topping; thaw overnight in refrigerator before adding whipped cream and serving.
- Use superfine sugar in eggs for better dissolution and smooth batter. Room temperature eggs whip better, never cold from fridge straight.
- Cake’s tricky balance: air from eggs and heavy chocolate butter combo. Handle folds gently, no rushing.
Cake
Cooking
Topping
Notes
Technique Tips
Key is prepping crust first, making sure it’s cooled entirely before adding batter or bottom will soften, pull away from edges. Press crumbs firmly for structural integrity. Double foil wrap or heavy-duty foil prevents water leaks into crust during bain-marie roasting; otherwise soggy base. When melting chocolate and butter together, do it gently in bain-marie to avoid burning or seizing—heat gently, stir continuously. Do not overheat mixture. Whip eggs and sugar until triple volume and ribbon stage; crucial for light texture. Folding must be gentle and thorough—big cuts under and over mixing, no scraping vigorously. Cake poured on cold crust; crust and chocolate mixture temperature difference could cause cracking—cool crust carefully but not cold fridge straightaway. Covering cake during baking prevents drying and burnt top; remove foil halfway through to allow surface to set without becoming opaque. Bain-marie water level about one-third up tin; too low/no water causes overbaking outside edges and cracks, too high risks water ingress. Baking time varies—rely on jiggle test and firm edges to decide doneness, not just timer. Remove immediately from water bath to stop cooking. Cool 30 minutes on rack to reduce residual heat gradually. Then at least 8 hours or overnight chilling firmly sets texture and blends flavors. Dusting cocoa last adds rustic visual contrast. Resting at room temp before slicing brings out aroma; warm a knife blade before each cut for cleaner slices and less crumble. Whipping cream should form soft but stable peaks, avoid grainy or broken cream from over-whipping. Use cold bowl and beaters for best volume. Freshly shaved chocolate curls and candied orange pieces add texture and freshness contrast. Store finished cake in refrigerator under cloche to prevent drying or odor absorption. Best consumed within 3 days to maintain texture and flavor integrity.
Chef's Notes
- 💡 Crust—cool completely before adding batter. Firmly press crumbs for structure. Watch for browning edges. Double wrap foil; prevent water leakage. Bain-marie protects, keeps cake moist.
- 💡 Melt chocolate gently in bain-marie. Stir continuously to avoid overheating. Chocolate and butter combo—watch for smooth; no burnout. Eggs whipped to triple volume—key for lifting cake. Patience.
- 💡 Fold in chocolate carefully; big swoops. No vigorous stirring. Leave no streaks. Pour over cold crust. Temperature differences can crack the cake. Tent gently to prevent burning.
- 💡 Bain-marie water goes one-third up the tin. Too low, edges dry. Too high, soggy base. Baking time varies; rely on jiggly center not just on timer. Check edges.
- 💡 Chill cake minimum 8 hours. Overnight is best. Texture and flavors blend. Dust with cocoa at the end. Serve at room temperature for aroma; clean knife for perfect cuts.
Kitchen Wisdom
How do I ensure my cake doesn’t crack during baking?
Pay attention to water level in bain-marie; too low means overbaked edges. Watch for the wobble.
What if my whipped cream is too firm?
If you overwhip, try folding in a little room temperature liquid cream. Helps bring it back. Maintain a billowy texture.
Can I prepare the cake in advance?
Yes, but cut off whipped cream. Store in refrigerator. Cream should be added right before serving to retain its lightness.
Any tips for freezing?
Freeze without cream topping. Wrap tightly to avoid freezer burn. Thaw in fridge overnight. Adds convenience, but better served fresh.
