Milk chocolate-orange cakes 2

6 servings

Ingredients

Quantity Ingredient
Paige LaCava

Directions

Continued:

When chilled, transfer the chocolate-cream to a 4½-quart bowl of a

heavy-duty electric mixer with the wire whip attachment. Beat on medium

speed until the mixture is light in color and soft peaks start to form.

Do not overbeat or the mixture will be grainy. Refrigerate until ready

to use.

Make the dark chocolate curls:

Warm the chocolate slightly by placing it on a piece of waxed paper in a

microwave oven set on MEDIUM (50 percent) power for 20 second intervals,

until it begins to soften. This can take 3 to 6 tries, depending on the

wattage of the microwave oven, type and brand of chocolate and the heat

of the kitchen. The chocolate should soften slightly, not melt.

Alternatively, soften the chocolate by placing it about 6 inches beneath

the warm bulb of a desk lamp for 5 to 10 minutes, turning it every couple of minutes, until it begins to soften.

Line a baking sheet with waxed paper. Grip a square of chocolate with a

paper towel so your hand does not melt the chocolate. Using a sharp

vegetable peeler, scrape one side of the square of chocolate in a downward motion, forming loosely shaped curls. As you form the curls,

let the curls drop onto the paper-lined baking sheet. (Chocolate that is

only slightly softened will form tight curls; overly heated chocolate

will curl very little.) Refrigerate the curls on the baking sheet until

you are ready to garnish the cakes.

Make the orange compote:

With a sharp paring knife, peel the oranges and cut them into segments.

Cut each segment into 3 pieces. In a medium saucepan combine the orange juice and the honey and bring to

a boil over medium heat. Reduce the heat and simmer until the juice

begins to thicken and turn syrupy, about 3 to 4 minutes.

Meanwhile, dissolve the cornstarch in the orange liqueur. When the orange juice mixture has reduced, add the cornstarch mixture and whisk

until the mixture thickens. Simmer for 30 seconds; remove the pan from

the heat. Fold in the reserved orange segments. Set aside to cool.

Make the milk chocolate glaze:

Place the chopped chocolate into a medium stainless steel bowl.

In a medium saucepan bring the heavy cream and corn syrup to a boil.

Remove the pan from the heat and pour the cream over the chocolate. Stir

in the almond liqueur. Assemble the cakes: Line a baking sheet with parchment paper and arrange six 3-inch-by-1

¾-inch metal rings on the paper. Place a cake round in the bottom of

each ring.

Fill a pastry bag fitted with a large plain tip (such as Ateco #5) with

the whipped milk chocolate-orange cream. Pipe a thin layer of the milk

chocolate-orange cream over the cake rounds. Press another cake round

into each ring, and repeat with a layer of the milk chocolate cream.

Place the final cake rounds into the ring and finish the tops with the

remaining milk chocolate-orange cream. Using a metal spatula, scrape

across the tops of the rings to smooth and level the cream. Chill the

cakes for 1 hour or until firm. Glaze the cakes:

Using a damp (not wet) very hot towel, carefully heat the outside of the

metal rings and push the cakes up from the bottoms to unmold.

Arrange

the cakes on a wire rack set over a baking sheet to catch the excess

glaze.

Pour the warm milk chocolate glaze over the cakes, coating each one

completely. Use a metal spatula to touch up any missed spots on the

sides. When the glaze has set slightly, decorate the tops with the dark

chocolate curls.

Serve the cakes at room temperature with the orange compote.

Submitted By CHARLENE DEERING On 03-13-95

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