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Delicious Dark Chocolate Cake With Zesty Orange

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

In this recipe, we combine Mandarin orange with one of the most celebrated ingredients used in European desserts – luscious dark chocolate. And the result is a harmonious blend of citrus tartness and cocoa bittersweetness.

TO MAKE AQUAFABA MERINGUE
 120 g aquafaba (liquid from one can of chickpeas)
 70 g fine granulated sugar
 1 tsp cream of tartar
FIRST LAYER – MANDARIN ORANGE JOCONDE
 20 g aquafaba
 30 g cake flour
 20 g juice of Mandarin orange
 1 tsp zest of Mandarin orange
 20 g ground almond
 20 g rice bran oil
 line a 5 x 10-inch baking tray with parchment paper.
SECOND LAYER – DARK CHOCOLATE AND MANDARIN MOUSSE
 60 g 65% dark chocolate couverture
 30 g juice of Mandarin orange
 1 tsp zest of Mandarin orange
 40 g aquafaba meringue
THIRD LAYER – DARK CHOCOLATE MANDARIN JOCONDE
 5 g Dutch processed cocoa powder
 20 g espresso
 15 g almond ground
 10 g cake flour
 1 tsp zest of Mandarin orange
 20 g rice bran oil
 20 g aquafaba meringue
 5 x 10-inch baking tray lined with parchment paper.
FORTH LAYER – MANDARIN ORANGE CREAM
 40 g juice of Mandarin orange
 ½ tsp agar powder
 30 g aquafaba meringue
FIFTH LAYER – MANDARIN ORANGE GLAZE
 40 g juice of Mandarin orange
 1 tbsp piping jelly
 1 tsp agar powder
 1 tbsp sugar
 1 tbsp zest of Mandarin orange
 6 pcs ready to use canned Mandarin oranges
TO MAKE AQUAFABA MERINGUE
1

Pour the aquafaba into a clean bowl attached to a KENWOOD Chef Sense, whisk on high speed until foam is formed, gradually add in cream of tartar and sugar (in three batches).

2

After 5 – 10 minutes, you shall see a meringue being transformed from liquid to foam.

3

Divide the aquafaba meringue to four portions each weighing 20g, 20g, 40g and 50g.

FIRST LAYER – MANDARIN ORANGE JOCONDE
4

In a bowl mix together aquafaba with ground almond, cake flour, juice of Mandarin orange, rice bran oil and zest of Mandarin orange.

5

Fold gently until well combined.

6

Spread the batter on the prepared baking tray and bake in a 180 degrees C for 20 minutes.

7

Once done, use a 2-inch round mould to cut out 6 round sponges. Keep aside until ready to use.

SECOND LAYER – DARK CHOCOLATE AND MANDARIN MOUSSE
8

Mix together juice of Mandarin orange with chocolate, warm in microwave until chocolate melted.

9

Add in zest and keep in chiller to cool for 10 minutes.

10

Fold together aquafaba meringue.

11

Fill in a piping bag and keep in chiller to set for another 10 minutes.

THIRD LAYER – DARK CHOCOLATE MANDARIN JOCONDE
12

Mix together cocoa powder and espresso until a paste is formed.

13

Mix in ground almond, cake flour, zest of Mandarin orange, rice bran oil until well combined. Add in aquafaba meringue and mix well.

14

Spread on the prepared baking tray and bake in a 180 degrees Celsius for 20 minutes.

15

Once done, use a 2-inch round mould and cut out 6 round sponges. Keep aside until ready to use.

FORTH LAYER – MANDARIN ORANGE CREAM
16

Mix together juice of Mandarin orange and agar powder. Cook until reduce to half and allow to cool.

17

Fold in aquafaba meringue and fill in pipping bag. Keep chill until ready to use.

FIFTH LAYER – MANDARIN ORANGE GLAZE
18

Mix together juice, jelly, agar powder and sugar.

19

Boil until slightly thickened. Add in canned orange segments.

20

Keep in chiller until ready to use.

TO ASSEMBLE
21

Place one piece of Mandarin orange joconde in a 2-inch round cutter as the base.

22

Fill with dark chocolate Mandarin mousse.

23

Place one piece of dark chocolate Mandarin joconde.

24

Pipe with Mandarin orange cream and chill for 20 – 30 minutes until slightly set.

25

Fill the top with Mandarin glaze and chill for 3 – 4 hours before serving.