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KOLAČ OD NARANČE I ČOKOLADE

Sastojci:

Biskvit:
4 jaja, odvojite žutanjke od bjelanjaka
4 žlice šećera
4 žlice brašna
1 žličica praška za pecivo
2 žlice kakaa
1 naranča
prstohvat soli

Krema:
200 ml slatkog vrhnja + 100 ml slatkog vrhnja za ukrašavanje
50 ml mlijeka
200 g čokolade
80 g maslaca
3 – 4 žlice šećera
naribana korica 1 naranče

Priprema:

Pećnicu zagrijte na 180 °C.
Kalup za torte promjera 26 cm namastite i pobrašnite.
Narančinu koru naribajte, a meso (pulpu) usitnite u blenderu.
Brašno prosijte s kakaom i praškom za pecivo.
Bjelanjke sa solju istucite mikserom u čvrst snijeg, polako dodajući šećer. Smanjite brzinu, dodajte jedan po jedan žutanjak, pa žlicu po žlicu brašna. Na koncu lagano umiješajte usitnjeno meso naranče. Smjesu ulijte u kalup i pecite 20-ak minuta, dok čačkalica zabodena u sredinu ne izađe čista.
Biskvit ohladite 10 minuta dok pripremate kremu.
Pomiješajte mlijeko s 200 ml slatkog vrhnja, dodajte mu šećer, nasjeckanu čokoladu, naribanu koricu naranče i maslac. Kuhajte na vatri, miješajući dok se čokolada i maslac ne otope i ne dobijete jednoličnu kremu.
Još topli biskvit pažljivo prerežite na pola. Gornji dio vratite u kalup. Gornju (vanjsku) stranu kore okrenite prema dolje. Tako će vam ta strana, kad preokrenete tortu, ponovno biti na vrhu.
Koru zalijte s ½ količine kreme pa prekrijte drugom korom. Stavite u hladnjak preko noći.
Ostatak kreme ohladite u hladnjaku. Prije posluživanja dobro je izmiksajte s preostalim slatkim vrhnjem (100 ml) da postane rahla.
Ohlađenu tortu pažljivo preokrenite na tanjur za posluživanje i premažite kremom.

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ORANGE AND CHOCOLATE CAKE

Ingredients:

For the sponge cake:
4 eggs, separate the egg yolks from the egg whites
4 tbsp sugar
4 tbsp flour
1 teaspoon baking powder
2 tbsp cocoa powder
1 orange
a pinch of salt

For the crème:
200 ml sweet cream + 100 ml sweet cream for decoration
50 ml milk
200 g chocolate
80 g butter
3-4 tbsp sugar
grated zest of 1 orange

Method:

Preheat the oven to 180 °C.
Grease a 26-cm cake tin and dust with flour.
Grate the orange zest. Process the orange pulp in a blender.
Sift the flour with the cocoa and baking powder.
Beat the egg whites and salt with a mixer until stiff peaks form, slowly adding the sugar. Lower the speed and beat adding one egg yolk at a time. Keep beating adding one tbsp of flour at a time. Use a spatula to gently fold in the chopped orange pulp. Transfer into the cake tin and bake for about 20 minutes, until a toothpick inserted in the centre comes out clean.
Leave to cool for 10 minutes while you prepare the crème.
Combine the milk and 200 ml sweet cream with the sugar, chopped chocolate, grated orange zest and butter. Cook stirring constantly until the chocolate and butter have melted and the crème is uniform.
Carefully halve the sponge cake (while still warm) with a knife. Return the top half into the cake tin, turning it top-side down. (As you turn it back the next day, it will make the top side again.)
Pour ½ of the crème over it and top with the other half. Refrigerate the cake and the crème overnight.
Prior to serving, mix the cold crème well with the remaining 100 ml sweet cream until foamy.
Turn the cold cake upside-down carefully onto a serving plate and spread the crème over it.

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