Chocolate Orange Pie
Execute recipe:
For the cake :
Add the self raising flour , cocoa powder, baking powder and zest into a bowl and mix. Melt the vitam (not burn), add it along with the juice and water* and mix well. Grease and flour the pan well, bake it at 180 for 20 to 30 minutes in a small round pan.
For the orange jelly:
Bring the orange to a boil in 480 g of water until the water evaporates. Then put 500g of water in the blender and add the orange puree and mash them. Put it back on heat, as soon as it gets hot, add 70 g of sugar and a pinch of vanilla. When it boils, remove it from the heat and strain it. Add 20 g gelatin powder to 8 tablespoons of cold water and then put it in the orange liquid. Let it cool and pour it over the cake. Put it in the freezer to thicken the jelly. When the jelly is frozen, unmold it on a platter* beat 400g whipped cream, add it on the jelly and decorate with tablespoons of orange jam and chocolate pieces.
ingredients for the recipe:
Ingredients for the cake:
90 g self raising flour
60 g sugar
30 g cocoa
1/2 teaspoon baking powder
1 orange, zest and a little juice (squeeze by hand whatever it takes)
50 g vitam or half a cup of oil
80g water
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Ingredients for the jelly:
The leftover orange
980 gr water
70 g sugar
20 g gelatin
8 tablespoons cold water
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For the orange jam:
The leftover orange
40 g sugar
15 g breadcrumbs
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400g whipped cream
For the orange jam:
Do not throw away the rest of the orange that is in the colander, put it back on heat and add 40 g of sugar, let it heat and then add 15 breadcrumbs. Make it like jam and remove it from the heat. Let it cool.
Tips :
The water for the cake: first add half of it and then little by little if it is firm, add more water.
If you have a cake pan that can be removed, the side is better, if not freeze it well, put a piece of parchment paper on top of the pan along with a plate, turn it over and remove the baking pan with quick movements. Place the platter on top and turn it over again, remove the plate and the parchment paper.