Ingredients For the sponge cake
- 5 eggs
- 140 g sugar
- 100 g flour 00
- 30 g potato starch
- 20 g bitter cocoa
Ingredients For the chocolate cream
- 500 g milk
- 250 g dark chocolate
- 120 g sugar
- 4 egg yolks
- 20 g of cornstarch
Ingredients For the bath
- 200 g granulated sugar
- 80 g Grand Marnier type liqueur
Ingredients To complete
- 100 g chocolate gianduia
- 100 g dark chocolate
- whipped Cream
- powdered sugar
- currant
For the recipe of the triumph with orange, whisk the eggs with the sugar until you get a frothy mixture: it will take at least 15 minutes. Sift twice the 00 flour with the starch and the cocoa and incorporate them in the foam of eggs stirring from bottom to top very gently so as not to disassemble it. Pour the mixture into a greased and floured cake tin (22-24 cm in diameter) (it should fill it not more than three quarters of the height). Bake at 190 ° C for about 20 minutes. Remove the sponge cake, leave it to cool, free it from the mold and let it cool on a wire rack.
For the chocolate cream: Break up the chocolate. Bring the milk to a boil. Mix, in order, sugar, corn starch and finally yolks. Pour the boiling milk over the mixture of egg yolks and cook, always stirring, until you get a cream. Pour it immediately, still boiling, on the chocolate and stir until it is completely melted. Let it cool, then refrigerate for at least 1 hour.
For the bagna: bring to the boil 300 g of water with the sugar, remove from the heat, let it cool, then add the liqueur.
To complete: make lots of dark chocolate curls and other larger ones of chocolate gianduia and cut into three parts the sponge cake. Brush the first layer with the wet. Distribute a layer of chocolate cream, put the second slice of sponge cake on top and repeat the operations until the last slice of sponge cake. Completely cover the cake with the chocolate cream with the help of the spatula (if the cream should be too thick, weigh it and add the same amount of whipped cream); cover the edge with the dark chocolate curls. Decorate the surface with a round of whipped cream, put the large curls of chocolate gianduia in the center and sprinkle with powdered sugar. Complete with a few sprigs of currant and refrigerate for at least 1 hour before serving.
This recipe has already been read 171 times!