Chocolate Citrus Cake by Angel Castillo | Pastry Arts

Name: Chocolate Citrus Cake by Angel Castillo | Pastry Arts
Ingredients: 126 g canola oil; 126 g Valrhona Guanaja chocolate 70%; 282 g egg yolks; 282 g egg whites; 275 g granulated sugar; 55 g all-purpose flour; 55 g cornstarch; 476 g Valrhona Guanaja chocolate 70%; 280 g egg yolks; Finely grated zest of 1 orange; 196 g granulated sugar; 896 g heavy cream; 225 g milk chocolate; 75 g cocoa butter; 185 g puffed rice; 350 g dark chocolate; 150 g cocoa butter; 387 g orange concentrate; 113 g orange juice; 5 g agar agar; 89 g granulated sugar; 95 g orange juice; 12 g water; 8 g granulated sugar; 2 1/2 g Versa Whip; 1 1/2 g xanthan gum; 375 g heavy cream; 282 g granulated sugar; 38 g trimoline; 263 g liquid glucose

pastryartsmag.com

Chocolate Citrus Cake uses ripe and sweet oranges from local farmers sweet, pair them with dark chocolate and a touch of hickory smoked sea salt.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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