Chocolate blood orange
A recipe for layered chocolate and blood orange cake with mousse, ganache, and marmalade.
Ingredients
- 75 g ground almonds
- 75 g pistachio
- coarsely chopped
- 75 g Debic Crème Butter
- 75 g muscuvado sugar
- 75 g almond paste
- 35 g egg yolk
- 25 g whole egg
- 40 g egg white
- 13 g flour
- 9 g cocao powder
- 17 g cocao mass 100 %
- 17 g Debic Crème butter
- 40 g sugar
- 300 g Debic Stand & Overrun
- 150 g dark chocolate 64%
- 100 g pâte à bombe
- 100 g milk
- 25 g gelatin mass
- 350 g orange segments
- 250 g blood orange puree
- 20 g gelatin mass (1:5)
- 40 g candied orange peels
- 5 g Cointreau 60% vol
- 30 g sugar
- 200 g Debic Stand & Overrun
- 64 g orange chocolate
- 70 g Debic Cream Cheese
- 4 g gelatin mass
- 30 g palm sugar
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