The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24603/orange-and-chocolate-gateau

LifestyleFOOD.com.au

Topped with orange blossoms, chocolate orange domes and coated with custard cream, this  marvelous cake is a must try! 

Ingredients

  • Sponge Batter

  • 10 egg yolks

  • 10 egg whites

  • 250g pure icing sugar

  • 50g + 80g + 80g cake flour

  • 30g cocoa powder

  • Orange colouring (gel)

  • Titanium Dioxide powder

  • Note

  • Work with one colour batch at a time to minimise sponge batter collapsing while sitting in wait

  • Custard Butter Cream Base

  • 900ml whole milk

  • 4 egg yolks

  • 75g cornflour

  • 725g caster sugar

  • 2 vanilla pods

  • 450g unsalted butter room temp

  • Orange

  • Orange oil-based colouring powder

  • A few drops of Fiori Di Sicilia -a special blend of citrus oils

  • 150g white chocolate callets melted

  • Chocolate

  • 150g dark chocolate callets

  • Vanilla

  • 300g white chocolate callets

  • titanium dioxide (white colouring) as required

  • Chocolate Orange Hemispheres (decor) 

  • 50g milk chocolate callets

  • 200g + 50g white chocolate callets

  • 5g Mycryo

  • Orange oil-based colour powder

  • Polycarbonate hemisphere chocolate moulds

  • 2 silicon paper piping bags

  • Cotton wool pad

  • Bitter Chocolate & Orange Ganache

  • 100g dark bittersweet chocolate callets

  • 100g whipping cream

  • About 6 drops of Fiori Di Sicilia

  • Equipment

  • Polycarbonate chocolate mould hemisphere 27 mm diameters x 12mm high, 40 cavities

Method

  • Sponge Batter:

  • 1.

    Cut 9 squares of silicon paper and mark with 25cm diameter circle

  • 2.

    Prepare baking sheets with silpat mats and put marked silicon paper sheets on top (marked side down)

  • 3.

    Preheat oven to 195c

  • 4.

    Whisk egg yolks and 70g icing sugar until ribbon stage

  • 5.

    In clean bowl whisk egg whites until soft peaks

  • 6.

    Add remaining sugar to whites and whisk until stiff

  • 7.

    Divide egg yolk mixture into 3 clean bowls  1/3 (for chocolate), 1/3 (for orange)  & 1/3 (for vanilla)

  • 8.

    Colour one batch with orange to achieve a soft orange colour

  • 9.

    Colour another batch with titanium to whiten (not too much 1/2 - 1 tsp should suffice)

  • 10.

    Sift the cocoa powder and 50g flour together

  • 11.

    Fold a little of the egg whites into each of the bowls of yolks to loosen mixtures

  • 12.

    Into 1 batch sift in 80g flour and fold through until completely combined

  • 13.

    Into second batch sift in cocoa/flour and fold through until completely combined

  • 14.

    Into remaining batch sift in 80g flour and fold through until completely combined

  • 15.

    Divide remaining egg whites between the prepared egg yolk mixtures

  • 16.

    Divide a batch evenly between 3 of the prepared silicon paper sheets

  • 17.

    Spread thin even layer of batter over silicon paper to cover marked circles using large offset palette knife

  • 18.

    Bake 3 at a time: for 6-7mins (must watch as will cook very quickly) and remove to cool on wire racks

  • 19.

    Do not stack cooked cakes as they will sweat and the top surface will stick to the paper

  • 20.

    Reserve until assembly in fridge

  • Custard Butter Cream Base:

  • 1.

    Mix yolks with cornflour and 100ml of the milk to a slurry

  • 2.

    Bring remaining milk, sugar and scraped vanilla pods to boil then thicken with cornflour slurry whisking continuously until smooth and thick

  • 3.

    Cook for 2 minutes stirring constantly

  • 4.

    Pass hot custard through a sieve into a large clean bowl

  • 5.

    Divide into 3 medium bowls; 1/4 (chocolate) + 1/4 (orange) + 1/2 (vanilla)

  • 6.

    Beat butter until light and fluffy and reserve

  • 7.

    FLAVOUR AS FOLLOWS:

  • Orange:

  • 1.

    Melt callets with colouring in microwave on low (20%) power for a few minutes or until just melted

  • 2.

    Mix thoroughly into 1/4 size batch of warm custard

  • 3.

    Allow to cool to room temp (at least 25C) before mixing in 110g of the creamed butter

  • 4.

    Reserve for assembly at room temp

  • Chocolate:

  • 1.

    Melt callets with colouring in microwave on low (20%) power for a few minutes or until just melted

  • 2.

    Mix thoroughly into 1/4 size batch of warm custard

  • 3.

    Allow to cool to at least 25C before mixing in 110g of the creamed butter

  • 4.

    Reserve for assembly at room temp

  • Vanilla:

  • 1.

    Melt callets with colouring in microwave on low (20%) power for a few minutes or until just melted

  • 2.

    Mix chocolate and vanilla seeds into custard

  • 3.

    Using a small fine sieve, add small amounts of white colouring until desired whiteness achieved

  • 4.

    Allow to cool to at least 25c before mixing in 150g of the creamed butter

  • 5.

    Reserve for assembly at room temp

  • Chocolate Orange Hemispheres (decor):

  • 1.

    Polish the moulds thoroughly with the cotton wool to remove any surface dust and oil

  • 2.

    In a small microwave safe bowl (non-plastic), put orange colouring with the 50g of white callets

  • 3.

    In another put the 50g milk chocolate

  • 4.

    Microwave both on 20% power for about 4 minutes or until just melted (not hot)

  • 5.

    Stir both thoroughly and when temp is about 35C, add 1 gram of Mycryo into each batch and stir to combine

  • 6.

    Put each batch into a silicon paper piping bags

  • 7.

    If required snip a very small tip off the end as required - want these to produce fine lines

  • 8.

    Pipe stripes in left-to-right movements across the moulds with the orange chocolate

  • 9.

    Pipe stripes in the same fashion over the moulds with the milk chocolate

  • 10.

    As the chocolate starts to firm, scrape top of mould with a pastry scraper to create clean lines around the hemispheres

  • 11.

    Microwave the 200g white callets at 30% power for about 3 minutes or until just melted

  • 12.

    When temp reaches about 35C (check with laser thermometer) stir in remaining 3g of Mycryo until fully incorporated

  • 13.

    Continue to stir for a minute or so until temp reduces to about 32C then working quickly, pour the chocolate into each hemisphere filling it completely

  • 14.

    Lift the mould and begin to roll it around for about 30 seconds to ensure the chocolate is building up sufficiently over the entire hemisphere surface covering the patterns created previously

  • 15.

    Over a sheet of silicon paper, flip the mould so that the surplus chocolate runs out of the mould and onto the paper

  • 16.

    Shake it a few times to encourage the surplus to drop out of the mould

  • 17.

    Now roll the mould again for another 30 seconds or so as the chocolate begins to set to eliminate pooling in the bottom of the moulds

  • 18.

    When chocolate has a clay like consistency scrape the top of the mould to remove excess drips and create sharp clean edges around the hemispheres

  • 19.

    Let sit for a few minutes before piping Ganache into them

  • 20.

    Pipe Ganache holding the tip below the rim of the moulds and fill

  • 21.

    Scrape excess Ganache to flatten the surface

  • 22.

    Place mould into freezer for about 10 minutes to crystallise the chocolate which will make it contract away from the surface of the mould ensuring easy removal

  • 23.

    On a clean piece of silicon paper, hold the mould upside down and gently tap on the surface to release the chocolates

  • 24.

    Use a cotton gloves when touching and placing these so as to prevent damaging surface

  • Bitter Chocolate & Orange Ganache:

  • 1.

    Microwave cream at full power for about 1 minute or until near boiling point

  • 2.

    Put callets in a small mixing bowl and pour over hot cream

  • 3.

    Let sit for a minute, begin swirling the mixture to loosen then starting in the center stir until smooth mass begins to form

  • 4.

    Continue stirring gradually working outward in larger circles until the whole mixture is homogenous, smooth and glossy

  • 5.

    Leave at room temp until required (30-60mins), stirring occasionally to facilitate crystallization

  • 6.

    Spoon ganache into piping bag fitted with 8mm round nozzle and use to fill prepared chocolate moulds

  • Assembly with Fresh Orange Blossoms if Possible for Decoration:

  • 1.

    Sandwich alternate layers of chocolate, orange and vanilla sponges together with orange, chocolate and vanilla custard cream leaving top layer as sponge and set in fridge/freezer for 20mins or so until firm

  • 2.

    NOTE: Do not attempt the next 2 steps unless the cake is fully firm/set otherwise disaster will result

  • 3.

    Using a sharp knife and a 14cm circular guide/template, cut around template perpendicular to the surface and ensure knife can be dragged around the cut edge to guarantee a clean dismemberment.

  • 4.

    Carefully lift the cake and push the inner circle through the outer circle, invert and replace into the cavity pushing down so both tops are flush

  • 5.

    Mask cake completely with vanilla custard cream

  • 6.

    Transfer cake to serving plate

  • 7.

    Place premade chocolate orange domes at slice intervals around the outer edge of the top of the cake

  • 8.

    Add orange blossoms to finish and decorate around the plate

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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