Orange Truffle Torte
Ingrediënten
Ingredients for 1 Torte (10in (26 cm) diameter)
- Basic Panama batter
- 1¼ cups 150 g Orange marmalade
- ¼ cup 6 cl Grand Marnier
- ¾ cup 200 ml Whipped cream
- Chocolate shavings and
- Candied orange peel to garnish
- Cocoa powder for dusting
- For the Cream
- 4 Egg yolks
- 10.5 oz 300 g Dark couverture chocolate
- ¾ cup 150 ml Orange juice, fresh squeezed
- ¼ cup 5 cl Grand Marnier
- Zest of 2 oranges
- 1 Sheet gelatin
- 1½ cups 350 ml Whipping cream
Instructies
- Prepare the Panama cake according to the recipe.
- Slice the cooled cake twice horizontally.
- Warm the orange marmalade with Grand Marnier, stir, and brush the first torte layer with it.
- Place in a torte ring.
- For the cream, melt the chocolate in a bain-marie.
- Beat the egg whites, also in a bain-marie, until creamy, and mix into the chocolate.
- Add water to the gelatin, remove excess, and dissolve the gelatin in warmed orange juice.
- Mix orange juice, Grand Marnier, and orange zest into the cream.
- Whip the cream partway and fold into the cream in two parts.
- Smooth a third of the cream onto the cake base.
- Place the second cake piece on top and brush with orange marmalade.
- Repeat with the third cake.
- Smooth the rest of the cream onto the top of the torte and chill for 2 hours.
- Spread whipped cream on top.
- Remove from the torte ring, dust the sides with cocoa powder, and decorate the top with chocolate shavings and candied orange peel.
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