Chocolate Mandarin Orange Cake
Chocolate mandarin orange cake🍊 Layers of moist, decadent chocolate almond praline cake brushed with cocoa syrup, filled with tangy mandarin orange confit & creamy chocolate mousse and finished off with shiny cocoa glaze. The nuttiness from the almond praline and freshness from the orange beautifully complement the rich dark chocolate flavor.
The sweet-tangy mandarin orange flavor pops just enough without being overwhelming and makes this chocolate cake incredibly fragrant and delicious.
If you love the chocolate and citrus pairing, I highly recommend you give it a try!
A full video’s at the bottom of the recipe.
Recipe’s for a 20cm x 5cm square ring mold.
Almond praline (for the sponge):
200g almonds
130g sugar
30g water
1/2 tsp. salt
Roast the almonds in the oven at 160C for 15 minutes.
Prepare a tray lined with silicon mat/parchment paper. Place the sugar, water and salt in a saucepan and boil until the syrup reaches 116C.
Add the almonds in one go and stir to coat the almonds in the syrup. After a minute or two, the sugar will crystallize, going white and lumpy. Keep stirring until all the sugar has caramelized and turns into deep amber color.
Immediately pour the caramelized almonds onto the prepared tray and spread them out using a spatula. Let cool completely.
Place the caramelized almonds into a food processor and blend for 4-5 minutes, scraping the sides down with a spatula occasionally, until you get a smooth paste.