Chocolate, orange, and walnut cake for a double anniversary
To prepare a delicious and sophisticated cake, we start by making the base. In a bowl, we combine the butter with half of the sugar. Using a mixer, we beat these ingredients until we obtain a fluffy and homogeneous cream. We add the egg yolks and vanilla essence one by one, continuing to mix until all the ingredients are well incorporated and the mixture becomes uniform. In another bowl, we mix the dry ingredients: flour, salt, baking powder, and cinnamon. Using a fork, we mix them to ensure they are evenly distributed. Then, we gradually add these dry ingredients to the butter mixture, mixing for a few seconds to integrate them. We continue by adding the wine, drop by drop, until everything is well homogenized. Finally, we add the chocolate and nuts, chopped finely with a knife, to bring extra texture and flavor. Separately, we beat the egg whites into a foam, together with the remaining sugar, until we obtain a firm meringue. This will add a pleasant lightness to the mixture. We incorporate the egg whites into the chocolate mixture with the help of a spatula, using a gentle up-and-down motion to avoid losing the air from the foam. We pour the obtained mixture into a 24 cm tray, lined with oil and flour or baking paper, and place the tray in the preheated oven at 180 degrees Celsius. We bake for 55 minutes or until the base passes the toothpick test. After baking, we let the base cool and cut it into three equal layers. For cream 1, we heat the liquid cream in a saucepan, adding the orange peel, until almost boiling. Meanwhile, we break the chocolate into pieces and place it in a bowl. When the cream reaches the desired temperature, we pour it over the chocolate, using a strainer to separate the orange peel. We let it sit for a few minutes to melt the chocolate, then mix with a spatula until we obtain a homogeneous composition. We also add the butter and mix again. After the cream cools, we beat it with the orange essence until it becomes fluffy. For cream 2, in a saucepan, we combine the egg yolks with the sugar and cornstarch, mixing with a whisk. We add the juice and zest of the oranges, as well as the butter. We put everything on the heat, stirring continuously until the cream thickens. We transfer it to another bowl, straining it, and let it cool completely. Later, we mix it well with the whipped cream. For the syrup, we put water, sugar, and orange slices in a pot over the heat. We let it boil for a few minutes, then add the essences. We remove the orange slices, and the remaining syrup is used to soak the cake layers. For assembly, we use two separate piping bags for the creams. The first layer is well soaked, then we alternate layers of creams: first the chocolate cream, followed by the orange cream. We continue with the second layer, which we soak and fill in the same way. The last layer, which is soaked a little, will be covered with the remaining chocolate cream. We decorate the cake with the remaining orange cream, forming roses on the edges, and on top, we place the orange slices from the syrup, chocolate leaves, and pieces of walnut. Thus, we obtain a refined delight, full of chocolate and citrus flavor!
Ingredients
- Base: 4 eggs 200g sugar 200g flour 140g butter at room temperature 1 pinch of baking powder 1 pinch of salt 1 teaspoon cinnamon 1 teaspoon vanilla essence 120ml red wine 80g walnuts 60g chocolate Crea
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