I have made this cake several times, usually when I have large eggs in the fridge and some chocolate that needs to be used. The orange sponge is fluffy, the cream is simple but stable, and the pieces hold together well when cut. In a regular rectangular tray, I portion directly into square pieces that I quickly decorate, without any complications. It's suitable for when you want something more substantial than a brownie, but don't feel like elaborate assemblies.
Quick Info
Total Time: 5-6 hours (includes cooling the cream)
Servings: 16-20 (pieces of 4-5 cm)
Difficulty: medium
Ingredients
Sponge:
5 very large eggs (XL)
10 tablespoons granulated sugar
7 tablespoons white flour
2 tablespoons cocoa powder
1/2 packet baking powder (approx. 5 g)
3 tablespoons oil (sunflower)
2 tablespoons milk
grated zest of one untreated orange
Chocolate Cream:
400 g unsweetened liquid cream (I often used Pilos, but any cooking cream works)
300 g chocolate (200 g milk chocolate, 100 g dark chocolate)
Syrup:
3 tablespoons concentrated raspberry syrup
120 ml still water
Decoration:
150 g chocolate (for grating and pieces to put on each cake)
Preparation Method
1. Preheat the oven to 190°C and line a 32 x 22 cm rectangular tray with baking paper.
2. Separate the eggs. Beat the egg yolks with 4 tablespoons of sugar until they lighten in color and become creamy (about 2-3 minutes with a high-speed mixer). Gradually add the oil and milk, mixing just enough to combine.
3. Sift the cocoa and baking powder together directly over the yolks, and mix gently with the mixer until combined.
4. Beat the egg whites separately, with a pinch of salt, until a dense foam forms. Add the remaining 6 tablespoons of sugar in 2-3 batches, and continue mixing until the foam is stiff and glossy (it should not fall off the beaters).
5. Add 2-3 tablespoons of egg white to the yolk mixture, gently mixing to lighten the density. Then pour everything over the remaining egg whites and fold in gently with a spatula, being careful not to overmix.
6. Sift the flour directly into the bowl in 2-3 batches, and fold it in with the spatula, taking care not to deflate the mixture. Finally, add the orange zest and mix briefly.
7. Pour the mixture into the tray and level it. Bake for 35-45 minutes. Test with a toothpick in the center after 35 minutes; if it comes out clean, turn off the heat. The sponge should rise evenly and not crack too much in the middle.
8. Remove the sponge from the tray along with the baking paper and let it cool completely on a wire rack.
9. For the cream, put the liquid cream in a small saucepan and heat it over low heat without bringing it to a boil. Turn off the heat, add the broken chocolate pieces, cover, and let sit for 2 minutes. Stir until completely melted and the mixture is smooth.
10. Let it cool to room temperature, then refrigerate for at least 4 hours, ideally overnight if time allows.
11. Once well chilled, take the cream out and beat it with a mixer until it lightens in color and becomes firm. The mixing time depends on how cold it is – if it doesn't whip nicely, leave it in the fridge for another 30 minutes and try again.
12. For the syrup, just mix the raspberry syrup with the water; no heating is necessary, just combine it cold.
13. Cut the cooled sponge into square pieces of 4-5 cm, directly in the tray or on a large cutting board. Remove one by one and place them on a platter or baking paper.
14. Using a brush, soak each piece with 1-2 teaspoons of syrup (don’t soak too much, they don’t need to be overly wet).
15. Put the chocolate cream into a piping bag and pipe a generous dollop on each piece.
16. Grate the chocolate for decoration (you can also use a small grater or a knife on a cutting board if you want larger flakes). Sprinkle on each piece. The remaining chocolate pieces can be cut into thin strips and inserted into the cream.
Why I make this recipe often
It’s easy to portion, comes out stable, and keeps well for a few days. The orange sponge doesn’t get heavy, and the cream doesn’t run or melt easily. I can make it ahead of time and assemble quickly if I have a lot to do for guests. It’s quite versatile – the syrup and type of chocolate can be changed without affecting the consistency.
Tips and Variations
Tips
- Large eggs really make a difference in volume; if I use medium eggs, I add one more or slightly reduce the flour.
- For an airy sponge, I don’t overmix after adding the flour and egg whites.
- If the cream doesn’t whip at first, I leave it in the fridge for 30-60 minutes and try again. A cream that’s too warm doesn’t whip correctly.
- When grating chocolate, I use chocolate that’s cold from the fridge; otherwise, it sticks to the blade.
Substitutions
- I can replace raspberry syrup with currant syrup or another tart syrup.
- Vegetable cream can be used if I don’t have liquid cream (it will be sweeter, so I reduce the sugar in the sponge by 1-2 tablespoons).
- Milk chocolate can be completely replaced with dark chocolate for a more intense flavor, adjusting to taste.
Variations
- It can also be made with lemon zest instead of orange for a more citrusy taste.
- Instead of chocolate cream, I sometimes make ganache with a splash of liqueur for adults.
- I’ve also added small pieces of candied orange to the sponge when I had some on hand.
Serving Ideas
- I serve it cold, taking it out of the fridge 30 minutes before serving so the cream is softer.
- It also works as a finger food dessert at a buffet since it doesn’t run and holds its shape well.
- It can be packed in boxes; it doesn’t stick and retains its shape.
Frequently Asked Questions
1. Can I use white chocolate for the cream?
I do not recommend it; it won’t whip the same and will be much sweeter. If you insist, you can use only part white chocolate, with the rest dark or milk chocolate.
2. If I don’t have a piping bag, how do I put the cream on?
You can use a spoon to form small dollops, or cut the corner of a clean plastic bag. The appearance won’t be identical, but the taste is the same.
3. Can I make the sponge a few hours in advance?
Yes, it is actually recommended to let it cool completely before assembly. I can wrap it in foil and keep it in the fridge until the next day.
4. How sweet is the cake?
Fairly balanced, but if you prefer less sweet desserts, you can reduce the sugar in the sponge by 1-2 tablespoons without any problem.
5. Can I freeze the cake?
I do not recommend it; the texture of the cream changes upon thawing and becomes grainy.
Nutritional Values
Approximately, for one piece (out of 18 servings):
Calories: 210
Protein: 3.5 g
Fat: 13 g
Carbohydrates: 19 g
Values vary depending on the type of chocolate used and the size of the portion. The cake is quite filling, a medium piece is enough for a sweet snack.
Storage and Reheating
I keep the cake covered in the fridge for up to 5 days. It is not reheated; it is consumed cold or at room temperature. If the cream has softened too much, I let it chill for 20 minutes before serving. It can be easily transported in boxes with lids.
This is how I usually make it, without complicated variations. It’s a reliable cake with simple ingredients that doesn’t cause headaches when portioning.
Quick Info
Total Time: 5-6 hours (includes cooling the cream)
Servings: 16-20 (pieces of 4-5 cm)
Difficulty: medium
Ingredients
Sponge:
5 very large eggs (XL)
10 tablespoons granulated sugar
7 tablespoons white flour
2 tablespoons cocoa powder
1/2 packet baking powder (approx. 5 g)
3 tablespoons oil (sunflower)
2 tablespoons milk
grated zest of one untreated orange
Chocolate Cream:
400 g unsweetened liquid cream (I often used Pilos, but any cooking cream works)
300 g chocolate (200 g milk chocolate, 100 g dark chocolate)
Syrup:
3 tablespoons concentrated raspberry syrup
120 ml still water
Decoration:
150 g chocolate (for grating and pieces to put on each cake)
Preparation Method
1. Preheat the oven to 190°C and line a 32 x 22 cm rectangular tray with baking paper.
2. Separate the eggs. Beat the egg yolks with 4 tablespoons of sugar until they lighten in color and become creamy (about 2-3 minutes with a high-speed mixer). Gradually add the oil and milk, mixing just enough to combine.
3. Sift the cocoa and baking powder together directly over the yolks, and mix gently with the mixer until combined.
4. Beat the egg whites separately, with a pinch of salt, until a dense foam forms. Add the remaining 6 tablespoons of sugar in 2-3 batches, and continue mixing until the foam is stiff and glossy (it should not fall off the beaters).
5. Add 2-3 tablespoons of egg white to the yolk mixture, gently mixing to lighten the density. Then pour everything over the remaining egg whites and fold in gently with a spatula, being careful not to overmix.
6. Sift the flour directly into the bowl in 2-3 batches, and fold it in with the spatula, taking care not to deflate the mixture. Finally, add the orange zest and mix briefly.
7. Pour the mixture into the tray and level it. Bake for 35-45 minutes. Test with a toothpick in the center after 35 minutes; if it comes out clean, turn off the heat. The sponge should rise evenly and not crack too much in the middle.
8. Remove the sponge from the tray along with the baking paper and let it cool completely on a wire rack.
9. For the cream, put the liquid cream in a small saucepan and heat it over low heat without bringing it to a boil. Turn off the heat, add the broken chocolate pieces, cover, and let sit for 2 minutes. Stir until completely melted and the mixture is smooth.
10. Let it cool to room temperature, then refrigerate for at least 4 hours, ideally overnight if time allows.
11. Once well chilled, take the cream out and beat it with a mixer until it lightens in color and becomes firm. The mixing time depends on how cold it is – if it doesn't whip nicely, leave it in the fridge for another 30 minutes and try again.
12. For the syrup, just mix the raspberry syrup with the water; no heating is necessary, just combine it cold.
13. Cut the cooled sponge into square pieces of 4-5 cm, directly in the tray or on a large cutting board. Remove one by one and place them on a platter or baking paper.
14. Using a brush, soak each piece with 1-2 teaspoons of syrup (don’t soak too much, they don’t need to be overly wet).
15. Put the chocolate cream into a piping bag and pipe a generous dollop on each piece.
16. Grate the chocolate for decoration (you can also use a small grater or a knife on a cutting board if you want larger flakes). Sprinkle on each piece. The remaining chocolate pieces can be cut into thin strips and inserted into the cream.
Why I make this recipe often
It’s easy to portion, comes out stable, and keeps well for a few days. The orange sponge doesn’t get heavy, and the cream doesn’t run or melt easily. I can make it ahead of time and assemble quickly if I have a lot to do for guests. It’s quite versatile – the syrup and type of chocolate can be changed without affecting the consistency.
Tips and Variations
Tips
- Large eggs really make a difference in volume; if I use medium eggs, I add one more or slightly reduce the flour.
- For an airy sponge, I don’t overmix after adding the flour and egg whites.
- If the cream doesn’t whip at first, I leave it in the fridge for 30-60 minutes and try again. A cream that’s too warm doesn’t whip correctly.
- When grating chocolate, I use chocolate that’s cold from the fridge; otherwise, it sticks to the blade.
Substitutions
- I can replace raspberry syrup with currant syrup or another tart syrup.
- Vegetable cream can be used if I don’t have liquid cream (it will be sweeter, so I reduce the sugar in the sponge by 1-2 tablespoons).
- Milk chocolate can be completely replaced with dark chocolate for a more intense flavor, adjusting to taste.
Variations
- It can also be made with lemon zest instead of orange for a more citrusy taste.
- Instead of chocolate cream, I sometimes make ganache with a splash of liqueur for adults.
- I’ve also added small pieces of candied orange to the sponge when I had some on hand.
Serving Ideas
- I serve it cold, taking it out of the fridge 30 minutes before serving so the cream is softer.
- It also works as a finger food dessert at a buffet since it doesn’t run and holds its shape well.
- It can be packed in boxes; it doesn’t stick and retains its shape.
Frequently Asked Questions
1. Can I use white chocolate for the cream?
I do not recommend it; it won’t whip the same and will be much sweeter. If you insist, you can use only part white chocolate, with the rest dark or milk chocolate.
2. If I don’t have a piping bag, how do I put the cream on?
You can use a spoon to form small dollops, or cut the corner of a clean plastic bag. The appearance won’t be identical, but the taste is the same.
3. Can I make the sponge a few hours in advance?
Yes, it is actually recommended to let it cool completely before assembly. I can wrap it in foil and keep it in the fridge until the next day.
4. How sweet is the cake?
Fairly balanced, but if you prefer less sweet desserts, you can reduce the sugar in the sponge by 1-2 tablespoons without any problem.
5. Can I freeze the cake?
I do not recommend it; the texture of the cream changes upon thawing and becomes grainy.
Nutritional Values
Approximately, for one piece (out of 18 servings):
Calories: 210
Protein: 3.5 g
Fat: 13 g
Carbohydrates: 19 g
Values vary depending on the type of chocolate used and the size of the portion. The cake is quite filling, a medium piece is enough for a sweet snack.
Storage and Reheating
I keep the cake covered in the fridge for up to 5 days. It is not reheated; it is consumed cold or at room temperature. If the cream has softened too much, I let it chill for 20 minutes before serving. It can be easily transported in boxes with lids.
This is how I usually make it, without complicated variations. It’s a reliable cake with simple ingredients that doesn’t cause headaches when portioning.