Madagascar orange cake

Madagascar: the cradle of some of the world's most extraordinary flavours. Our Single Origin Chocolate Madagascar is one of them: it has sweet with fruity flavours yet also an intense cocoa taste. This cake balances sweetness (in the compote) with spiciness (in the ganache) and strong cocoa flavours (in the cake and glaze). 
Level:
Medium

Orange compote

Ingredients: Orange compote

  • Q.S.
    water
  • 490 g
    orange(s)

Preparation: Orange compote

Boil oranges for 20 minutes and then dice them.

Ingredients: Orange compote

  • 490 g
    caster sugar
  • 15 g
    lemon juice

Preparation: Orange compote

Add and leave to rest in refrigerator for 24 hours. Boil to 104°C.

Almond Chocolate Cake

Ingredients: Almond Chocolate Cake

  • 430 g
    NPN-AL2B
  • 210 g
    egg yolks
  • 150 g
    whole egg(s)

Preparation: Almond Chocolate Cake

Mix together. 

Ingredients: Almond Chocolate Cake

  • 250 g
    egg white
  • 200 g
    caster sugar

Preparation: Almond Chocolate Cake

Whip together. 

Ingredients: Almond Chocolate Cake

Preparation: Almond Chocolate Cake

Melt together and mix in part of the egg white mixture to obtain a smooth mass. Then mix into the almond mixture.

Ingredients: Almond Chocolate Cake

  • 100 g
    A.P. flour
  • 6 g
    baking powder
  • 50 g
    cocoa powder

Preparation: Almond Chocolate Cake

Mix into previous mixture, followed by the remaining egg white mixture.

Orange compote (1:5 ratio to the whole cake batter) Mix in, pour into cake moulds and bake at 170°C for 40 to 45 minutes. 

Spicy Madagascar Ganache

Ingredients: Spicy Madagascar Ganache

  • 448 g
    cream
  • 5 g
    star anise
  • 5 g
    dried cloves

Preparation: Spicy Madagascar Ganache

Heat together, cover with a lid and leave to infuse at ambient temperature for 4 hours. Then sieve.

Ingredients: Spicy Madagascar Ganache

  • 54 g
    powdered glucose
  • 54 g
    invert sugar

Preparation: Spicy Madagascar Ganache

Add to previous mixture and heat up to 60°C.

Ingredients: Spicy Madagascar Ganache

Preparation: Spicy Madagascar Ganache

Pour previous mixture onto chocolate and emulsify. Bring down to 40°C. 

Ingredients: Spicy Madagascar Ganache

  • 99 g
    butter

Preparation: Spicy Madagascar Ganache

Soften and mix in.

Cocoa Nib Glaze

Ingredients: Cocoa Nib Glaze

Preparation: Cocoa Nib Glaze

Melt at 45°C.

Ingredients: Cocoa Nib Glaze

  • 250 g
    sunflower oil
  • 400 g
    FMD-P1336

Preparation: Cocoa Nib Glaze

Add and mix well.

Ingredients: Cocoa Nib Glaze

  • 250 g
    NIBS-S502

Preparation: Cocoa Nib Glaze

Mix in. 

Finishing and assembly:

Place the almond chocolate cake on its side and cut it lengthwise into three pieces. Cover the bottom piece with a layer of spicy Madagascar ganache, place the second piece of cake on top and cover it with another layer of spicy Madagascar ganache. Then place the third piece of the cake on top and cover the whole with cocoa nib glaze. Finish by decorating the cake to the taste.