Sponge cake with orange

Sponge cake with orange

for 4 people

  • For the cake:
  • 150 gr. flour
  • 150 gr. sugar
  • 3 eggs
  • 1 / 2 packet of baking powder
  • 3 oranges
     
  • For chocolate filling:
  • 200 gr. chocolate
  • 100 gr. butter
  • 100 gr. cream
  • 80 gr. powdered sugar
  • 2 eggs
  • 2 tsp. cointreau soup
  • Zest of half an orange

 

35 mn.
40 mn. 180°C.(th.6)/400-425°F

 


 

 

  1. Preheat oven to 180 ° C. (th.6)

    Butter a mold missed by 20 cm. in diameter.
    Break the eggs in between the white laces.
    In a saucepan melt butter, work the yolks and sugar. Add the grated zest of an orange and juice, then the cooled melted butter, flour and baking powder sifted together.
     

  2. Mix to obtain a smooth and homogeneous paste.
    Beat the white snow, add them to the dough.
    Pour in pan and cook for 35 to 40 minutes.
    Turn out on rack and let cool.
     
  3. Prepare the chocolate topping, melt chocolate in double boiler with butter.
    Remove from heat add the sugar, orange zest and egg yolks.
    Beat the egg whites to snow, add the chocolate.
    Let harden in refrigerator.
     
  4. Divide the cake into 2 discs, soaked it with Cointreau and garan the first disc of chocolate preparation.
    Have the second drive it, coat the surface of the cake.
    Cut the remaining two oranges into slices and then into four, place on top of the cake in the intercalant in order to form a rosette around the aplique at the base of the orange slices.
    Put cool by waiting to serve.