What is more beautiful than the sweetness of the chocolate. A gorgeous cake without eggs, milk or butter but with many nuts and lots of chocolate.
What you need is:
For the base
- 160 grams of fresh orange juice
- 100 grams almond powder
- 200g caster sugar zest of ½ orange
- 1 teaspoon baking powder
- 250 grams flour, all-purpose
- 160 grams of olive oil or sunflower oil
For the filling
- 400 grams tahini
- 50 grams of honey
- zest of 1 orange
- 400 grams dark chocolate, chopped into small pieces
- 400 grams of fresh orange juice
Hazelnut praline:
- 140 gr. hazelnuts
- 40 gr. sugar
Take a bowl and add the olive oil, orange juice and then the remaining ingredients together and stir by hand with wire. With this mixture out about 5 five discs, diameter 20 cm and thickness 0.5 cm Bake the mixture at 180 degrees base with resistors upside down for 12 minutes.
In a saucepan, heat the orange juice and pour over the chopped chocolate. Mix well, stirring and add the tahini and honey zest continuing shuffling.
Place a nonstick frying pan into the fire. when they burn , slowly add the sugar , so you start to caramelize. When you take all sugar and getting dark golden color , add the hazelnuts, after we warm up in the oven or microwave , so they are warm when you fall in candy. Stir until mixed well with the candy , but careful not to stay too and candy pikrisei . the spread immediately on a parchment paper or a silicone surface and allow to cool thoroughly.
The purée in a blender, so as to form a thick paste, and add the chestnuts, and beat compostable and unite with hazelnut paste.
In a 20 cm hoop put the first tray, spread a dose of cream and cover with the second disc. Follow the same procedure with the remaining drives and the remaining cream. Leave in the fridge to cool, xeformaroume and cover with the remaining cream which spread and peripherals. Leave in the refrigerator to freeze.
Garnish with candied fruits and nuts from the cake.
For the base
- 160 grams of fresh orange juice
- 100 grams almond powder
- 200g caster sugar zest of ½ orange
- 1 teaspoon baking powder
- 250 grams flour, all-purpose
- 160 grams of olive oil or sunflower oil
For the filling
- 400 grams tahini
- 50 grams of honey
- zest of 1 orange
- 400 grams dark chocolate, chopped into small pieces
- 400 grams of fresh orange juice
Hazelnut praline:
- 140 gr. hazelnuts
- 40 gr. sugar
Take a bowl and add the olive oil, orange juice and then the remaining ingredients together and stir by hand with wire. With this mixture out about 5 five discs, diameter 20 cm and thickness 0.5 cm Bake the mixture at 180 degrees base with resistors upside down for 12 minutes.
In a saucepan, heat the orange juice and pour over the chopped chocolate. Mix well, stirring and add the tahini and honey zest continuing shuffling.
Place a nonstick frying pan into the fire. when they burn , slowly add the sugar , so you start to caramelize. When you take all sugar and getting dark golden color , add the hazelnuts, after we warm up in the oven or microwave , so they are warm when you fall in candy. Stir until mixed well with the candy , but careful not to stay too and candy pikrisei . the spread immediately on a parchment paper or a silicone surface and allow to cool thoroughly.
The purée in a blender, so as to form a thick paste, and add the chestnuts, and beat compostable and unite with hazelnut paste.
In a 20 cm hoop put the first tray, spread a dose of cream and cover with the second disc. Follow the same procedure with the remaining drives and the remaining cream. Leave in the fridge to cool, xeformaroume and cover with the remaining cream which spread and peripherals. Leave in the refrigerator to freeze.
Garnish with candied fruits and nuts from the cake.
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