CHOCOLATE ORANGE CLOUD GATEAU...WALKING ON CLOUDS!!

"After about 20 years of marriage, I'm finally starting to scratch the surface of what women want. And I think the answer lies somewhere between conversation and chocolate."

Mel Gibson

Chocolate Orange Cloud Gateau...

I love cake making occasions & am beginning to explore newer avenues. Loads of experience & some success has made me bolder! One of the 2 books that are parked at my bedside are 'Cream Cakes & Gateaux' by Sue Ross. She says ...'Homemade cream cakes are irresistibly compulsive - and you don't have to be an expert to gain perfect results. Even the most spectacular results need no more than a quick final assembly of parts that have been cooked ahead". How true, & beautifully worded. I advocate her theory completely...

Sheer indulgence...delightful & delicious!!

This cake is an adaptation of the 'Mandarin Orange Cloud Gateau' from her book. The basic sponge & sandwiching are quite the same, & I chose to make the topping dark chocolate. The flavours of chocolate, orange & almond tie up really nicely & make for a luscious dessert. I made this one for our anniversary... & was AMAZED at how moist & beautiful the sponge turned out. It was a complete departure from all other recipes I have ever used; & I can honestly say it's the best sponge ever. The difference probably lay in the use of oil & a little orange juice in the sponge, as well as the egg whites & yolks being separated. I made the sponge day before & sandwiched it. I frosted & dressed it up yesterday in the morning...it couldn't have been easier & more spectacular in taste! When we cut the cake this afternoon, we were all like 'WOW'!!

A Luscious Treat Alright!

Can't believe I've been sitting on this book for ages...Sue Ross's book is a WINNER!! (The book is a small pocket type edition, published by Hamlyn in 1991). The author rightly says that these cakes should be kept as a treat as they provide a touch of luxury & a sense of sheer indulgence. Without any more words...

...the Recipe, as adapted from Mandarin Orange Cloud Gateau by Sue Ross, pg 17.

Ingredients:

Plain flour - 150gms (1/2 cup + 1/8 cup)

Cornflour - 25gms (1/8 cup)

Baking powder - 2 tsps

Pinch of salt

Icing Sugar - 150gms ( 1/2 cup + 1/8 cup)

Oil - 5 tbsps (I used sunflower oil)

Water - 5 tbsps

Eggs - 3 / separated

Zest of 1 orange

Orange juice - 1 tbsp ( I used it out of a carton)

Filling:
Whipping Cream - 200ml
Almonds - 3 tbsp (ground)
Castor sugar - 2-3 tbsps

Ganache:
Cream - 150 ml (15% fat)
Dark chocolate - 150gms / broken into pieces
Some extra chocolate for garnishing (grated, scrolls etc)
Silver dragees, orange slices, powdered sugar etc for garnishing.

Method:

• Preheat the oven to 190 degrees C. Line an 8" springform tin. (the original recipe uses 2 8" sandwich tins)
• Sift the cornflour + flour + baking powder + salt + icing sugar (yes, it's correct) into a mixing bowl.
• Beat the egg whites till they stand in soft peaks & keep aside.
• Lightly beat the oil + water + yolks together & stir into the dry ingredients.
• Beat until smooth, & stir in the juice & zest.
• Fold the whites gently into the yolk mixture.
• Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
• Leave in tin for 10 minutes, & then cool completely on rack.
• Once cool, cut into 2 or 3 layers.
• Filling:
• Whip the cream + sugar till firm. Whisk in the ground almonds.
• Reserve a little cream for the topping, & sandwich the layers with the rest.

• Ganache:
• Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Stir well, & leave to cool.
• Frost the sides & top of the cake with the ganache. Decorate the top with grated chocolate curls & pipe a design with the reserved almond cream. Top with a few slices of orange, chocolate shavings & silver dragees etc. Dust with some powdered sugar.

• Chill well & serve right out of the fridge! This gateau doesn't need to sit at room temperature for a while; it's great!

Serving a slice of heaven...dressed in SILVER!

With CLICK @ Jugalbandi focussing on METAL this month...here is my kinda metal! Edible silver!! Most folk would cook or serve in metal; I'm serving up some silver. My entry for CLICK : March 2008.