Cioccarancio Orange and chocolate bavarian cream cake

Pubblico nuovamente questa torta in ricordo di una grande Chef. La Bavarese arancia e cioccolato della mia Maestra Chef Laila Adamolli Ban

English version below

Per il bisquit: 100g farina 50g fecola 100g zucchero 30g cacao 6 uova
Montare le uova con lo zucchero, aggiungere le polveri mescolate tra loro ed il sale e versare su una leccarda ricoperta da carta forno (60 x 30) infornare per 10-15’ e freddare appoggiando capovolto su carta forno con leccarda sopra.

Tagliare con cerchio DUE cerchi uno diam 26 ed uno leggermente inferiore.

Per la bavarese: 300g succo d’arancia 8 tuorli 50g zucchero 25g maizena buccia 1 arancia 16g colla pesce 500g panna fresca

Montare i tuorli con lo zucchero, aggiungere la maizena, il succo e portare a cottura a bagnomaria con la buccia grattugiata di 1 arancio. Aggiungere la colla di pesce ammollata prima in acqua fredda e far raffreddare. Unire infine la panna montata.

Per la bagna: 100g acqua 150g zucchero 300g succo d’arancia 100g grand marnier

Bollire l’acqua con lo zucchero, aggiungere a freddo il succo d'arancia ed il liquore e passare al setaccio.

Per finire: 200g cioccolato fondente al 50% fuso, 150g pistacchio verde tritato, torrone bianco

Montaggio del dolce: foderare con la pellicola uno stampo da 26cm diam. Adagiare sul fondo il bisquit e bagnarlo con la bagna, pennellare con cioccolato fuso e versare metà bavarese. Ripetere l'operazione con bisquit più piccolo.

Passare in frigo per un minimo di tre ore. Adagiarlo su piatto portata e decorare con granella pistacchio intorno e con torrone spezzettato sopra. Qui è stato unito anche un rametto d'edera prima spennellato con l'albume battuto e poi spolverato con zucchero, per decorazione.

Testi e preparazione del dolce Chef Laila Adamolli Ban. Ciao Laila, manchi.

I’m re-sharing this cake today in loving memory of a truly great chef. This Orange and chocolate bavarian cream cake comes from my mentor and Master Chef, Laila Adamolli Ban.

Recipe and text by Chef Laila Adamolli Ban. Rest in peace, Laila, you are deeply missed.

For the Chocolate Sponge (Biscuit):

6 eggs

100g (½ cup) sugar

100g (¾ cup) all-purpose flour

50g (6 tbsp) potato starch or cornstarch

30g (⅓ cup) unsweetened cocoa powder

A pinch of salt

For the Orange Bavarian Cream:

300ml (1 ¼ cups) fresh orange juice

Zest of 1 organic orange

8 egg yolks

50g (¼ cup) sugar

25g (3 tbsp) cornstarch

16g gelatin sheets (or ~4 ½ tsp powdered gelatin)

500ml (2 cups) heavy cream, whipped

For the Soaking Syrup:

100ml (7 tbsp) water

150g (¾ cup) sugar

300ml (1 ¼ cups) fresh orange juice

100ml (7 tbsp) Grand Marnier

To Finish & Decorate:

200g (7 oz) dark chocolate (50% cocoa content), melted

150g (1 ¼ cups) finely chopped green pistachios

Hard white nougat (torrone), crushed into pieces

Optional decor: a sprig of ivy brushed with beaten egg white and tossed in granulated sugar for a frosted finish.

1. Make the Chocolate Biscuit Base

Beat the eggs and sugar together until thick, pale, and super fluffy.

Sift the flour, starch, cocoa powder, and salt together, then gently fold them into the egg mixture until combined.

Spread the batter evenly onto a large baking sheet (about 12x24 inches / 30x60 cm) lined with parchment paper. Bake at 180°C (350°F) for 10–15 minutes.

Once baked, flip the sponge upside down onto a fresh sheet of parchment paper, leave the hot baking tray on top to catch the steam, and let it cool completely—this keeps it super soft!

Using a cake ring, cut out two rounds: one 26cm (10-inch) disc and one slightly smaller disc.

2. Make the Orange Bavarian Cream

Soak the gelatin sheets in cold water to bloom.

Whisk the egg yolks and sugar together in a bowl until smooth, then stir in the cornstarch, orange juice, and grated orange zest.

Cook the mixture over a double boiler (bain-marie), stirring continuously until it thickens into a silky custard base.

Remove from heat, squeeze out excess water from the gelatin, and stir it into the hot custard until completely dissolved. Let it cool to room temperature.

Gently fold in the whipped heavy cream until light and smooth.

3. Make the Soaking Syrup

Boil the water and sugar in a small saucepan until the sugar dissolves into a syrup, then let it cool completely.

Stir in the fresh orange juice and Grand Marnier, then strain through a fine-mesh sieve.

Assembling the Cake

First Layer: Line the bottom of a 26cm (10-inch) springform pan or cake ring with plastic wrap. Place the larger cake disc at the bottom, brush generously with the orange-liqueur syrup, and coat the top with a layer of melted dark chocolate. Pour in half of the orange Bavarian cream.

Second Layer: Gently place the smaller cake disc on top, brush with syrup, coat with melted chocolate, and pour over the remaining Bavarian cream. Smooth out the top with a spatula.

Chill: Refrigerate for at least 3 hours (or overnight) until completely set.

Decorate & Serve: Carefully transfer the cake to a serving platter. Press the chopped pistachios around the outer sides of the cake and scatter the crushed white nougat over the top. Add the frosted ivy sprig in the center for a gorgeous finale.