Before I tell you about this luscious dessert, I want to thank you all for your support regarding my last post. I don’t even know how you are able to walk around with your hearts, since they are the size of a house.
I haven’t taken part in Sugar High Friday for quite a while now – which is a total shame, since I love participating in food events. Just need to get organized and watch the deadlines closely; will try hard to do that.
SHF was created by Jennifer and this time is being hosted by the lovely Helen, a.k.a. Tartelette. I was in heaven when she announced that the theme would be citrus. You all know I am a complete sucker for lemons, limes and oranges. And after the super talented host nominated me “Queen of Madeleines”, the stakes were high – I would have to choose wisely to take part in the event!
Even though this recipe needed a couple of adjustments, I was glad with my choice. Orange and chocolate are wonderful together and the looks of this dessert is worth all the four letter words I said in my kitchen while making it. :)
I’m posting my version of the dessert – click here to see the original recipe.
Chocolate discs with orange cream and marinated oranges
200g (7oz) bittersweet chocolate – I used 50% cocoa solids
1 cup (200g) granulated sugar
½ cup (113g) unsalted butter, room temperature
2 tablespoons grated orange zest
¼ cup (60ml) orange juice
2 large eggs, well beaten
1 ½ cups (360ml) whipping cream
2 navel oranges, peeled and pith removed
¼ cup (60ml) orange juice
1 tablespoon caster sugar – I used vanilla caster sugar
icing sugar, for dusting
zest strips, for decorating
Melt chocolate over low heat in a double-boiler, stirring occasionally. Draw 8cm (3in) circles on baking paper; flip paper over, so you’ll use the side without pencil/ink marks. Spoon one teaspoon of chocolate onto centre of circle and spread quickly with a spatula – I got better results with the back of a spoon. If the discs are not quite perfect, don't worry. Refrigerate until chocolate discs are cold and, using a spatula, remove from paper. Refrigerate until needed.
Make the cream: mix sugar, butter, orange zest, orange juice and eggs in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 10 to 15 minutes. Do not let the mixture boil or it will curdle. Pour mixture into a glass bowl and immediately place plastic wrap over mixture to prevent a skin forming. Set aside to cool completely before using. Whip cream until it holds its shape (very firm peaks) and fold gently into orange cream. Refrigerate for 2-3 hours.
Now, the marinated oranges: place juice and sugar in a small saucepan and heat over low heat until juice is reduced; place the orange pieces inside this syrup and leave to marinate overnight, or at least 2 hours, in the refrigerator.
Assembling the dessert: using a spatula, place one chocolate disc on serving plate. Top with 1 generous tablespoon of orange cream. Place another disc on top and another tablespoon of cream. Top with a third disc. Place the orange wedges and some of the syrup alongside the chocolate discs. Dust with icing sugar and decorate with orange strips; serve at once.