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Difficulty

Medium

Jaffa cake

Name: Jaffa cake
Yield: 12 raciones

Irresistible combination of orange cake and intense chocolate mousse filled with orange curd and covered in a decadent orange rocher glaze

Orange Gel

Orange Confit

Chocolate Mousse

Orange Sponge

Orange Curd

Rocher Coating

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Ingredients

Yields

12 raciones

Featured ingredients:

Dark Chocolate 70%

Callebaut 70%

Orange Sponge Cake

180 g of plain flour or cake flour
180 g of white sugar
180 g of butter
150 g of eggs (3 units)
120 g of orange juice
8 g of baking powder (e.g. Royal)
5 g of orange zest
1 g of salt

Chocolate Mousse

400 g of double cream (35% fat)
200 g of dark chocolate (70%)
200 g of whole milk
60 g of white sugar
60 g of egg yolks (4 units)
4 g of gelatine

Orange Curd

80 g of orange juice
60 g of white sugar
50 g of egg (1 unit)
40 g of butter
3 g of orange zest
1 g of gelatine

Rocher Coating

300 g of dark chocolate (70%)
90 g of chopped almonds
60 g of neutral oil or sunflower oil
40 g of candied orange

Orange Gel

150 g of orange juice
20 g of white sugar
2 g of agar agar

Directions

Prep. time

1h 20m

Featured tools:

Stand mixer

Mix, knead, whisk

Square cake frame

20 x 20 x 4.5 cm

Flat mold

40 x 30 x 1 cm silicone

Orange Sponge Cake
- 180 g of plain flour or cake flour
- 180 g of white sugar
- 180 g of butter
- 150 g of eggs (3 units)
- 120 g of orange juice
- 8 g of baking powder (e.g. Royal)
- 5 g of orange zest
- 1 g of salt
- In a bowl, mix the sugar with the softened butter at room temperature and the orange zest using a whisk.
- Next, add the eggs and combine.
- Then, add the baking powder, sifted flour and salt.
- Finally, add the orange juice and mix until smooth and lump-free.
- Spread the batter in a 40 x 30 cm tin and bake at 200ºC for 15 minutes.
Chocolate Mousse
- 400 g of double cream (35% fat)
- 200 g of dark chocolate (70%)
- 200 g of whole milk
- 60 g of white sugar
- 60 g of egg yolks (4 units)
- 4 g of gelatine
- First, soak the gelatine in a glass of cold water for at least 10 minutes.
- In a bowl, whisk together the egg yolks and sugar.
- Meanwhile, in a saucepan, heat the milk over medium heat until it starts to boil.
- Then, pour the hot milk over the egg yolk mixture while whisking.
- Return the mixture to the saucepan and cook, stirring constantly with the whisk, until it thickens slightly at 82ºC.
- Next, pour the mixture over the dark chocolate and combine with the whisk.
- Now, use a hand blender to emulsify the mixture and add the cold cream.
- Pour the mousse into a container, cover with cling film in contact and chill in the fridge for at least 4 hours.
Orange Curd
- 80 g of orange juice
- 60 g of white sugar
- 50 g of egg (1 unit)
- 40 g of butter
- 3 g of orange zest
- 1 g of gelatine
- First, soak the gelatine in cold water for at least 10 minutes.
- Then, in a saucepan, combine the orange juice and zest, sugar, egg and butter, and heat while whisking constantly until it reaches 82ºC.
- Turn off the heat, remove from the stove, and add the soaked gelatine.
- Finally, transfer the cream to a container and cover with cling film in contact. Chill in the fridge for at least 2 hours before use.
Rocher Coating
- 300 g of dark chocolate (70%)
- 90 g of chopped almonds
- 60 g of neutral oil or sunflower oil
- 40 g of candied orange
- First, melt the dark chocolate in a bowl.
- Then, add the oil and incorporate it using a rubber spatula.
- Finally, add the chopped almonds and the candied orange, cut into small cubes of about 5 mm.
- Keep at room temperature until ready to use, and reheat if needed to 30ºC.
Orange Gel
- 150 g of orange juice
- 20 g of white sugar
- 2 g of agar agar
- In a glass, mix the agar agar thoroughly with the sugar.
- Then, in a saucepan, heat the orange juice over medium heat until it begins to boil.
- Add the agar agar and sugar mixture and whisk well.
- Cook for another couple of minutes, then remove from the heat and set aside.
Assembly
- First, place a 20 x 20 x 5 cm mould on a tray and put a sponge layer of the same size on the base.
- Next, cover with a layer of chocolate mousse and place a second sponge layer on top.
- Then, pipe two strips of orange curd about 3 cm from each edge and fill the rest with more chocolate mousse.
- Now, place the final sponge layer and cover with another layer of chocolate mousse.
- Freeze for at least 6 hours, ideally overnight.
- Once the cake is completely frozen, pour the preheated orange gel at 35ºC and spread it evenly over the surface.
- Return the cake to the freezer until the orange gel sets, for at least 30 minutes.
- After that time, remove the cake from the freezer, unmould it, and cut it into two equal portions.
- Then, heat the Rocher coating to 30ºC, place the cake portions on a wire rack over a baking tray and spoon the coating over the sides.
- To finish, optionally apply a thin layer of neutral glaze over the orange gel and decorate with candied orange.
- Allow the cake to defrost completely in the fridge and leave at room temperature for about 15 minutes before serving.

Orange Sponge Cake

180 g of plain flour or cake flour
180 g of white sugar
180 g of butter
150 g of eggs (3 units)
120 g of orange juice
8 g of baking powder (e.g. Royal)
5 g of orange zest
1 g of salt

Chocolate Mousse

400 g of double cream (35% fat)
200 g of dark chocolate (70%)
200 g of whole milk
60 g of white sugar
60 g of egg yolks (4 units)
4 g of gelatine

Orange Curd

80 g of orange juice
60 g of white sugar
50 g of egg (1 unit)
40 g of butter
3 g of orange zest
1 g of gelatine

Rocher Coating

300 g of dark chocolate (70%)
90 g of chopped almonds
60 g of neutral oil or sunflower oil
40 g of candied orange

Orange Gel

150 g of orange juice
20 g of white sugar
2 g of agar agar

Jaffa cake

Featured ingredients:

Dark Chocolate 70%

Orange Sponge Cake

Chocolate Mousse

Orange Curd

Rocher Coating

Orange Gel

Featured tools:

Stand mixer

Square cake frame

Flat mold

Orange Sponge Cake

180 g of plain flour or cake flour
180 g of white sugar
180 g of butter
150 g of eggs (3 units)
120 g of orange juice
8 g of baking powder (e.g. Royal)
5 g of orange zest
1 g of salt

Chocolate Mousse

400 g of double cream (35% fat)
200 g of dark chocolate (70%)
200 g of whole milk
60 g of white sugar
60 g of egg yolks (4 units)
4 g of gelatine

Orange Curd

80 g of orange juice
60 g of white sugar
50 g of egg (1 unit)
40 g of butter
3 g of orange zest
1 g of gelatine

Rocher Coating

300 g of dark chocolate (70%)
90 g of chopped almonds
60 g of neutral oil or sunflower oil
40 g of candied orange

Orange Gel

150 g of orange juice
20 g of white sugar
2 g of agar agar

Assembly

Lemon ginger cupcakes

Lemon delice

Sacher torte

Orange Confit

Jaffa cake

Featured ingredients:

Dark Chocolate 70%

Orange Sponge Cake

Chocolate Mousse

Orange Curd

Rocher Coating

Orange Gel

Featured tools:

Stand mixer

Square cake frame

Flat mold

Orange Sponge Cake 180 g of plain flour or cake flour 180 g of white sugar 180 g of butter 150 g of eggs (3 units) 120 g of orange juice 8 g of baking powder (e.g. Royal) 5 g of orange zest 1 g of salt

Chocolate Mousse 400 g of double cream (35% fat) 200 g of dark chocolate (70%) 200 g of whole milk 60 g of white sugar 60 g of egg yolks (4 units) 4 g of gelatine

Orange Curd 80 g of orange juice 60 g of white sugar 50 g of egg (1 unit) 40 g of butter 3 g of orange zest 1 g of gelatine

Rocher Coating 300 g of dark chocolate (70%) 90 g of chopped almonds 60 g of neutral oil or sunflower oil 40 g of candied orange

Orange Gel 150 g of orange juice 20 g of white sugar 2 g of agar agar

Assembly

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Lemon ginger cupcakes

Lemon delice

Sacher torte

Orange Sponge Cake

180 g of plain flour or cake flour
180 g of white sugar
180 g of butter
150 g of eggs (3 units)
120 g of orange juice
8 g of baking powder (e.g. Royal)
5 g of orange zest
1 g of salt

Chocolate Mousse

400 g of double cream (35% fat)
200 g of dark chocolate (70%)
200 g of whole milk
60 g of white sugar
60 g of egg yolks (4 units)
4 g of gelatine

Orange Curd

80 g of orange juice
60 g of white sugar
50 g of egg (1 unit)
40 g of butter
3 g of orange zest
1 g of gelatine

Rocher Coating

300 g of dark chocolate (70%)
90 g of chopped almonds
60 g of neutral oil or sunflower oil
40 g of candied orange

Orange Gel

150 g of orange juice
20 g of white sugar
2 g of agar agar