Friday, December 9, 2011

The chocolate and candied orange cake

I think I couldn't find a better ambassador than Monchéri to present you the
divine chocolate and candied orange cake created by Pierre Hermé

Je crois que je n'aurais pas pu trouver meilleur ambassadeur que Monchéri pour
vous présenter le divin cake au chocolat et aux oranges confites de Pierre Hermé

Believe me, this cake is very easy to make and absoluty gorgeous. I slightly modified the original recipe to make it simpler. The only time consuming step is the making of the candied oranges but otherwise it's very basic.

Croyez-moi ce cake est très facile et est vraiment délicieux. J'ai légèrement modifié la recette originale pour la simplifier. La seule étape un peu longue est la préparation des oranges confites mais sinon, la marche à suivre est très simple.

INGREDIENTS

for 2 cakes of 18 cm x 8 cm
preparation : 30 mn (4 days in advance)
baking : 1h

(I found a program on Internet to convert grams into tbsp and lb, I hope the conversion is right)

125g / 1/4 lb of sultanas
200g / 2 cups of flour
50g / 1 tbsp of powder cocoa
5g / 1 tsp of baking powder
250g / 1/2 lb of butter
250g / 1/2 lb of sugar
4 eggs
350g of candied oranges (approx. 2 medium oranges)
50g / 1 tbsp of apricot jam
bits of candied orange to decorate
3 spoonfuls of rhum


The night before : soak the sultanas in the rhum.

Prepare the candied oranges : cut the oranges in slices. Place them in a pan covered with 200g of sugar and one spoonful of water. Cook on low fire until bubbles are forming and the oranges start to caramelize.

Mix together the flour, the cocoa and the baking powder. Melt the butter.
Cut the candied oranges in dice.

Preheat the oven at 250°C / 482°F.

Beat the butter with the sugar until it foams. Add the eggs one by one. Then, add the mix of flour, cocoa and baking powder. When the whole mix is homogeneous, add the sultanas with rhum and the dice of candied oranges. Mix well.

Pour the batter in the 2 molds and bake for 1 hour, and reduce the temperature immediately at 180°c / 356°F.

When the cakes are baked, unmold them and let them cool down for 10 mn.

Heat the apricot jam in a pan then cover the cakes with it.
Decorate with candied oranges.

Note: the recipe says you have to make this cake 4 days in advance but even on the day, it's very good.

INGRÉDIENTS

pour 2 cakes de 18 cm x 8 cm
préparation : 30 mn (4 jours à l'avance)
cuisson : 1h

125g of de raisins secs de Smyrne
200g de farine
50g de cacao en poudre
5g de levure
250gde beurre
250g de sucre
4 oeufs
350g d'oranges confites (environ 2 oranges moyennes)
50g de configure d'abricot
morceaux d'orange confite pour décorer
3 cuillerées à soupe de rhum


La veille : faire tremper les raisins dans le rhum.

Préparer les oranges confites : Couper les oranges en rondelles. Les placer dans une casserole et recouvrir avec 200g de sucre et une cuillerée à soupe d'eau. Faire cuire à feu doux jusqu'à ce que des bulles se forment et que les oranges commencent à caraméliser. Couper les oranges en dés.

Bien mélanger la farine, le cacao en poudre et la levure. Faire fondre le beurre. Couper les oranges en dés.

Préchauffer le four à 250°C.

Battre le beurre et le sucre ensemble jusqu'à obtenir un mélange mousseux. Puis, ajouter le mélange farine/cacao/levure. Lorsque le mélange est homogène, ajouter les raisins secs avec le rhum et les morceaux d'oranges confites. Bien mélanger.

Verser la pâte dans les 2 moules et faire cuire pendant 1h. Réduire immédiatement la température à 180°C.

Lorsque les cakes sont cuits, les démouler et laisser refroidir sur une grille pendant 10 mn.

Faire chauffer la confiture d'abricot et napper les cakes. Décorer avec des morceaux d'oranges confites.
Remarque : la recette dit de préparer ce cake 4 jours à l'avance mais il est aussi très bon le jour-même.


Bon appétit...and have a fantastic week end.....
and thank you so much for your sweet comments on my studio tea party !

bon appétit et passez un merveilleux week end....
et merci beaucoup pour vos adorables commentaires sur ma tea party !


pic : Tim Irving

11 comments:

Anima said...

delicious..:P

A Thousand Clapping Hands said...

Another fabulous photo of the very photogenic Moncheri. There is something very Renaissance-like about this photo and cake...I know it was delicious!
Catherine xx

Francesca Muir said...

OOh LaLa - snap - we have both posted cakes with oranges - only mine are made from marzipan. I will certainly be trying your cake - thank you for sharing.
Francesca x

Fashion, Art and other fancies said...

I'm inviting myself round for a slice of this delicious looking cake;-)

aguja said...

Yummy, yummy. I have tasted these cakes, but I have never made one. I wonder if I dare to???

Linda Sue said...

Ohhh so difficult to resist- either! What a lovely shot!
I am afraid that I would not get past the rum part of this cake...that would be the end of my baking experience for the day...

Al said...

This looks so good! Thanks for the recipe. The charming pic of your sweet beau, is perfect the way you styled him in that shot. Too cute. Have a wonderful holiday.

Theresa Cheek said...

thank you for posting the cake recipe!!! I will make it soon!

Caroline said...

Love the pic! Will definitely have to try that cake!

miss b said...

Wow - that looks amazing! So Christmassy too.
http://missbbobochic.blogspot.com/

TWINGLE said...

I love Jaffa Oranges and think I'll try your recipe. I just visited a great Cafe in Israel sitting in the middle of an Orange Grove/Orchard. The decor is Rustic and atmosphere homely check out Moshav Bazra Cafe Tapuz when in Israel to be inspired by Oranges... Yummy!!

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