John Chocolate & orange are two flavours that pair extremely well for desserts. From the time honoured ‘Jaffa’ lolly to some wonderful cakes. This cake is no exception delivering the chocolate in a soft meringue shell.
The soft chocolate meringue layers are filled with a lovely orange flavoured sweet cream. Topped with candied orange pieces and sprinkled with chocolate flakes. A sweet cake, but a wonderful blending of chocolate & orange.
As mentioned above, the meringue is soft rather than being a hard crunchy version.
| Prep Time | 1 hour |
| Cook Time | 45 minutes |
| Servings |
slices
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Ingredients
Chocolate Meringue
- 6 Egg Whites
- 1 1/4 cups Caster Sugar
- 1 tsp Vanilla Extract
- 3 tbsp cocoa powder sifted
- 1/4 cup Flaky Almonds
- 1 Flake Chocolate Bar
Orange Cream
- 600 ml Thickened Cream
- 3 tbsp Caster Sugar
- 4 tsp Orange Zest about 2 oranges
Candied Orange
- 1 Orange
- 1 cup Caster Sugar
- 2 cups water
Ingredients
Chocolate Meringue
Orange Cream
Candied Orange
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Instructions
Chocolate Meringue
- Pre-heat a fan forced oven to 130°C (265°F).
- Using a 20cm round baking pan, draw a circle on 3 separate sheets of baking paper. Place baking paper drawing side down on 3 separate baking trays.
- In a large bowl, add egg whites & using an electric mixer beat until soft peaks form.
- Gradually add sugar, beat well after each addition.
- Add vanilla and continue beating to mix through.
- Add cocoa powder and using a spatula fold into the egg white mixture.
- Evenly spread meringue into each of the three circles on the baking paper. Smooth the top of each meringue.
- Sprinkle each meringue layer with flaked almonds.
- Place in oven and bake for 45 minutes. Note: if you use 3 shelves in the oven rotate their position every 15 minutes to get an even baking.
- Turn off oven, leave door ajar and allow meringues to cool completely in the oven.
Orange Cream
- In a large bowl add thickened cream and using an electric mixer, beat until soft peaks form.
- Add caster sugar and continue beating until fully combined
- Add Orange Zest and continue beating until fully combined.
- Place in refrigerator until ready to use.
Candied Orange
- Cut orange in half then cut into 5mm slices.
- Add caster sugar & water to a large frying pan over medium heat. Stir until sugar has dissolved
- Add orange slices to the pan then bring to boil.
- Moderate heat to allow a gentle boil and continue boiling for about 20 minutes.
- Remove orange pieces and allow to cool on a wire rack.
Cake Assembly
- Place chocolate meringue layer on a plate and top with 1/3 on the orange cream.
- Place second meringue layer on top and spread 1/3 of the orange cream on top.
- Place final meringue layer on top then spread remaining orange cream over the top.
- Place candied orange pieces on top of the cake then sprinkle chocolate flake over the top.
- Store in refrigerator until ready to serve
Recipe Notes
I do not have three shelves in my oven, only two. Would it still be okay if I were to bake two then let it sit out of the oven to cool completely so I can bake the last layer?
Thanks
Hi Jessica, you can bake the layers separately. You wait till they cool down anyway to assemble the cake. so no problems. You can also try a layer on the bottom of your oven. Just watch it carefully if you do, as you don’t get the airflow as much.