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| ●Sponge |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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In a bowl or a saucepan, melt butter over low heat or by double boiling.
Combine eggs and sugar in a bowl. Place the bowl over low heat or in a double boiler and beat the mixture until creamy and heavy. When the mixture becomes lukewarm, remove from the heat/double boiler and continue beating. (Photo #1)
Sift in the dry ingredients to the egg mixture. Mix lightly.
Stir in the melted butter. Mix well to combine. (Photo #2)
Pour the batter into a round pan. Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes. (Photo #3)
While baking, mix sugar syrup and orange liqueur.
When baked, slice the cake into two equal layers. Brush with the syrup generously on the cut surfaces. (Photo #4)
Spread marmalade on top of the bottom layer and place the top layer back on. Spread marmalade again on the surface. (Photo #5)
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| ●Chocolate Cream |
Photo #1
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Finely chop chocolate.
Pour cream into a saucepan. Place the saucepan over heat and bring the cream to a boil.
Fold in chopped chocolate and stir to combine. Remove from the heat and allow the cream to cool until lukewarm. (Photo #1)
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| ●Finish |
Photo #1
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Place the cake on a rack. Pour the chocolate cream over the cake and coat evenly. (Photo #1)
Sprinkle with confectioners’ sugar, then top with Christmas decorations.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 12cm round pan |
405kcal |
120 minutes |
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| whole eggs |
100g |
| sugar |
50g |
| cake flour |
40g |
| cocoa powder |
10g |
| butter |
10g |
| sugar syrup |
40g |
| orange liqueur |
10g |
| marmalade |
50g |
【Preparation】
- Sift together flour and cocoa powder.
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| chocolate |
200g |
| whipping cream |
100g |
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