Ingredients

Features

Description

In two separate saucepan, melt in a water bath white chocolate and half black with cocoa and juice of half an orange. Separate 3 egg whites from the yolks. Beat the whites into a thick foam air. Remove the chocolate from the heat. Beat 3 egg yolks. Mix in a bowl of black chocolate with the yolks. Carefully add half the beaten egg whites. Put in the fridge for 3 hours in a sealed container.

In another bowl, whip the cream until thick. Add the white chocolate. Then gently pour the remaining beaten egg white. Put in the fridge for 3 hours in a sealed container.

Prepare the almond cake: it whisk 4 eggs and 120 grams of sugar in a water bath until until the mixture thickens. Remove the bowl, while continuing to whisk the mixture until it cools down. Then add the flour, still whisking.

Preheat oven to 170 ° C. Spread on a baking sheet greased with butter baking paper. Pour the batter in the pan, line it and leave it in the oven for about 10 minutes Almond cake should get a slightly golden hue. Let it cool down.

The juice of 2 oranges, heat with 20 g of sugar and cook until the consistency of syrup. Cool.

Carefully soak the resulting syrup almond cake. Spread wide layer of dark chocolate with a knife, then a layer of white. Gently roll the cake. Wrap in plastic wrap and keep in refrigerator for about 3 hours.

One hour before serving, melt 100 g of dark chocolate with 30 grams of sugar. Cover the «log» of this mixture and store in the refrigerator.

Translated by site: wday.ru