Almond, Chocolate and Orange Cake by @helena_pudic

2h

12 servings

🥚

8

Eggs

🍊

1

Orange

🫙

1 packet

Baking powder

🌰

250 g

Roasted ground almonds

🍬

300 g

Sugar

🍦

Vanilla extract

🍫

1 packet

Chocolate pudding mix

🌰

300 g

Nutella

🥛

400 ml

Milk

🌾

100 g

Flour

🧈

130 g

Butter

🥛

250 ml

Heavy whipping cream

🍫

250 g

Dark chocolate

🫗

Oil

  1. Boil
    • Orange

    Put the orange on to boil, covered; once it boils, cook for 5 minutes, then discard that water.

  2. Add
    • Orange

    Add fresh water and boil again with the peel on until it softens.

  3. Cool
    • Orange

    Cool the orange, remove the seeds, and blend it whole with the peel.

  4. Heat

    Turn on the oven to heat to 180°C while you make the sponge.

  5. Whisk
    • Eggs

    Whisk the egg whites into stiff peaks.

  6. Beat
    • Eggs
    • Sugar

    Beat the egg yolks with the sugar.

  7. Add
    • Roasted ground almonds
    • Orange
    • Chocolate pudding mix

    Add the roasted ground almonds, the blended orange with peel, the pudding mix, the baking powder and the Nutella to the yolk mixture and mix well.

  8. Fold
    • Eggs

    Fold the whisked egg whites into the mixture with a spatula.

  9. Pour
    • Butter
    • Oil

    Pour the batter into a 24 cm diameter tin lined with baking paper, with the sides greased with oil or butter.

  10. Bake

    Bake for about 50-60 minutes, until a toothpick inserted into the center comes out dry.

  11. Cool

    Cool the sponge in the tin.

  12. Mix
    • Flour
    • Egg
    • Sugar

    Mix the flour, egg and sugar with a little of the 400 ml milk, and put the rest of the milk on to boil.

  13. Pour
    • Milk
    • Flour
    • Roasted ground almonds

    Pour the flour mixture into the boiling milk and stir over low heat until it thickens.

  14. Add
    • Butter
    • Nutella
    • Heavy whipping cream

    Add the room-temperature butter to the cream and mix it in, then add the Nutella and combine everything with a mixer.

  15. Cut

    Cut the sponge in half and place one layer on a plate, with the cake ring from baking placed around it.

  16. Spread
    • Heavy whipping cream

    Spread part of the cream on the first sponge layer, place the second sponge layer on top, then spread the rest of the cream on it.

  17. Put

    Put the cake in the fridge to set overnight.

  18. Step

    In the morning, make the ganache.

  19. Heat
    • Heavy whipping cream
    • Dark chocolate

    Heat the cream until it comes to a boil, then pour it over the chopped chocolate.

  20. Put

    Put the ganache in the fridge until it reaches a spreadable texture for the cake.

Almond, Chocolate and Orange Cake by @helena_pudic

2h

12 servings

🥚

8

Eggs

🍊

1

Orange

🫙

1 packet

Baking powder

🌰

250 g

Roasted ground almonds

🍬

300 g

Sugar

🍦

Vanilla extract

🍫

1 packet

Chocolate pudding mix

🌰

300 g

Nutella

🥛

400 ml

Milk

🌾

100 g

Flour

🧈

130 g

Butter

🥛

250 ml

Heavy whipping cream

🍫

250 g

Dark chocolate

🫗

Oil

Preparation Steps

  1. Step 1/20

    Put the orange on to boil, covered; once it boils, cook for 5 minutes, then discard that water.

    🍊Orange
    🍲Pot

  2. Step 2/20

    Add fresh water and boil again with the peel on until it softens.

    🍊Orange
    🍲Pot

  3. Step 3/20

    Cool the orange, remove the seeds, and blend it whole with the peel.

    🍊Orange

  4. Step 4/20

    Turn on the oven to heat to 180°C while you make the sponge.

  5. Step 5/20

    Whisk the egg whites into stiff peaks.

    🥚Eggs
    🥄Whisk
    🥣Bowl

  6. Step 6/20

    Beat the egg yolks with the sugar.

    🥚Eggs
    🍬Sugar
    🥄Whisk
    🥣Bowl

  7. Step 7/20

    Add the roasted ground almonds, the blended orange with peel, the pudding mix, the baking powder and the Nutella to the yolk mixture and mix well.

    🌰Roasted ground almonds
    🍊Orange
    🍫Chocolate pudding mix
    🫙Baking powder
    🌰Nutella
    🥣Bowl

  8. Step 8/20

    Fold the whisked egg whites into the mixture with a spatula.

    🥚Eggs
    🥄Spatula

  9. Step 9/20

    Pour the batter into a 24 cm diameter tin lined with baking paper, with the sides greased with oil or butter.

    🍰Cake tin
    📜Baking paper
    🫗Oil

  10. Step 10/20

    Bake for about 50-60 minutes, until a toothpick inserted into the center comes out dry.

    ✨Toothpick

  11. Step 11/20

    Cool the sponge in the tin.

    🍰Cake tin

  12. Step 12/20

    Mix the flour, egg and sugar with a little of the 400 ml milk, and put the rest of the milk on to boil.

    🌾Flour
    🥚Egg
    🍬Sugar
    🥛Milk
    🥣Bowl
    🍲Pot

  13. Step 13/20

    Pour the flour mixture into the boiling milk and stir over low heat until it thickens.

    🥛Milk
    🍲Pot

  14. Step 14/20

    Add the room-temperature butter to the cream and mix it in, then add the Nutella and combine everything with a mixer.

    🧈Butter
    🌰Nutella

  15. Step 15/20

    Cut the sponge in half and place one layer on a plate, with the cake ring from baking placed around it.

    🔪Knife
    🍽️Plate
    🍰Cake ring

  16. Step 16/20

    Spread part of the cream on the first sponge layer, place the second sponge layer on top, then spread the rest of the cream on it.

    🥄Spatula

  17. Step 17/20

    Put the cake in the fridge to set overnight.

  18. Step 18/20

    In the morning, make the ganache.

  19. Step 19/20

    Heat the cream until it comes to a boil, then pour it over the chopped chocolate.

    🥛Heavy whipping cream
    🍫Dark chocolate
    🍲Pot
    🥣Bowl

  20. Step 20/20

    Put the ganache in the fridge until it reaches a spreadable texture for the cake.

Composition

Ingredients

Types

Eggs, Fruit, Baking, Nuts, Sweetener, Flavoring, Sweet Spread, Dairy, Grain, Fat

Ingredients

Eggs, Orange, Baking powder, Roasted ground almonds, Sugar, Vanilla extract, Chocolate pudding mix, Nutella, Milk, Flour, Butter, Heavy whipping cream, Dark chocolate, Oil

Notes

Eggs (for the sponge, separated into whites and yolks, for the cream), Orange (one larger orange or 2 smaller ones, boiled whole with peel then blended), Baking powder (for the sponge), Sugar (for the sponge), Vanilla extract (amount not given), Nutella (for the sponge), Milk (for the cream), Flour (or cornstarch, for the cream), Butter (room temperature, for the cream), Heavy whipping cream (for the ganache), Oil (or butter, to grease the sides of the tin)

Allergens

Eggs, Tree nuts, Milk, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 45g, Fat: 30g, Fiber: 3g, Sugars: 32g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 2mg, Magnesium: 55mg, Sodium: 180mg, Potassium: 260mg

Vitamins

Vitamin E: 3mg, Vitamin C: 8mg, Vitamin A: 90mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

1 hour 0 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

Whisk, Spatula, Cake tin, Baking paper, Cake ring, Pot, Knife, Plate, Toothpick, Bowl

Appliances

Oven, Mixer, Blender, Stove, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Moist, Creamy, Rich, Soft

Flavors

Chocolate, Orange, Nutty, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : overnight before serving, then up to 3-4 days (covered or in airtight container,keep refrigerated due to custard cream and ganache), freezing : up to 1-2 months (wrap sponge layers tightly if freezing unfilled,best frozen without ganache topping)