Tangerine and chocolate cake recipe
In pastry, citrus flavors together with chocolate represent one of the most popular combinations. Therefore, this time, we want to show you how to use this delicious combination in a cake that mixes tangerines and chocolate. So, this recipe consists of a dessert with a crunchy base and intense chocolate flavor, filled with a soft tangerine cream that you can decorate with chocolate threads, chocolate tangerine segments and also with a rich chocolate ganache. This cake is ideal for birthdays or to serve as a fresh dessert after a meal with family or friends.
In this article we teach you how to make easy tangerine and chocolate cake. Let’s cook!
Ingredients to make Tangerine and Chocolate Tart:
- For the mass:
- 200 grams of flour 000
- 30 grams of bitter cocoa
- 50 grams of sugar (¼ cup)
- 70 grams of butter
- 1 egg
- 3 tangerines (zest)
- 1 pinch of salt
- For the tangerine cream:
- 3 tangerines (juice)
- 300 cubic centimeters of milk
- 50 grams of sugar (¼ cup)
How to make Tangerine and Chocolate Tart:
- The first step for the tangerine and chocolate cake recipe consists of mixing the dry ingredients of the dough, that is, flour, cocoa, sugar and a pinch of salt.
- Make a hole in the center to add the butter at room temperature, the egg and the tangerine zest. Reserve them to use their juice later.
- With the help of your fingertips, integrate the ingredients to form a dough.
- If the egg isn’t big enough, you may have a hard time putting them together. In this case, you will only have to add a little milkso that the dough obtains the necessary moisture. Add it progressively.
- Stretch your dough with the help of some food separators, so it will not stick to the counter or the rolling pin.
- Don’t worry if doing so breaks an edge, as it’s very easy to fix in the mold.
- Take the chocolate mass to the mold. In this case, it is a removable mold of 24 centimeters in diameter.
- Also, cover the entire base with the dough and clean the edges in such a way that they have the height of your mold.
- Next, prick it a little with the fork and reserve it while your oven heats up to 190 ºC. Cook it in it for 15 minutes or until slightly crisp.
- While the dough cooks and cools, prepare the filling for your tangerine and chocolate tart.
- To do this, squeeze the mandarins that you had previously reserved and strain the juice to remove the skin and seeds. Do it in a measuring cup to be able to continue with the next step.
- Complete 500 cubic centimeters of liquid with milk.
- If you prepare this cake for someone who is lactose intolerant, you can replace it with lactose-free or vegetable.
- If you do not have a measuring cup, keep in mind that approximately 500 cc are 2 cups of tea.
- Hydrate the gelatin with 5 parts of water. That is, mix the 10 grams of unflavored gelatin with 50 cubic centimeters of water.
- Dissolve it and heat it in the microwave 3 times for 10 seconds, stirring halfway.
- Add about 4 tablespoons of tangerine juice and milk to the gelatin, then mix everything together.
- Reserve your tangerine cream in the refrigerator for about 15-30 minutes, making sure that it takes on somebody, but that it does not harden completely.
- Pour the cream over the chocolate mass that you had previously cooked and cover it with separators, they must remain in contact with it so that it does not dry out. Refrigerate it for another 30 minutes.
- Prepare the decoration of your tangerine and chocolate cake by covering half a segment of the tangerine to decorate with melted chocolate.
- You can melt it in the microwave, at minimum power and stirring every 30 seconds. You can also melt it in a bain-marie.
- With the extra chocolate, you can make some threads on the tangerine tartlet.
- You already have your cold tangerine and chocolate cake ready to eat!
