date: 2020-09-04T20:17:50.880Z image: https://img-global.cpcdn.com/recipes/dcf3470080939731/751x532cq70/spherical-chocolate-orange-cake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/dcf3470080939731/751x532cq70/spherical-chocolate-orange-cake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/dcf3470080939731/751x532cq70/spherical-chocolate-orange-cake-recipe-main-photo.jpg author: Aaron Henderson ratingvalue: 4.8 reviewcount: 26163 recipeingredient: - " For the Chocolate Sponge Cake" - "165 g Butter" - "165 g Vanilla or Caster Sugar" - "135 g SelfRaising Flour sifted" - "30 g Cocoa Powder" - "1/2 tsp Vanilla Essence" - "3 Large Eggs" - " For the Orange Cream" - "100 g Butter" - "160 g Icing Sugar" - "1 tsp Orange Essence" - "1/2-1 tsp Syrup formed on the Surface of Marmalade optional" - " For the Glaage" - "3 g Leaf Gelatin" - "35 g Cocoa Powder" - "80 g Water" - "65 g Double Cream" - "90 g Vanilla or Caster Sugar" - " For the Decolation" - "100 g Good Quality Dark Chocolate 70 Cocoa Solids" - " Some Ferrero Rocher or Any ChocolateSweets of Your Choice" - " Edible Goldleaf optional" recipeinstructions: - "You'd need a hemispherical cake tin (12.5cm internal diameter). First, fill the tin with water to make ice." - "When ice is made, dip the tin in a bowl of water or put it under running water for a few seconds to release the ice. Then, put the ice upside down onto a suitable base (e.g. cercle/timbal/ring mould) to make a handle when doing the chocolate work - it looks like a mushroom. Put the ice 'mushroom' back in the freezer until needed." - "Make the chocolate sponge cake. Grease the hemispherical cake tin well and dust with some flour. In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time and mix well until the mixture looks smooth. Mix in the vanilla essence. Sift in the flour and mix (but try not to over mix). Pour the mixture into the cake tin and bake in the oven preheated at 160°C for about 1 hour or until the testing skewer comes out clean. Cover the cake with foil towards the end of baking time to prevent burning. When baked, leave the cake in the tin to cool down, then take out of the tin and wrap it up in cling film." - "Make the chocolate cage. Melt the chocolate in a bain-marie. Cool or temper if possible the chocolate to about 30°C. Put the chocolate in a paper cornet, take out the 'ice mushroom' out of the freezer and draw whatever pattern you like with the chocolate on the ice to make the cage. Leave the chocolate to set. When set, remove the cage and store it in a fridge." - "Beat the butter with the icing sugar until fluffy and add the orange essence and the syrup to make orange butter cream icing. Slice the cake horizontally into half, sandwich some icing and thinly cover the cake with the remaining icing. Set it aside/put it in a fridge." - "Make the glaçage. Soak the gelatin leaf in water (not included in the ingredients list). Put the cocoa powder in a saucepan and add the water to make a smooth paste. Add the cream and sugar to the pan, mix, and put the pan on low to medium heat until it just starts bubbling on the edge. Stir the mixture until it looks glossy. Remove the pan from the heat and let it cool until you can just keep touching the pan (usually 7 - 8 mins but it takes longer on warm days). Squeeze out water from the leaf gelatin, add it to the glaçage mixture and mix well. When the gelatin is disolved sieve the glaçage mixture and let it cool to about 30°C." - "Decorate the cake. Place a cooling rack over a baking/roasting tin (to catch the glaçage). Put the sponge cake upside down (round side up) on the rack and pour most of the glaçage over the cake." - "When the glaçage is set, carefully lift it up and place it on a plate/cake stand round side down. Gently pour the remaining glaçage on the top/flat side. Wrap some Ferrero Rocher with gold leaf and pile them up. Carefully place the chocolate cage over the cake and it's done." categories: - Recipe tags: - spherical - chocolate - katakunci: spherical chocolate nutrition: 271 calories recipecuisine: American preptime: "PT28M" cooktime: "PT30M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a special dish, spherical chocolate & orange cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious. Making a chocolate sphere is not easy, but it need not be difficult either. However, some patience is required to fully melt the chocolate and freeze it into the spherical shape. Chocolate balls are a spherical confection made of or dipped into chocolate. Other ingredients may include peanut butter or marzipan. Spherical Chocolate & Orange Cake is one of the most favored of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. They are fine and they look wonderful. Spherical Chocolate & Orange Cake is something that I've loved my whole life. To get started with this recipe, we must prepare a few ingredients. You can have spherical chocolate & orange cake using 22 ingredients and 8 steps. Here is how you can achieve that. ##### The ingredients needed to make Spherical Chocolate & Orange Cake: 1. Get For the Chocolate Sponge Cake 1. Get 165 g Butter 1. Prepare 165 g Vanilla or Caster Sugar 1. Take 135 g Self-Raising Flour, sifted 1. Prepare 30 g Cocoa Powder 1. Get 1/2 tsp Vanilla Essence 1. Get 3 Large Eggs 1. Take For the Orange Cream 1. Prepare 100 g Butter 1. Prepare 160 g Icing Sugar 1. Make ready 1 tsp Orange Essence 1. Take 1/2-1 tsp Syrup formed on the Surface of Marmalade - optional 1. Make ready For the Glaçage 1. Make ready 3 g Leaf Gelatin 1. Prepare 35 g Cocoa Powder 1. Take 80 g Water 1. Prepare 65 g Double Cream 1. Make ready 90 g Vanilla or Caster Sugar 1. Prepare For the Decolation 1. Get 100 g Good Quality Dark Chocolate (70% Cocoa Solids) 1. Take Some Ferrero Rocher (or Any Chocolate/Sweets of Your Choice 1. Take Edible Goldleaf - optional Treat yourself to our best-selling brownie filled with invigorating dark cherries. Spherical is a boutique digital marketing agency for lifestyle brands in hospitality and travel. We tell compelling stories for our clients through a creative, insights-driven approach to all things. Gearharts Fine Chocolates is an artisan chocolate business in Charlottesville, Virginia that He brought a global vision of fine chocolate making, gleaned from his travels in the Marine Corps and. ##### Instructions to make Spherical Chocolate & Orange Cake: 1. You'd need a hemispherical cake tin (12.5cm internal diameter). First, fill the tin with water to make ice. 1. When ice is made, dip the tin in a bowl of water or put it under running water for a few seconds to release the ice. Then, put the ice upside down onto a suitable base (e.g. cercle/timbal/ring mould) to make a handle when doing the chocolate work - it looks like a mushroom. Put the ice 'mushroom' back in the freezer until needed. 1. Make the chocolate sponge cake. Grease the hemispherical cake tin well and dust with some flour. In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time and mix well until the mixture looks smooth. Mix in the vanilla essence. Sift in the flour and mix (but try not to over mix). Pour the mixture into the cake tin and bake in the oven preheated at 160°C for about 1 hour or until the testing skewer comes out clean. Cover the cake with foil towards the end of baking time to prevent burning. When baked, leave the cake in the tin to cool down, then take out of the tin and wrap it up in cling film. 1. Make the chocolate cage. Melt the chocolate in a bain-marie. Cool or temper if possible the chocolate to about 30°C. Put the chocolate in a paper cornet, take out the 'ice mushroom' out of the freezer and draw whatever pattern you like with the chocolate on the ice to make the cage. Leave the chocolate to set. When set, remove the cage and store it in a fridge. 1. Beat the butter with the icing sugar until fluffy and add the orange essence and the syrup to make orange butter cream icing. Slice the cake horizontally into half, sandwich some icing and thinly cover the cake with the remaining icing. Set it aside/put it in a fridge. 1. Make the glaçage. Soak the gelatin leaf in water (not included in the ingredients list). Put the cocoa powder in a saucepan and add the water to make a smooth paste. Add the cream and sugar to the pan, mix, and put the pan on low to medium heat until it just starts bubbling on the edge. Stir the mixture until it looks glossy. Remove the pan from the heat and let it cool until you can just keep touching the pan (usually 7 - 8 mins but it takes longer on warm days). Squeeze out water from the leaf gelatin, add it to the glaçage mixture and mix well. When the gelatin is disolved sieve the glaçage mixture and let it cool to about 30°C. 1. Decorate the cake. Place a cooling rack over a baking/roasting tin (to catch the glaçage). Put the sponge cake upside down (round side up) on the rack and pour most of the glaçage over the cake. 1. When the glaçage is set, carefully lift it up and place it on a plate/cake stand round side down. Gently pour the remaining glaçage on the top/flat side. Wrap some Ferrero Rocher with gold leaf and pile them up. Carefully place the chocolate cage over the cake and it's done. We tell compelling stories for our clients through a creative, insights-driven approach to all things. Gearharts Fine Chocolates is an artisan chocolate business in Charlottesville, Virginia that He brought a global vision of fine chocolate making, gleaned from his travels in the Marine Corps and. In mathematics and physical science, spherical harmonics are special functions defined on the surface of a sphere. They are often employed in solving partial differential equations in many scientific fields. Since the spherical harmonics form a complete set of orthogonal functions and thus an orthonormal. So that is going to wrap it up for this special food spherical chocolate & orange cake recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!