In pastry, citrus flavors along with chocolate represents 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. Thus, this recipe consists of a dessert with a crisp . This cake is ideal for birthday or to serve as a fresco dessert after a family meal or with friends. In rectetasgratis we show you how to make an easy tangerine and chocolate cake. Lets cook!
| 🚻 12 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make tangerine and chocolate cake: |
| For the dough :: 200 grams of flour 000 30 grams of bitter cocoa 50 grams of sugar (¼ cup) 70 grams of butter 1 egg 3 mandarinas (zest) 1 pinch of salt | For mandarin cream :: 3 mandarins (juice) 300 cubic centimeters of milk 50 grams of sugar (¼ cup) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make tangerine and chocolate cake:
1. The first step for the tangerine and chocolate cake recipe is to mix the dry ingredients of the dough, that is, flour, cocoa, sugar and pinch of salt.
2. Make a hole in the center to add the butter at room temperature, the egg and the zest of the tangerines. Reserve them to use their juice later.
3. With the help of the fingertips, integrate the ingredients to form a mass. If the egg is not large enough, it may cost you to join them. In this case, you should only add some milk so that the dough obtains the necessary humidity. Add it progressively.
4. stretch your dough with the help of food separators, so it will not stick to the table or the kneading stick. Do not worry if doing so breaks an edge, because it is very easy to solve in the mold.
5. Take the mass of chocolate to the mold. In this case, it is an unmold mold of 24 centimeters in diameter. It also covers the entire base with the dough and emprolls the edges in such a way that they have the high of your mold. Then, put it a little with the fork and reserve it while heating your oven to 190 ºC. Cook it in it for 15 minutes or until it is slightly crispy.
6. While the dough is cooked and cooled, prepare the filling of your tangerine and chocolate cake. To do this, squeeze the tangerines you had previously reserved and sneak the juice to remove the skin and seeds. Do it in a meter glass to continue with the next step.
7. Complete 500 cubic centimeters of liquid with milk. If you prepare this cake for someone intolerant of lactose, you can replace it with lactose or vegetable. If you do not have a meter glass, keep in mind that approximately 500 cc are 2 cups of tea.
8. Hydrates the gelatin with 5 parts of water. That is, mix the 10 grams of jairy jelly with 50 cubic centimeters of water. Disparate it and heat it in the microwave 3 times for 10 seconds, stirring in the middle.
9. Add about 4 tablespoons of tangerine juice and milk to the gelatin and then mix everything.
10. Reserve your tangerine cream in the refrigerator for about 15-30 minutes, corroborating that it takes some body, but that does not harden at all.
11. Turn the cream on the chocolate dough that you had previously cooked and cover it with separators, they must remain in contact with it so that it does not dry. Refrigerate it for another 30 minutes.
12. Prepare the decoration of your mandarin and chocolate cake covering half a tangerine to decorate with melted chocolate. You can melt it in the microwave, at a minimum power and stirring every 30 seconds. You can also melt it to the water bath.
13. With extra chocolate, you can make some threads on the tangerine tartlet.
14. You already have your cold mandarin and chocolate cake ready to eat! Tell us in the comments your opinion and share with us a photograph of the final result.
