Orange chocolate cake with orange sherbet and passion fruit sauce
Ingredients
Orange chocolate cake
Serves 8
150 g chocolate, preferably with orange flavour
250 ml Dansukker Icing Sugar with chocolate flavour
150 g unsalted butter
4 eggs
1 tbsp Dansukker Sugar
Orange sherbet
150 ml water
75 ml Dansukker Sugar
500 ml freshly squeezed orange juice (or orange juice)
Passion fruit sauce
4 passion fruits
100 ml Dansukker Sugar
400 ml freshly squeezed orange juice
Decoration
2 oranges
Orange chocolate cake
Set the oven temperature at 170 °C.
Let chocolate and butter melt over a water bath along with icing sugar with chocolate flavour. Add egg yolks and beat the mixture until stiff. Take the mixture from the heat and stir it to a smooth texture while it cools. Beat the egg whites with the icing sugar to a stiff meringue mixture. Add the meringue mixture to the chocolate mixture and put the mixture in a greased circular baking dish (diameter: approx. 23 cm). Bake the orange chocolate cake at an oven temperature of 170 °C for 30-40 minutes.
Orange sherbet
Bring water and sugar to the boil. Bring orange juice to the boil and let it boil until half of it remains. Skim the juice during the boiling process. Mix the sugar brine with orange juice and add lemon juice according to taste. Sieve the mixture. Freeze the sherbet in an ice cream maker or leave it in the freezer, stirring it regularly.
Passion fruit sauce
Let orange juice and sugar boil until it reaches a thick texture. Scrape the pips out of the passion fruits and stir them into the sauce. Allow the sauce to cool. Cut segments (skin-free wedges) out of the two oranges and marinate them in the passion fruit sauce. Serve to the sherbet and the orange chocolate cake.
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