The chocolate and orange heart cake is a fragrant dessert, a very soft cake flavored with orange filled with orange marmalade. It’s a dessert rich in vitamin C, with a delicious dark chocolate shell. A simple heart-shaped cake, perfect for celebrating Valentine’s Day.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
Ingredients for Chocolate and Orange Heart Cake
- 1 2/3 cups all-purpose flour
- 3/4 cup cornstarch (maizena)
- 3 eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2/3 cup orange juice
- Zest of 1 orange
- 1 packet baking powder
- to taste organic orange marmalade
- 7 oz 70% dark chocolate
- 1 knob of butter
- 4 1/2 oz raspberries or strawberries
- 1/4 cup sugar
- 3/4 oz gelatin powder
- Half teaspoon lemon juice
Tools
- 1 Mold
Preparation for Chocolate and Orange Heart Cake
Let’s see how to prepare the chocolate and orange heart cake
First of all, prepare the orange juice, it will take about 2/3 oranges depending on the size. In a bowl, pour the sugar and room temperature eggs and mix with a whisk until light and fluffy. Add the vegetable oil, orange juice, and grated orange zest while mixing.
Gradually start adding the sifted flour, cornstarch, and baking powder. Grease and flour the mold, pour the batter into the cake pan and bake in the preheated oven and bake at 350°F (180°C) for about 35 minutes. Always do the toothpick test because baking time may vary from oven to oven. Let it cool completely.
Once cooled, cut in half and fill with marmalade. Melt the chocolate in a double boiler, and once melted, add a knob of butter, mix well, and cover the cake.
Let’s prepare the gelée
Cut the raspberries in half, put the pieces in a pan with granulated sugar. Add the lemon juice and boil on low heat for about 5 minutes, when ready, turn off the heat and blend with an immersion blender, strain through a sieve to remove the seeds… then add the gelatin and mix. Place 2 heart-shaped molds on top of the cake, fill with the gelée, and let cool. Once cooled, remove the molds using a knife to detach the gelée.
Notes
Store the chocolate and orange heart cake in a closed container or on the oven shelf for up to 5 days. I have prepared a base; of course, you can get creative with decorations. You can add heart-shaped sprinkles, orange slices, or make a nice border with whipped cream tufts, according to your taste.
You might also be interested in:
Valentine’s Day Sweet Vol-au-vent
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