aThe flavor combination of chocolate and orange is more divisive than it needs to be. Admittedly, the only time I feel like eating it is during the Christmas season. Especially since eating a chocolate orange in June feels like a crime in itself. This is a great make-ahead dessert, consisting of a light chocolate-orange sponge and layers of soft, chewy amaretti biscuits, topped with rich chocolate and mascarpone cream infused with orange liqueur.
Chocolate, orange and amaretti pudding
preparation 15 minutes
cook 1 hour
Chill 3 hours or more
service 10
For chocolate sponge
butterapply grease
3 large eggs
70g caster sugar
1 orange peel
60g soft flour
cocoa powder 20g
1/4 teaspoon baking powder
pinch of salt
For orange syrup
1 orange juice
40g caster sugar
for topping
90g dark chocolatefinely chopped, extra, shaved, for decoration
double cream 220ml
4 egg yolks
60g caster sugar
Mascarpone 370g
Cointreau or Grand Marnier 40ml
Amaretti biscuit 60gcoarsely ground
Heat the oven to 190C (170C fan)/375F/Gas 5 and grease and line a 30cm x 20cm rectangular cake tin or a 24cm round cake tin.
Whisk eggs, sugar, and orange zest in a large bowl over medium heat until eggs are very thick and have doubled in size, 3 to 5 minutes. When you lift the whisk from the bowl, it should leave a mark on the surface before disappearing.
Sift the flour, cocoa powder, baking powder, and salt into a separate bowl, then sift half of the flour mixture into the bowl of beaten eggs and mix carefully, being careful not to remove too much air. Repeat with the remaining flour mix, gently pouring the batter into the lined tin, tipping it to fill all the corners. Bake for 15-17 minutes until springy to the touch, then remove and let stand until completely cool.
To make the syrup, bring the orange juice and sugar to a boil in a small saucepan, simmer for 1 minute, then turn off the heat.
Place the chocolate for the topping in a bowl. Heat 120ml of cream in a small saucepan until steaming, then pour over the chocolate, let stand for 30 seconds, and stir until smooth.
In a large bowl, whisk the egg yolks and sugar over high heat for 2 to 3 minutes until pale. Mix the mascarpone in two batches until smooth, then add the chocolate mixture and once fully combined, add the orange liqueur.
In a separate bowl, lightly whip the remaining 100ml of double cream until stiff peaks form and mix with the mascarpone.
To assemble, slice the cake into large pieces that fit snugly into the cake pan, layering as needed. Brush generously with orange syrup and top with crushed amaretti. Spoon the chocolate mixture on top and chill for at least 3 hours.
Cover the chilled pudding with shaved or curled dark chocolate and serve.
