Chocolate cake with tangerines
This chocolate cake with tangerine segments and a thick layer of chocolate cream worked well. The sponge was dense and moist, and the generous cream layer turned out to be just right. It stayed soft, though the surface cracked a little. Next time I may add nuts to the cream and double the tangerines and syrup for an even moister cake.
Adjust servings in the full version
Next time you can cook a double portion of tangerine syrup. Then the pie will be more saturated.
You can add crushed walnuts to the finished cream. I think it will be just great.
Mold size: 20*30 cm.
Peel the tangerines and remove the white films.
Pour sugar into a saucepan or saucepan with a thick bottom. Add water. Over medium heat, bring the mixture to a boil. Once it boils, add cardamom and cinnamon. After a couple of minutes, when all the sugar has dissolved, add the tangerine slices.
Boil tangerines over low heat for 5-7 minutes. At the end, add cognac and remove from heat. While the pie is being prepared, the tangerine slices will lie in the syrup. Then the syrup will be used for impregnation, and we will decorate the top of the pie with tangerines.
Beat eggs and sugar at high speed until volume increases. The mass should turn white and become fluffy.
Sift flour with baking powder and cocoa. Add a pinch of salt.
You won't need a mixer anymore. Next we work with a whisk or spatula.
Add the dry mixture into the liquid mixture in parts and mix. You should get a thick pourable dough.
Pour the batter into the pan. I use an ungreased glass dish, but you can lightly butter yours if needed. Bake at 190°C for 30-35 minutes.
Mix sugar, cocoa and starch in a thick-walled saucepan. Add milk. Stir to obtain a uniform mixture without lumps or dry patches.
Place on low heat and, constantly stirring with a whisk, cook until thickened and the first gurgles appear. This takes 12-15 minutes. You need to stir constantly. Otherwise it will stick to the bottom.
When the cream has thickened, remove the saucepan from the heat and immediately add the chocolate slices and softened butter. Stir vigorously for some time until the chocolate and butter are completely dissolved. The cream turns out thick. It doesn't pour, but rather spreads with a spoon.
Leave the finished cream to cool, stirring from time to time to prevent a crust from forming.
Remove the tangerine slices from the syrup. Add about half a glass of water to the remaining syrup and put on fire. Let it boil and set aside. You should get about one and a half cups of syrup.
Remove the baked sponge from the oven and prick it all over with a wooden skewer, leaving it in the pan.
Pour the syrup over the pie and leave for 10 minutes so that the syrup is absorbed.
Spread the cream, smooth it out and decorate with tangerine slices.
Let the cake cool completely for a couple of hours and cut into portions.