Čokoladno-pomorandžasti kolač/Choco-Orange Cake

Pošto mi je ovo nenormalno vreme poremetilo sve planove,rešila sam da sebe utešim sa jednim (čitaj dva) parčeta ovog divnog čokoladnog kolača.Brzo se sprema,nema nikakvih kerefeka,a verujem da će se dopasti svima koji vole kombinaciju čokolade i pomorandže.U inat zimi i snegu,poslužila sam ga sa sladoledom od vanile,mada to nije obavezno.Uživajte...

Čokoladno-pomorandžasti kolač
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Potrebno za koru:

• 175gr čokolade za kuvanje (oko 50% kakaa)
• 150gr omekšalog maslaca ili margarina
• 100gr šećera
• 6 jaja
• 75gr brašna
• 50gr mlevenih badema

za ganache:

• 200ml slatke pavlake (zaslađene)
• 200gr čokolade
• rendana kora jedne pomorandže

Priprema:

Zagrejati rernu na 180C.Obložiti papirom pleh prečnika 23-24cm.

Istopiti čokoladu i prohladiti.Umutiti maslac i polovinu šećera,pa dodati istopljenu čokoladu i jedno po jedno žumance.Zatim dodati pomešano brašno i bademe i sve sjediniti.Posebno umutiti belanca sa ostatkom šećera u čvrst sneg.Dodati trećinu belanaca u prethodnu masu i energično promešajte,da masa omekša.A zatim lagano umešajte i ostatak belanaca i sve polako sjedinite.Sipajte u pleh i pecite oko 40'.Proverite čačkalicom.Izvadite iz rerne,ohladite i izvadite iz pleha.

Za ganache,stavite pavlaku i koru pomorandže da se greje do pred ključanja.Sklonite sa šporeta i prohladite 15-tak minuta.Zagrejte opet,sklonite sa vatre i dodajte usitnjenu čokoladu.Promešajte da se čokolada otopi.Prelijte preko kore i ostavite da se stegne.

Choco-Orange Cake

Ingredients for the sponge:

• 175gr bittersweet chocolade (about 50%cocoa)
• 150gr butter or margarine,softened
• 100gr sugar
• 6 eggs
• 75gr flour
• 50gr ground almonds

for the ganache:

• 200ml heavy whipping cream
• 200gr chocolate
• 1 orange,finely grated zest

Directions:

Preheat the oven to 180C.Line with parchment paper round cake tin (23-24cm)

Melt chocolate and cool slightly.In a separate bowl,beat the butter and half of the sugar together until creamy.Add  melted chocolate,then beat in the egg yolks,one at the time.Add mixed flour and almonds.In a separate bowl,whisk the egg whites until stiff,then gradually whisk in the remaining sugar.Stir one third of the whisked egg whites into the chocolate mixture to loosen it slightly,then gently add the remaining egg whites.Spoon mixture into the prepared tin and bake for 40' (toothpick test).Take it out from the oven,cool and take out from the tin.

For the ganache,heat cream and orange zest in the saucepan until nearly boiling,take it from the heat and leave to cool for 15'.Heat once again,remove from the heat and add chopped chocolate.Stir until smooth and spread over the sponge.Leave it to set.