Oranges & chocolate belong to winter & into a soft, but solid cake for dessert time as well as coffee time!
Xmas time is approaching very fast now, but this year I didn’t start any special Xmas baking adventures due to lack of time. Otherwise some pre-Xmas dinners came along: so I had to think about producing some seasonal dessert. I always like cake for dessert – so I rummaged through my inspiration stuff.
I decided to give a try to some cake to be finished in one step, using chocolate & oranges for flavoring & a cheesecake layer for softness. At the end I had 2 slightly different version of the cake – each delicious, but with its pros & cons and I decided not to withhold the whole story.
How to start?
(I skip the part where I adapted the recipes I found to my vision of the cake especially the calculation to adjust the amounts of ingredients!)
Well… prepare your equipment:
- Preheat the oven to 160 °C with fan.
(You remember from my 101:
160 °C with fan means about 180 °C w/o fan ⇔ 325 °F with fan resp. about 360 °F w/o fan.)
- Take a 25 cm spring form & grease it with butter; then throw about 2-3 tablespoons with very fine breadcrumbs into the form & swing until all is covered with breadcrumbs.
B. t. w: The butter-breadcrumbs-method is my standard for preparing spring forms as well as bundt forms or pie forms or whatever.
Start with the all-purpose flour & the baking powder (no photo!); mix together butter & sugar (different types!) & add the eggs – don’t forget the spices at this moment.
Combine everything by & by resulting in a rather thickly tough dough. Finally add the chocolate flakes.
For the cheesecake filling combine cream cheese, eggs, sugar & spices as well resulting in a rather fluid cream.
Now fill the tough dough in the spring form; use your fingers to distribute it as evenly as possible. Pour the fluid cream on the dough & sprinkle it with chocolate flakes… and then at once in the pre-heated oven for about 40 min.
After 40 min you should take a wooden pin & try the cake. If it comes out clear all is fine; if not let it bake for another 5 min & repeat the try… and once again… it should be done after 50 min!
Then get the cake out of the oven & let it cool. The cake looks quite fluffy, but will collapse back on itself a little – it doesn’t matter, it’s ok – just let it go! After some minutes – when possible to manage the lid of the spring form – open the form carefully (maybe you should use a knife to separate cake & form edge beforehand!).
So far this is our orange chocolate cheesecake – and we’ve performed!
What about the 2 versions of the cake?
At first: the cake production process is the same for both versions – no adaptions necessary.
- My 1st baking adventure led to a cake with a rather high layer of cake & a rather small layer of cheesecake.
- My 2nd one produced a cake with a smaller layer of cake & a layer of cheesecake almost as high.
Both cakes were moist & somewhat creamy: honestly, I liked both!
(For the records: my better half preferred the 2nd version.)
The photos try to show the results giving you an idea of the difference:
The recipe will contain both versions of the cake.
When pouring the very liquid cream mess into the spring form for the 1st time I asked myself it it could flow out of the spring form & create a real mess in my oven. To be on the safe side I used the spring form with the broad bottom, but you’ll never know… Nothing happened! I think the liquid cream moistened the tough dough & set quickly once in the preheated oven.
… and it’s fine for both versions!
In the recipe I stated that you can use “sugared orange peel” as well as “peel from an organic orange”. When baking this time I used the fixed spice; out of experience I know that a substitution is possible & works fine. Using “fresh peel from organic oranges” depends on availability & needs a little more time. The same applies for using “vanilla sugar” instead of scraping a vanilla pod. (I mentioned earlier in my blog that “vanilla sugar” means sugar mixed with the little dark brown vanilla pits – I don’t talk about any artificial vanilla aroma (aka vanillin).) Since I observed during the last year that vanilla pods tend to become out of stock sometimes as well as a price rise the “vanilla sugar” option is a solution.
The Businesswoman with too many office hours thinks
I like the fact that you’re done with mixing the cake ingredients & baking: the cake looks damn delicious & soft & moist w/o any need of further decoration. As a dessert together with an espresso it’ll be a perfect finale for a dinner – and I get some leavings for next day morning or so…