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RECIPE
17 INGREDIENTS 11 STEPS 1hr 10min

Petite Eggless Triple Chocolate Orange Cakes

1.0
1 Ratings
Petite Eggless Triple Chocolate Orange Cakes are every bit as delicious as they sound. Deep, moist, chocolaty, and quite pretty, these turned out to be such fun to bring together. A small pastry experiment of sorts, the chocolate orange pairing really shines here.
Petite Eggless Triple Chocolate Orange Cakes Recipe | SideChef
Petite Eggless Triple Chocolate Orange Cakes are every bit as delicious as they sound. Deep, moist, chocolaty, and quite pretty, these turned out to be such fun to bring together. A small pastry experiment of sorts, the chocolate orange pairing really shines here.
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
1hr 10min
Total Time
$4.53
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Chocolate Cake

3/4 cup
I used Maida Flour
1 tsp
Baking Powder
1 pinch
1/2 cup
Milk , room temperature
3 1/2 Tbsp
Clarified Butter , melted, lukewarm
or Ghee
4 Tbsp
Nutella®
3 1/2 Tbsp
Brown Sugar
2 Tbsp
Unsweetened Cocoa Powder
3 Tbsp
Cointreau
up to 4 Tbsp

Light Chocolate Ganache

2.5 oz
Cream
3 1/2 Tbsp
Dark Chocolate , finely chopped
about 54%
1 Tbsp
Cointreau

Chocolate Topping

1/2 cup
preferably 54%
1 Tbsp
Light Corn Syrup
to taste
just a few drops
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Nutrition Per Serving

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CALORIES
1513
FAT
92.8 g
PROTEIN
16.2 g
CARBS
139.3 g

Cooking Instructions

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Step 1
Preheat the oven to 340 degrees F (170 degrees C).
Step 2
Line 2 oval eclair-shaped dessert molds with parchment paper, and wrap the bottoms firmly with foil. Place on a baking tray. You could bake these in a small loaf pan or round tin too though it might take longer to bake.
Step 3
Mix together All-Purpose Flour (3/4 cup) , Baking Powder (1 tsp) , and Salt (1 pinch) in a bowl.
Step 4
Heat the Clarified Butter (3 1/2 Tbsp) and Milk (1/2 cup) in the microwave or in a saucepan.
Step 5
Whisk in the Nutella® (4 Tbsp) , Brown Sugar (3 1/2 Tbsp) , Unsweetened Cocoa Powder (2 Tbsp) , and Vanilla Extract (1/2 tsp) , then fold in the dry mix just until there are no dry bits left.
Step 6
Transfer to prepared molds and bake for approximately 25-30 minutes, or until the tester comes out dry.
Step 7
Take out of the oven and immediately steep the hot cakes with a few spoons of Cointreau (3 Tbsp) . Alternatively, strong brewed coffee will work. You could also heat some marmalade with a little water, then strain and use. Leave the cakes to cool completely.
Step 8
Meanwhile, prepare the Light Chocolate Ganache. Place the Dark Chocolate (3 1/2 Tbsp) in a bowl. Heat the Cream (2.5 oz) to almost boiling and pour-over. Allow to stand for 5-7 minutes, then stir until smooth. Whisk in Cointreau (1 Tbsp) , else add some orange zest.
Step 9
Top the cooled cakes with ganache and refrigerate until set.
Step 10
Meanwhile, prepare the Chocolate Topping. Place Dark Chocolate (1/2 cup) , Unsalted Butter (2 Tbsp) , Light Corn Syrup (1 Tbsp) , and Vanilla Extract (to taste) in a saucepan and gently melt over a double boiler until smooth and satiny. Whisk with a spoon now and then until cool.
Step 11
Once cool and still flowing, pour over the set ganache. Garnish as required and leave to set for about 10 minutes. Enjoy!
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Nutrition Per Serving
Calories
1513
% Daily Value*
Fat
92.8 g
119%
Saturated Fat
52.7 g
264%
Trans Fat
0.5 g
--
Cholesterol
164.9 mg
55%
Carbohydrates
139.3 g
51%
Fiber
10.1 g
36%
Sugars
81.8 g
--
Protein
16.2 g
32%
Sodium
274.5 mg
12%
Vitamin D
0.6 µg
3%
Calcium
273.2 mg
21%
Iron
8.5 mg
47%
Potassium
592.7 mg
13%
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