Recipe of the Week- Chocolate Orange Dessert

On our last supper club for Valentines day we were challenged with changing the classic tiramisu to a dessert without coffee. So we wanted to make something that still had the same texture and to honour the dish while making it a coffee free dessert that pleases.
Now I am a lover of all things Chocolate Orange, I think they were a match made in heaven. so it was an observes choice for us to use these flavours to adapt this recipe. we hope you enjoy the recipe too. This recipe is easy to make Gluten free as well by just changing the flour for buckwheat.
Chocolate Orange dessert
serves 6
sponge
250ml almond milk
1 tablespoon of cider vinegar
1 teaspoon vanilla bean paste
50g plant based butter
215g self-raising flour (buckwheat for GF)
230g caster sugar
pinch of salt
Cream
2 x 400g tins of coconut cream
170g plant based cream cheese
3 tablespoons of coco powder
3 tablespoons of icing sugar
4 tablespoons of cointreau
Orange Syrup
Juice of 1 orange
50g of caster sugar
1o0ml water
Toppings
Grated dark chocolate
Candied orange peel
Preheat the oven to 180C ( 350F) and line a 5cm deep 20 x 30cm baking tray with non-stick baking paper.
For the sponge
Put the almond milk, apple cider, vanilla paste and butter in a saucepan on a low heat.
Next mix together the flour, sugar and salt in a mixing bowl.
when the wet ingredients is all combine and the butter has melted add to the dry ingredients and fold together.
pour batter into the baking tray and put in the oven for 12-15mins, or until golden brown. when done set to one side to cool on a drying rack.
For the Cream
how I always have found it hard to understand what the coconut cream is in a recipe but here I am referring to the sold cream you get at the top of the coconut milk tin you get at the supper market. If though you are making this in the summer I suggest putting the coconut in the fridge so that it will separate out the cream from the water natural and when you open the can you are good to go.
Now whisk together the coconut cream and the cream cheese, coco powder and the icing sugar together in a large mixing bowl.
Add a few Tablespoons of cointereau to you own taste. I like a nice strong orange flavour.
For the Orange syrup
Add all the ingredients to a sauce pan and put over a medium heat
bring to the boil and then lower the heat to a simmer for around 10-15mins
set to one side to cool
Now we combine our dessert
cut the sponge into 12 discs to fit your serving glass, as you can see from the picture we used a kilner jar due to it being a take away dish and it worked well for delivery.
pop a sponge layer in the jar, trickle a little bit of the orange syrup onto the sponge.
top with chocolate orange cream
add a sponge layer and trickle with a little it of orange syrup on the sponge
top with chocolate orange cream
To finish grated dark chocolate and candied orange peel.
Let it chill in the fridge or enjoy right away.
You can make this dessert Gluten Free and nut free by changing the flour to Buckwheat and the milk to a Soy or Gluten Free Oat Milk.
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