Cakes Chocolate

Chocolate-Orange Fingers

A stunning dessert with a chocolaty and fruity flavour!

Recipe makes 4 desserts

Fanta cake

60 g eggs
36 g sugar
X salt
X vanilla
28 g grapeseed oil
35 g Fanta (or another soda)
36 g flour
36 g cornstarch
4 g baking powder


Sift flour, cornstarch and baking powder together.
Preheat your oven on 175 degrees.
Beat eggs, sugar salt and vanilla for about 10 minutes until the mixture doubles.
Add half of the flour and fold in gently.
Add Fanta and fold in.
Spread the batter onto a baking tray lined up with parchment paper.
Add the rest of the flour and bake the cake for about 20 minutes.
Cut into rectangles.
You can freeze the leftover for up to 3 months.

Orange Tuiles


20 g orange juice
6 g Grand Manier
6 g zest of orange
60 g powdered sugar, sieved
16 g flour, sieved
20 g butter


Melt butter.
Preheat your oven on 165 degrees.
Mix orange juice, orange zest and powdered sugar in a bowl.
Add flour and melted butter.
Spread it thinly on a baking tray lined with parchment paper.
Bake for about 15 minutes and let it cool.
Crush them in a bowl with a rolling pin.

Chocolate-Orange Crunch


20 g candied orange cubes
60 g orange tuiles, crushed
20 g puffed rice, coated in chocolate
26 g milk couverture
40 g praline
10 g Grand Manier


Melt milk couverture and add praline.
Add candied orange cubes and clementine tuiles.
Press it in a round ring.

Cinnamon Ganache Monteé

200 g heavy cream
5 g cinnamon, grounded
60 g white couverture
10 g Baileys
3 g gelatin


Soak the gelatin in cold water for 10 minutes.
Heat up heavy cream with cinnamon. (Does not have to boil)
Cover with a bowl of white couverture for about 15 minutes. Two in one: Heavy cream mix is infusing and couverture is melting.
Pour heavy cream over the melted couverture.
Add the gelatin and mix with a whisk.
Add Baileys, cover with plastic foil and chill for at least 4 hours.
Whip the mixture until soft peaks.

Orange Insert


90 g orange juice
1 g gelatin


Heat up orange juice and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
Fill up a mold or whatever you have. I used a square shaped container. (Mine was 14x14cm/ 5.5 inch x 5.5 inch)
Freeze for at least 4 hours.
Cut into rectangles. Make sure they are a little bit smaller than your silicon mold.

Pipeable Milk Ganache

40 g milk couverture
70 g heavy cream


Melt milk couverture.
Pour in the cream and refrigerate for 30 minutes.
Whip to soft peaks.
Pour into a piping bag with a petal tip.
If you don’t have a petal tip you can simply cut your piping bag.


Place your chocolate-orange crunch onto a plate.
Add your frozen cinnamon ganache monteé. (I used a red cacao spray to get a nice velvet effect)
Garnish with blueberry, raspberry, peppermint and gold leaf.



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