KACHEN #25 (Winter 2020) English edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. If you are interested in the entire content, you can order it here either digitally or as a paper magazine. KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
If you are interested in the entire content, you can order it here either digitally or as a paper magazine.
KACHEN is also available in newspaper shops.
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SEASONAL RECIPES<br />
ORANGE & CHOCOLATE CAKE<br />
WITH CHOCOLATE ICING<br />
1 high-sided large springform pan;<br />
approx. 18 cm Ø<br />
2 hours<br />
1 hour 15 minutes<br />
For the chocolate cream<br />
› 400 g cream<br />
› 150 g dark chocolate coating,<br />
chopped<br />
› 2 packs whipped cream stabiliser<br />
For the cake<br />
› Mild butter and flour, for the mould<br />
› 150 g mild butter<br />
› 150 g brown sugar<br />
› 3 eggs<br />
› 240 g flour<br />
› 3 tbsp cocoa powder<br />
› 2 cl orange liqueur<br />
› 1 small organic orange<br />
› 150 g dark chocolate coating<br />
› 1 tbsp butter<br />
For the gingerbread houses<br />
› see the recipe on page 32<br />
Chocolate cream<br />
Bring the cream to the boil, remove from the heat, add the<br />
chocolate and leave it to rest for 3 – 4 minutes, then mix<br />
evenly. Cover the chocolate cream and put it in the fridge<br />
overnight.<br />
The cake<br />
1 Preheat the oven at 175°C in convection mode. Grease<br />
a large springform pan (approx. 18 cm Ø) with butter and<br />
sprinkle with flour.<br />
2 Mix the butter with the sugar until smooth. Add the<br />
eggs one after the other and mix well each time. Mix the<br />
flour with the cocoa powder and gradually stir in the<br />
liqueur.<br />
3 Wash the orange in hot water, pat dry and grate the<br />
skin finely. Separate and finely dice the fillets, collecting<br />
the juice. Stir in the orange pieces with the juice. Pour the<br />
batter into the mould and bake in the oven for 50 – 60<br />
minutes (do a stick test). Remove, leave to cool for about<br />
15 minutes, remove the cake from the pan and leave to<br />
cool on a cake rack.<br />
4 Beat the chocolate cream with the whipped cream<br />
stabiliser until stiff. Cut the cake in half horizontally 3<br />
times. Spread chocolate cream on 3 of the cakes and<br />
stack them on a plate. Place the last layer on the cake,<br />
spread the remaining chocolate cream all over the cake<br />
and put it in the fridge for about 3 hours.<br />
5 In the meantime, chop up the dark chocolate, melt it in<br />
a bain-marie and leave it to cool a little. Pour the liquid<br />
chocolate over the cooled cake so that it runs down the<br />
sides. Then place 3 or 4 gingerbread houses on top and<br />
allow the chocolate to harden. Decorate the cake with<br />
the remaining gingerbread houses and serve.<br />
19<br />
<strong>KACHEN</strong> No.25 | WINTER 20
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