The flavour is intensely rich with a warm touch from the chilli. No it doesn’t taste spicy. It’s absolutely rich chocolatey taste with a touch of orange flavor.
For the cake:
150g Dark Chocolate
½ teaspoon coffee granules
1 teaspoon chilli flakes (increase if wish), crushed with pestle & mortar/ bash with end of a rolling pin
1 cup butter
1 cup caster sugar
5 eggs, separated
⅔ cups self raising flour
1 pinch bicarbonate of soda
1 ½ tsp baking powder
2 tablespoons Cocoa Powder
1 tablespoon rum or orange juice or water
1 teaspoon vanilla essence
1 tablespoon water
orange peel, grated (½ of 1 whole orange)
For the Chocolate Lacquer or Mirror Glaze:
1/4 cup cold water
2 tsp gelatine
2/3 cup granulated sugar
1/3 cup water
1 tbsp + 1 tsp corn syrup
3/4 cup + 2 tbsp cocoa powder
1/3 cup heavy cream
Line and grease a 20-22 cm tin (springform or loose based).
Melt chocolate in a double broiler, (heat proof bowl over a pot of simmering water). Bowl should be above water and not touching bowl. Sprinkle the coffee granules and chilli. Mix it well until melted. Turn off heat and remove bowl from pot. Set aside to cool.
In another bowl, whisk the softened butter and caster sugar until soft and creamy. Mix and add the “chocolate mixture” and 4 egg yolks. Sift the flour, baking powder and cocoa powder into the bowl and then add the grated orange rind. Do not mix it, but fold it using a large spoon, scoop and turn it over to combine. Add the rum, vanilla and water. Set aside.
In a separate bowl, using an electric mixer beat 5 egg whites until stiff. Then add it to the flour mixture that you set aside. Pour the mixture into the greased baking pan.
Bake it in a preheated oven at 160 degrees for 45-50 minutes (check it back after 35 minutes, not all ovens are the same.) To test it, prick with a skewer or toothpick in the center. It should come out clean. Remove from oven and transfer it on a cooling rack. Take it out of the baking pan after 5 minutes. Let it cool again. Set aside while you prepare glaze.
For the Glaze:
In a small bowl, add 1/4 cup cold water sprinkle gelatin over and let it bloom. Set aside.
In a small sauce pot, whisk together sugar and 1/3 cup water over medium heat. When the sugar melts and no more crystals, remove from heat. Add corn syrup and cocoa, whisk until dissolved. Stir in heavy cream and return to fire over medium heat.
Cook the mixture up to the boiling point, it may scorch, so keep an eye before it boils. Then remove from heat and strain into another heat proof bowl. Let it cool a bit until an instant-read thermometer reads 122 – 140 F.
Stir in softened gelatin until completely dissolved. Strain the glaze into a bowl and let cool until thermometer reads 80F.
(best temperature to glaze the cake)
Place your cake in a rack with a tray underneath to catch excess glaze. And start pouring the mirror glaze on top of your cake. Let it set. And finally, garnish it with orange sliced or peel on top.
You can keep this glaze in the fridge for up to 2 weeks. You can reheat this glaze in the microwave in short bursts until it reaches 80F.