From start to finish, including baking and "frosting" this cake takes less than an hour! This leaves more time for kissing and less time in the kitchen.
Hot Milk Sponge Cake: Orange Zest with Cointreau Ganache (Gluten Free)
- 2 eggs
- 3/4 cup brown rice flour
- 2 tablespoons corn starch
- 1/4 cup potato flour
- 1 cup sugar
- 1 teaspoon baking powder.
- 1/2 cup milk
- 2 tablespoons butter (a little extra for greasing the pan)
- zest of one orange (please us organic)
- 1/2 cup whipping cream
- 12 ounces chocolate chips (semi sweet are excellent for this)
- 2 teaspoons Cointreau (or more if you prefer)
Directions:
1. Preheat oven to 350 and grease preferred baking pan. You can use a round tart pan as I did or a 9x9 square baking pan. I like to use a cake pan that is aesthetically pleasing because I serve this cake directly from the pan in which it was baked.
2. In a stand mixer or simply a bowl with a hand mixer beat eggs till thick and creamy, add sugar and continue to beat until fluffy.
3. In a small bowl combine flours with baking powder and finely grated orange zest.
4. Slowly add flour mixture to eggs and sugar mixing till just combined.
5. In a small pan heat milk and add butter, heat till butter has melted.
6. Slowly add warm milk and butter till batter has completely combined.
7. Transfer batter into prepared baking dish and place in oven to bake for approximately 20 minutes or until the top of the cake has turned a honey golden brown.
8. Remove cake from oven and allow to cool.
9. Because ganache is melted chocolate you will be safe to top your cake while its still warm, you just want to allow the cake enough cooling time that it's not so delicate that it will tear if you have to push around the chocolate.
10. Place chocolate chips into a small bowl that has plenty of room for stirring.
11. Heat whipping cream till very hot but not boiling.
12. Pour hot cream over chocolate chips and stirs quickly to dissolve all the chocolate chips, continue to stir till smooth consistency is achieved.
13. Add Cointreau to cream and chocolate mixture and stir till thoroughly combined. You can taste this to see if the flavor meets your pleasing, you can add more liquor if you desire but be gentle as with most subtle flavors they will enhance over time so its ok to allow the flavor to be delicate. 14. Gently, using a spatula pour ganache over the top of your cooled cake and spread evenly. I like to leave the edge of the cake visible so that there is a little cake peaking out of the side.
15. If you wish to make a "lighter" cake you can simply make homemade whipped cream and in place of the ganache top the cake with whipped cream and berries, it will still be divine but lighter. I suggest using whole berries cleaned and dried completely so you keep your whipped cream looking top notch!
You can serve this cake immediately with the warmth still in it or leave it out for a few hours till is reaches room temperature but if you make this ahead of time please cover and keep in the fridge... however remove from fridge at least an hour before serving to allow the ganache to return to a softer state, it will taste better and cut easier if you do. This isn't the kind of cake that a lot of left overs will survive but it is very special and the citrus and chocolate combination elevate its flavor profile and make it a very special dessert!
xoxo - Iris
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