Name: Orange Teacakes
Yield: Makes about 25 teacakes
Ingredients: 225 g (8 oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 90 g (3 oz/generous ½ cup) caster (superfine) sugar; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 4 Seville oranges (weighing about 450g/1 lb in total); 800 g (1¾ lb/4⅓ cups) caster (superfine) sugar; 90 g (3 oz) egg whites (about 3 eggs); 25 chocolate discs measuring 4.5cm (1¾ inch), made using the Flat Sheet Technique; 100 g (3½ oz) egg yolks (about 5 eggs); Finely grated zest of 1 orange; 50 g (1¾ oz/¼ cup) dark soft brown sugar or 10g (¼oz) shop-bought marmalade per teacake; ½ vanilla pod (bean), split lengthways; 1 lemon; 90 g (3 oz/scant ⅔ cup) plain (all-purpose) flour; 1 litre (1¾ pints/4 cups) water; 500 ml (16 fl oz/2 cups) orange juice

Preparation info

Makes about
25
teacakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

These cokes ore all about nostalgia – they are a tribute to my childhood memories. We have added an orange ganache to give more depth to this classic cake, and we also make our own marmalade as I love having chunky orange pieces.

Ingredients

25 chocolate discs measuring 4.5cm (1¾ inch), made using the Flat Sheet Technique
500 g (1 lb

Method

First, make the orange marmalade:

1 Remove the orange peel in long strips using a peeler. Trim any white pith from the peel, finely slice and place in a muslin bag. Slice the oranges and lemon and place into a large pan. Add the water, both sugars and the orange peel muslin bag. Simmer over a low heat, uncovered, for about 2 hours until the pith is tender.