Sabayon orange cream pie.
A chocolate and coffee cake with Sabayon orange cream that is perfect for a cozy family tea party.
Ingredients
| PIE: |
| dark chocolate 400 g |
| instant coffee 20 g |
| cocoa 30 g |
| eggs 6 pcs |
| wheat flour 60 g |
| softened butter 250 g |
| sugar 200 g |
| salt a pinch |
| boiling water 100 ml |
| SABAYON CREME: |
| egg yolks 10 pcs |
| sugar 100 g |
| champagne "Brut" 300 ml |
| orange peel |
Instructions
Step 1
Prepare the cake. Pour boiling water over the coffee, stir and leave to cool.
Step 2
Melt the chocolate in a water bath at a temperature not exceeding 50 degrees and let it cool down a little. Then add the butter to the chocolate and mix until smooth.
Step 3
Separate the yolks from the whites. Beat the yolks with the sugar. Pour in the flour and cocoa and continue beating until smooth. Then, combine the egg mixture with the chocolate and mix gently with a spatula until smooth. Then gradually pour in the coffee and mix well. Whisk the egg whites with a pinch of salt to stiff peaks and gradually mix into the batter.
Step 4
Pour the batter into the mold, flatten with a spatula and bake at 180 degrees for 30 minutes. Then allow the cake to cool.
Step 5
Prepare the orange sabayon cream. Place a round-bottomed bowl on a water bath so that it does not touch the water. Combine the sugar with the yolks and beat with a mixer until white. Add the champagne, orange zest and stir vigorously with a whisk until thickened. Then allow the cream to cool completely.
Step 6
To serve, pour a little cream into a glass, place the cake slices and peeled orange slices in it. If desired, decorate the dessert with mint and flowers.
