Suksessterte med Sjokolade og Appelsin (Success Cake with Chocolate and Orange) Serves 12

Photo Credit:
Fiona McKinna, https://www.livinganordiclife.com/post/suksessterte, Living a Nordic Life

Recipe and Photo Source: Living a Nordic Life 

Ingredients

For the base:

  • 4 egg whites
  • 150 g / 5.3 oz. icing sugar or powdered sugar
  • 150 g / 5.3 oz. chopped almonds, but not ground. Leave the skins on because it gives the tart it’s characteristic color and texture
  • 1/2 tsp. baking powder
  • 90 g / 3 oz. chopped chocolate or chocolate chips 

For the topping: 

  • 100 ml / 3.5 fl oz. double or heavy cream
  • 125 g / 4 oz. sugar
  • 4 egg yolks
  • 150 g / 5.3 oz. butter, at room temperature
  • Grated rind of 1 orange 

 To decorate: 

  • A little melted chocolate
  • Thin strips of orange peel
  • Or go crazy with some chocolate mini eggs, sprinkles or whatever takes your fancy! 

 Method

  • Preheat the oven to 160°C / 320°F
  • Line the bottom of a 25 cm diameter springform cake tin with a circle of baking or greaseproof paper. There is no need to grease the tin.
  • Whisk the egg whites until they form stiff peaks. Sieve the icing sugar and baking powder together and stir in the almonds and chocolate. Carefully fold this into the whipped egg white, taking care not to knock out too much air. Pour into the prepared cake tin and smooth the top. Bake in the center of the pre-heated oven for about 30 minutes. When it’s cooked it’ll be a nice rich golden brown and rebound slightly to a light touch. Remove from the oven and let it cool completely before attempting to remove the tin. Once cooled, run a blunt knife around the inside of the tin to loosen the cake. Place a plate on the top and tip the tin upside down. Lift the tin off and carefully peel off the baking paper. Place a serving plate on top of the cake and tip it back so it is the right way up. Wash the ring part of the cake and slip it back over the cake to form a ring. Don’t worry if you don’t have a loose bottomed tin, simply make a ring shape from some foil and shape it around your cake to form a “wall”.
  • To prepare the topping, put the cream, sugar and egg yolks into a pan and cook slowly over a low to medium heat, stirring constantly. The mixture will gradually thicken and turn less opaque. You really do need to stir all the time or it will split. Try not to boil the mixture. It will take about 5 minutes. Stir in the grated orange rind. Allow it cool for a minute or two before stirring in the butter, one cube at a time. You will end up with a smooth, rich and shiny topping that is a beautiful golden color. Pour the topping over the cake and gently tease it to the edges. Put it in the fridge to cool and set for a couple of hours. When it’s set you can carefully remove the tin or foil from around it.
  • Decorate with melted chocolate and orange peel or however your imagination takes you!