Chocolate, orange and olive oil regatta
Ingredients
For
2
personnes
- To make this recipe for chocolate, orange and olive oil regatta:
- 4 slices of gingerbread
- 15 cl of single cream
- 70 g caster sugar
- 1 egg
- 30 g butter
- 130 g of chocolate
- 8 cl of mild-flavoured olive oil
- 2 oranges
- Orange zest
Tip
You could also choose an PDO Nice olive oil, made from the Cailletier or Négrette varieties, or an Tanche olive oil, to make this recipe for a chocolate, orange and olive oil cake…Olive oils with a subtle flavour pair perfectly with desserts and add a hint of dried fruit. If you’re a fan of the combination of chocolate and orange, why not also try the recipe for orange and chocolate cake made with olive oil… A real treat that’s perfect for rounding off a lovely meal!
Instructions
Gingerbread pudding:
- Cut the gingerbread using an oval-shaped cookie cutter.
Mix 5 cl of cream, 30 g of sugar and the egg, dip the slices of gingerbread into this mixture, then fry them in olive oil.
Chocolate ganache with olive oil:
- Melt 100 g of chocolate in a bain-marie. Gradually whisk in 7 cl of cream. Add 3 cl of olive oil.
Marinated orange segments
- Peel 1 orange, removing all the white pith. Carefully remove the segments. Marinate them in the fridge in 3 cl of olive oil and 20 g of caster sugar.
Beurre Suzette:
- Remove the zest from the second orange and cut it into fine julienne strips.
- Melt 15 g of butter and 20 g of sugar to make a light caramel.
- Stir in the julienned orange zest.
- Deglaze with the orange juice and reduce by half. Add the rest of the butter to the mixture, whisking vigorously.
Chocolate balls made with olive oil
- Mix 30 g of chocolate, 30 g of cream, 2 cl of olive oil and some orange zest, then melt everything together in a bain-marie.
Dressage
- Assemble the cake by starting with a layer of gingerbread, followed by the chocolate ganache, and then place the second slice of gingerbread on top.
- Arrange the marinated orange segments on top of the zest and drizzle with beurre suzette.
- Decorate by shaping the chocolate into balls using the final step of the preparation process.
Tip
You could also choose an PDO Nice olive oil, made from the Cailletier or Négrette varieties, or an Tanche olive oil, to make this recipe for a chocolate, orange and olive oil cake…Olive oils with a subtle flavour pair perfectly with desserts and add a hint of dried fruit. If you’re a fan of the combination of chocolate and orange, why not also try the recipe for orange and chocolate cake made with olive oil… A real treat that’s perfect for rounding off a lovely meal!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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