Signature Recipes

Two Layer Chocolate & Orange Cake
Served at Spa Eastman, Quebec
A member of Destination Spa Group

Cake Ingredients
240g of egg whites at room temperature (8 units)
115g (1/2 cup) fine sugar cane
80g (approx 3 oz) of unsweetened cocoa powder
5 ml (1tsp) baking powder (alum free)

Filling
250ml (1 cup) of orange marmalade with spices

Frosting
125 ml (1/2 cup) of soy beverage
210g (1 1/3 cup) dark chocolate 70%, broken into small pieces

The zest of an orange

Preheat oven at 180°C (350°F)

With a mixer, beat the egg whites while progressively adding the sugar till it rises like a nice meringue. Sift together the cocoa powder and baking powder. Add to meringue very delicately using a spatula. Pour into a spring-form cake mould of 20 cm (8 in) in diameter that has been greased and floured. Insert into oven for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool 5 minutes, then remove from mould. Set on a cake plate and refrigerate for 30 minutes.

Cut the cake in two horizontally. Spread marmalade on one side and cover with the other half.

In a pan, bring the soy beverage to a boil, and then pour over the chocolate. Mix till the chocolate pieces have dissolved into a smooth texture and proceed to frost the cake. Decorate with orange zest. Cool and serve.

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