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Orange Raspberry Rocher

Orange Raspberry Rocher

Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

Cake Base

  • 500 g Tegral Satin Cr�me Cake Orange Velvet
  • 200 g Egg
  • 100 g Water
  • 175 g Oil

Orange Chocolate Ganache

Filling

  • 250 g Topfil Raspberry

Chocolate Coating

  • 250 g Belcolade Lait Selection Cacao Trace
  • 250 g Cocoa Butter
  • 200 g Toasted Almond Nibs

Orange Whipped Cream

  • 200 g Ambiante
  • Q.S. Orange Zest

Instructions

Cake Base

  • Mix cake mix, water, oil and egg until homogeneous.
  • Baked at 180 ?C for 18 � 20 minutes depends on size. The thickness after baked is roughly 2cm -3cm.

Orange Chocolate Ganache

  • Heat up whipping cream and orange juice together until 70�C.
  • Pour it onto Belcolade Noir Selection Cacao Trace, use hand blender to blend until smooth. Follow by orange zest.

Filling

  • Pipe 20 g Topfil Raspberry in a small round mould and freeze it.

Chocolate Coating

  • Melt Belcolade Lait Selection Cacao Trace and cocoa butter separately till 40�C, and then mix together.
  • Add toasted almond nibs and mix well.

Orange Whipped Cream

  • Whip up the Ambiante and orange zest until stiff peak.

Assemble

  • Cut cake base using round cutter, fit it into the cake ring mould.
  • Put the frozen topfil raspberry on the center of the cake.
  • Fill 55 g of ganache into the cake mould, let it set in the freezer.
  • Melt chocolate coating to 30�C to 35�C, pour in onto the frozen assemble cake.
  • Pipe it on the cake and decoration as desired.