About This Recipe
A delicious and original dessert recipe, based on chocolate, mascarpone and citrus fruits, which plays on texture. A delight that will surprise your guests!
Ingredients
At Oliviers&Co
4.05fl oz Everyday Olive Oil
Orange Marmelade
Modica Chocolate Cream
Salt from Camargue
At the market
0.55lb flour
0.35lb sugar + 1 tbsp for the cake tin
3 eggs
1 yeast pack
3 oranges
0.44lb dark chocolate
1 tbsp mascarpone
0.55lb heavy cream
Directions
The day before, preheat oven to 356°F.
Grate the zests and squeeze the juice from the oranges. In a food processor, beat eggs with sugar. Add the flour, previously mixed with the yeast, and salt. Pour in the olive oil in thin stream, mixing constantly until a smooth mixture is obtained.
Oil a cake tin, sprinkle with the tbsp of sugar and pour the mixture into it.
Bake for 35-40 minutes. Leave to cool, remove from tin and wrap in a cling film until the next day.
The same day, crumble the cake into a bowl, add the mascarpone and mix well with your hands. Form large balls, open them in half and place 1 tsp of chocolate spread in the centre. Close, smooth into well rounded balls and place on a baking rack in the freezer for 15 minutes.
Melt the chocolate in a bain-marie and cover the balls with the melted chocolate.
Quickly whip the cream, distribute 2 tbsp of it in 4 cups, then place 1 tbsp orange marmelade.
Gently put the chocolate balls on top and serve.