Chocolate and Orange Sponge Cake by Estelle et Vincent Recipe
Heat treatment time
Number of servings3 servings
Le Parfait Super Terrines 350ml
- Wash the jars and sterilise the rubber seals. Let the jars air dry. Butter the inside. Cut 3 circles of greaseproof paper and place one at the bottom of each of your jars. This will make it easier to remove the cake from the jar.
- Cream the butter and the sugar together with a mixer. When light in color, mix in the following ingredients, in this order: cocoa, 1 egg, half the flour, 1 egg, the rest of the flour, salt, chocolate pieces, orange zest.
- Place the mixture into a piping bag. Fill each jar with 2/3 of the mixture, then place 40g of orange marmalade on top of each cake. Then cover roughly with the remaining mixture.
- Seal the jars and place them in your sterilizer or pan. Always ensure the jars are blocked inside your sterilizer or pan so that they are stable during heat treatment, placing other glass jars around them and on top too. Heat treat for 1 hour at 100° (count 1 hour from boiling point). After 1 hour turn off the heat and leave the jars immersed in the hot water, remove them when the water has cooled down to room temperature.