For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2002
Orange-white Chocolate Curd:
MethodIn large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with juice, making 3 additions of flour mixture and 2 of juice. Spread in parchment paper-lined 8-inch (2 L) square metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes; turn out, peel off paper and let cool. Using serrated knife, cut cake in half horizontally.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; spread over cut side of cake bottom.
Macerated Strawberries: In bowl, combine strawberries, sugar and liqueur; let stand for 30 minutes.
Orange-White Chocolate Curd: Meanwhile, in small microwaveable bowl or saucepan, sprinkle gelatin over 1 tbsp (15 mL) cold water; let stand for 5 minutes. Microwave at High for 10 seconds, or warm over low heat until dissolved, 1 minute.
Meanwhile, in bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, orange rind, and orange and lemon juices; cook, whisking, until mixture mounds on spoon, about 6 minutes. Remove from heat. Whisk in white chocolate until melted. Whisk in gelatin mixture; refrigerate, whisking occasionally, until consistency of pudding, 15 to 20 minutes. Spread over chocolate on cake; refrigerate until firm, about 30 minutes.
Top with remaining half of cake. Whip cream. Top each serving with whipped cream and macerated strawberries.
Nutritional facts Per serving: about
- Sodium 331 mg
- Protein 9 g
- Calories 647.0
- Total fat 34 g
- Cholesterol 215 mg
- Saturated fat 19 g
- Total carbohydrate 79 g
- Iron 15.0
- Folate 28.0
- Calcium 9.0
- Vitamin A 27.0
- Vitamin C 53.0