When you’re craving a burst of sugar, the only thing that’s better than fresh fruit is a piece of chocolate.
But why compromise when you can have both?
This five-ingredient recipe from Delmira Cooking has all the things. The silky smoothness of chocolate with a burst of citrus that’s tempered by the creaminess of milk.
It’s also a picture-perfect dessert that’s sure to delight your family and wow your guests.
You’ll need a 18x7x6 cm pan and a 20x9x7 cm pans along with milk, sugar, Agar-Agar powder, cocoa powder, and dark chocolate.
Ingredients:
For the center:
- 550 ml of milk
- 35 grams of sugar
- 7 grams of agar-agar powder (a plant-based gelatin)
- 5 oranges
For the chocolate exterior:
- 550 ml of milk
- 90 grams of sugar
- 7 grams of agar-agar powder
- 15 grams of cocoa powder
- 140 grams of dark chocolate
Step 1) Pour 500 ml of milk into a pot along with 35 grams of sugar and 7 grams of agar-agar powder.
Step 2) Mix everything well and place it on the stovetop at medium heat. Cook your mixture until it starts to boil and gets thick. Make sure you keep stirring as it heats.
Step 3) Remove from the heat and pour two ladles worth, or about 120 grams, of your mixture into the 18x7x6 cm pan. Let this sit until it hardens.
Step 4) Place the rest of your pot in a pan of hot water so that it doesn’t harden right away.
Step 5) Peel your five oranges and press them in a row into the hardened mixture in the pan.
Step 6) Ladle the rest of your mixture from the pot into the pan over the oranges until they aren’t visible.
Step 7) Place the pan into the refrigerator to cool and firm for about 30 to 40 minutes.
Step 8) Pour 500 ml of milk in a pot along with 90 grams of sugar, 7 grams of agar-agar powder, and 15 grams of cocoa powder. Mix everything well and place on the stovetop on and stir.
Step 9) Cut 140 grams of dark chocolate into square chunks and pour this into your pot with the milk and other ingredients.
Step 10) Stir everything until it boils and gets thick.
Step 11) Remove from the heat and stir a few times to make it smooth. Pour two ladles worth into the 20x9x7cm pan and let harden.
Step 12) Take the 18x7x6 cm pan with your milk and orange mixture out of the refrigerator after 30 to 40 minutes by gently pressing the hardened mixture away from the side of your pan with your thumb to loosen it.
Place a plate on the top of the pan and flip it upside down to remove the milk gelatin from the pan.
Step 13) Use a spatula to help you lift this mixture on top of the chocolate layer in the 20x9x7cm pan. Try to center it in the middle so there is space on the sides and at the end.
Step 14) Ladle the rest of your chocolate mixture on top of the milk gelatin so that it is completely covered.
Step 15) Put in the refrigerator for 1 hour.
Step 16) Take out of the fridge and use a knife to run along the sides of the pan to loosen the gelatin loaf from the pan.
Step 17) Place a plate on top of the pan and flip over. Tap on the bottom of the pan to help remove it. Lift the pan off so that your gelatin cake is on the plate.
Step 18) Cut into thick slices. Each slice will have a gorgeous creamy milk center surrounded by a chocolate window with a flower blossom-like slice of orange in the middle.
Doesn’t this dessert look incredible? Get more details of this recipe in the video below!
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