Amber Orange Lingot

1. Orange Caramel Cake
2. Amber Coating

Mix together the PatisFrance Catania 50%, sugar, inverted sugar and eggs in a blender to obtain a homogeneous composition. After mixing, whip this composition for 5 minutes with a whisk. Heat up the milk to 40°C together with the Belcolade Selection Amber Cacao-Trace chocolate and mix. Melt the butter and add it to the first composition, when you reach to have homogeneous texture add the melted Amber/Milk composition and mix. Add the sifted flour, the Belcolade Premium Dutch Cocoa Powder and baking powder. Finally, add gently the caramel pieces and orange cubes. Pipe 325 g of the cake batter in the designated cake mould and bake for about 30 minutes at 175°C. Demould the cake and leave it to cool down.

Warm up the Belcolade Selection Amber Cacao-Trace chocolate to 40°C and add the Caramel pieces and the almond oil. Mix it well with a spatula. Coat the cooled down cake. The Coating needs to be at 30°C. Decorate the cake bar with chocolate decoration.