Choco & Oranges Nest

1 comment

This recipe has been copied from a magazine and veganized my way. I prepared it many times and with many variations to the cream in the middle or the type of flour for the pastry.

3 teaspoons of noegg
90 gr of sugar cane
4 tablespoons of olive oil
2 organic oranges
1 teaspoon of baking powder
200 gr of flour (if desired, you can mix two different types)
250 gr of dark chocolate
a few tablespoons of coffee
soy milk or other vegan, as needed
liqueur such as marsala or rum or an orange based one.

Grate the zest of an orange and combine it with the sugar; add the juice of two oranges together with noegg, add oil and flour; at the the end, when everything is already mixed thoroughly, add the baking powder and a tablespoon of water or vegan milk, should the mixture appear too thick.
Then, pour the mixture into a mold, I’ve used one for tarts, slightly concave in the middle, so that when turned upside down an empty space comes out for the custard. Bake in preheated oven at 175┬░C for 15-20 minutes (depending on the oven you’re using). Before removing the cake from the mold let it cool for a while; in the meantime, prepare the cream. Melt chocolate in a water-bath and gradually add the soy milk at room temperature, to create a cream that should neither be too thick nor too runny. The addition of milk prevents the chocolate from becoming too solid once cooled. Alternatively to the milk you can use anything you want, I once tried with soy yogurt and it turned out a different flavor, but good anyway. Finally, I suggest to add a little liquor, maybe orange, and a few spoonfuls of coffee before you pour the cream in the central cavity of the cake. Garnish with orange slices and let it stand in the fridge for several hours.

Chef: Luca from VeganBlog

  1. ascanio 9 January 2011 at 10:43

    This is so YUMMMY!!! I find that choco + orange is great!! Well done

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