Chocolate and Orange cake

Tempo de preparo Refrigerator: 40 minutes Oven: 30 minutes Prep: 2 hours
Rende até 4 pies (32 slices of 180g)
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Sobre a receita

This Orange Chocolate Pie recipe was developed for food service products


  • Calda:
  • 600g Sugar
  • 560ml Water
  • 560g Orange, cut into thin slices
  • Dough:
  • 900g Fluor
  • 375g Water
  • 4 pinches of salt
  • 560g Butter at room temperature
  • 04 eggs
  • Cream:
  • 11 Sieved gems units
  • 600g Sugar
  • 935g Milk
  • 15ml Vanilla essence
  • 1050g Unique Bahia 53% Drops

Modo de preparo


1. Boil the sugar with the water, turn off the heat and soak the orange slices in the syrup. Let rest for 1 hour.



2. Place the wheat flour, sugar, salt and butter in a bowl.
3. Mix the ingredients well with your fingertips until you form a farofa.
4. Add the egg and mix a little more until you have a soft and homogeneous dough, avoiding working it too much.
5. Cover it with plastic wrap and refrigerate for 30 minutes.
6. Separate the dough into 4 parts. With a rolling pin, open each one between two plastic bags until it reaches a thickness of 3 millimeters.
7. Remove the top plastic bag and turn the dough into fluted molds measuring 25 cm in diameter. Remove the second plastic bag, fit the dough into the molds with your fingertips and make holes with a fork. Take it back to the fridge for 10 minutes.
8. Place a sheet of parchment paper on top of the dough, covering the bottom and sides, and place some heavy material on the sheet, such as a bag of beans or corn.
9. Bake in a preheated oven at 180°C for 15 minutes or until the dough begins to brown slightly around the edges.
10. Remove the parchment paper, bake for another 15 minutes or until golden and remove from the oven. Let it cool and unmould.



11. Slightly mix the egg yolks with the sugar.
12. Meanwhile, boil the milk and vanilla essence. Gradually pour the boiled milk over the egg yolk and sugar mixture, mixing vigorously after each addition.
13. After pouring all the milk, return the mixture back to the pan. Cook over low heat, stirring constantly for about 5 minutes without letting it boil. To check if it’s done, dip a spoon in the cream and make a line on the back of the spoon with your finger. If the line remains, the stitch is correct.
14. Put the Unique Bahia 53% in a bowl and pour the cream over it while it’s still hot. Leave for about 3 minutes and then stir vigorously with a fouet until you get a shiny cream.
15. Pour the cream over the pie crusts and arrange it with the help of a spatula.
16. Remove the orange slices from the sugar syrup and use them for decoration.
17. Leave the pie in the fridge for at least 3 hours before serving to acquire consistency.