Chocolate Jaffa Cake

Quick Orange Marmalade

  300 g Mandarin oranges

  90 g Sugar

  6 g Apple pectin

Chocolate Crust
  120 g Butter, at room temp

  90 g Powdered sugar

  25 g Cocoa powder

  2 g Salt

  30 g Almond meal

  50 g Eggs (1)

  210 g All-purpose flour

Almond Cream
  150 g Butter, at room temp

  180 g Almond paste, 65%*

  40 g Powdered sugar
  15 g Corn starch

  50 g Eggs (1)

  5 g Vanilla paste

Orange Syrup
  150 g Water

  150 g Sugar

  10 g Orange zest

  5 g Orange blossom water

Chocolate Mousse
  200 g Milk

  60 g Egg yolks

  90 g Sugar

  4 g Gelatin sheets

  210 g Dark chocolate, 64%

  500 g Heavy cream

Mirror Glaze
  100 g Water

  200 g Sugar

  200 g Corn syrup, or glucose

  140 g Condensed milk

  14 g Gelatin sheets

  140 g Dark chocolate

About

1 Jaffa Cakes are originally biscuit-sized cakes introduced in the UK in 1927 and named
after Jaffa oranges. The most common form of Jaffa Cakes are round, a crust, or
genoise sponge base, a layer of orange jam and a coating of chocolate. Use pastry rings
no larger than 3.25''https://bruno.b-cdn.net/8.5cm diameter. For chocolate mousse
dome use a half sphere silicone molds but not larger than 3''/8cm diameter. (Look them
up on the Shop Page).
Quick Orange Marmalade
2 Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night. Drain, rinse and
remove stems and slice. Discard seeds and any tough membranes left. In a food
processor, give a few pulses – add sugar and pectin and pulse a few more times.
Transfer orange mixture into a saucepan, bring to boil and cook for 3 minutes; cool.
Keep refrigerated for weeks.

Chocolate Crust

3 In a food processor, cream butter with salt, sugar, cocoa powder and almond meal. Add
the egg. Add flour in 2 times and give a few pulses until just combined. Wrap up and chill
completely. Flour work surface and pastry lightly and work the dough to soften; it should
remain cool but flexible enough to be rolled out into a 3mm thick sheet. Cut out 12''x
4.8''/12cm diameter disks and refrigerate 30 min to rest. Grease pastry rings generously
with butter. Place a chilled disk of pastry between your hands to gently soften and place
it onto the ring. Gently allow the pastry into the bottom and sides of the ring; do not
stretch out the dough or it will break. Dust your thumbs with flour to prevent sticking.
Rotate the ring as you go, and lift it occasionally making each tart shell flat and even.
Chill tarts and let rest an hour. Use a pairing knife to cut any extra dough along the edge;
horizontally. Prick each shell a few times with a bamboo skewer; refrigerate for up a
week, or freeze.

Almond Cream

4 *Almond paste can be subbed for 90 grams almond meal and 90 grams powdered
sugar. Cut marzipan into cubes. In a food processor, mix almond paste cubes with sugar
and starch until fine meal. If using almond meal; process almond meal with sugar and
starch. Add butter and salt, and process until smooth. Add the egg and vanilla; mix until
homogenized.

Orange Syrup

5 Bring to boil, and cool to room temperature.

Baking
6 Fill each raw pastry shell with a tablespoon (20g) of orange marmalade. Fill with almond
cream and bake at 350ºF/180ºC for 25 to 30 minutes. Cool cakes to room temperature
and moisturize with the orange syrup.

Chocolate Mousse

7
 Soak gelatin in cold water to soften, and drain. Melt chocolate over a water-bath (just
melted). Soak gelatin sheets in cold water for about 5 minutes and squeeze out and set
aside. Make a crème Anglaise: bring milk to boil with one-third of the sugar on medium
heat. Meanwhile, beat yolks and remaining sugar. Temper yolk mixture with hot milk.
Return to stove and cook custard to 185ºF/85ºC on low heat, stirring constantly. Do not
boil. Remove from the heat, whisk in the melted gelatin, and sieve over the melted dark
chocolate and mix. Whip heavy cream to soft peaks. When the chocolate mixture
reaches 100ºF/38ºC, fold in whipped cream in two times using a whisk. Immediately, fill
molds and smooth out using a small offset spatula. Freeze for 6 hours prior removing
from mold. Save leftover chocolate mousse for later use.

Mirror Glaze

8 Soak gelatin in cold water to soften, and drain. Melt chocolate over a water bath (just
melted). In a saucepan bring water, sugar and corn syrup to a boil and cook to
217ºF/103ºC. Turn heat off and mix in the condensed milk along with the gelatin. Pour
the hot mixture over the chocolate and blend without incorporating air. Add red food
coloring if desired, and sieve. Tap to remove any remaining air bubbles and refrigerate
overnight before using. This chocolate mirror glaze can keep 2 weeks in the refrigerator
or frozen for months.

Glazing Chocolate Mousse

9 Remove frozen chocolate mousse domes from silicone mold, and arrange them on a
cooling rack over a baking tray lined with plastic wrap to collect the excess mirror glaze.
Keep the domes frozen. Warm up chocolate mirror glaze to 100ºF/38ºC, stirring every
so often. The use of immersion blender helps to smooth it out. Glaze domes.

Montage

10 To remove glazed domes from the cooling rack, warm up an off set spatula in hot
water or quickly over the flame, and carefully run it under each glazed dome. Top each
cake with the glazed dome. Decorate the lower tier of the cake with a tiny string of milk
chocolate shavings. Top with gold leaf and orange zest if desired. Leave cakes to thaw
in the refrigerator before serving. Enjoy!