Torta Makarana with Orange Zest
80% autentično · Croatian
A delightful variation of Torta Makarana that incorporates fresh orange zest into the sponge cake and chocolate cream, adding a bright citrus note to the rich chocolate flavor.
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Sastojci
- Eggs5 large
- Granulated sugar180 g
- All-purpose flour130 g
- Cocoa powder40 g
- Baking powder1 tsp
- Orange zest1 tbsp
- Dark chocolate250 g
- Heavy cream350 ml
- Butter80 g
- Rum80 ml
- Powdered sugar40 g
- Saltpinch
- Wateras needed
Koraci
- 1
Prepare the sponge cake: Whisk eggs and granulated sugar until pale and fluffy. Gently fold in flour, cocoa powder, baking powder, and orange zest.
- 2
Pour batter into a greased and floured 22cm springform pan. Bake at 180°C (350°F) for 25-30 minutes.
- 3
Let the cake cool completely, then slice horizontally into 3 layers.
- 4
Prepare the chocolate-orange cream: Melt 200g dark chocolate. Heat 175ml heavy cream, pour over chocolate, stir until smooth. Let cool slightly.
- 5
In a separate bowl, cream 80g softened butter with 40g powdered sugar until fluffy. Gradually add the cooled chocolate mixture and mix well. Stir in 1/2 tbsp orange zest.
- 6
Prepare the rum syrup: Mix 80ml rum with 80ml water and 40g sugar (optional).
- 7
Assemble the cake: Brush the bottom cake layer with rum syrup. Spread half of the chocolate-orange cream. Repeat with the second layer.
- 8
Place the top layer and brush with remaining syrup.
- 9
Prepare the glaze: Melt remaining 50g dark chocolate with remaining 175ml heavy cream and 50g butter over low heat until smooth and glossy.
- 10
Pour the glaze over the assembled cake. Let set.
- 11
Chill the cake for at least 2 hours before serving.
