Soak the gelatine in 3 tbsp of water. Alternatively, prepare the gelatine according to instructions, using the amount that suffices 1 cup of liquid.
Take the orange, peel it, and cut it into pieces. Put it in a pot, together with 2 cups of water. Add in 5 tbsp. of erythritol, two tea bags, and bring to a boil. Using a spoon, try to squeeze as much juice out of the orange as possible.
If you want, you can use 2 cups of 100% orange juice. Keep in mind, this option is not too keto friendly, though.
Pour the “tea” through a fine sieve into 2 separate cups, filing each with 1 cup of the liquid. Add 3 tbsp of sugar-free orange jam, and ½ tsp of orange oil (or 1 tsp of orange zest) into each cup. Mix well.
Add the gelatine to one of the cups. Do this while the liquid is still hot. Mix well. Set both cups aside. Let them cool, and the jelly thicken.
1st Sponge Cake Layer – Dark
Preheat the oven to 350 °F (180 °C). Prepare two identical round (10” diameter) or square backing dishes of appropriate size. Line them with some parchment paper, and grease them.
If you don’t have two identical dishes, be ready to bake twice.
In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend a heatproof bowl over the water, making sure the bowl is not in touch with it. Add the eggs and powdered erythritol, and beat continuously for 4-5 minutes (using a hand electric mixer) until the mixture is pale, fluffy and well combined.
Add the coconut flour and jaffa chocolate macadamia butter, beating continuously, until a thick, smooth batter forms. Alternatively, use plain macadamia butter, 2 tsp of cocoa powder, and 1 tsp of orange zest.
Pour the batter into the first baking pan.
2nd Sponge Cake Layer – Pale
Repeat the same procedure as for the 1st sponge cake layer, only using plain macadamia butter, without cocoa powder. If you have any spare orange zest or oil, mix it in.
Bake both sponge cake layers for 20 minutes. The toothpick, inserted into the middle must come out clean.
While the sponge cakes are being baked, prepare the chocolate cream.
Break the chocolate into pieces.
Put almond milk, heavy cream, eggs and erythritol in a sauce pan. First, mix them with an electric mixer. Then, over medium heat, stir continuously, using a spatula. You might need some patience here, as it takes a while for the liquid to become custardly thickened (it must be coating the back of the spatula).
When thickened, remove from the heat. Add in chocolate pieces, and stir until the chocolate melts and fully combines with the custard. Set aside to cool.
Assembling the Cake
When the sponge cakes are done baking and are still hot, soak them with the orange juice, using ½ of the juice for each. Help yourself with a kitchen brush. Don’t be afraid to use up all of the juice.
When all the ingredients are cooled, start assembling the cake.
First, place the dark sponge cake on a large, flat plate. Coat it with 3 tbsp of mascarpone cheese. Next, using a spatula, coat it with a layer of the chocolate cream, using a bit less than ½ of the chocolate cream.
Next, lay on the pale sponge cake layer. Coat it with the cool and thickened orange jelly.
In the end, coat the whole cake with the rest of the chocolate cream. Make sure the cream is cool, so that the jelly doesn’t start to turn into liquid. Take this step slowly, as it can get a bit messy. 🙂
Place the cake in a fridge and let it sit for a few hours. For best results, let it sit overnight.
Gather your jaffa-loving friends, and enjoy this delicious cake together! No-one will notice it’s keto. 😉