Chocolate Orange Pastry

Name: Chocolate Orange Pastry
Cuisine: Indian
Ingredients: 1 cup Orange Juice; 3 tbsp Corn Flour; 4 tbsp Sugar; 4 tbsp Condensed Milk; 2 tbsp Powdered Sugar; 1 tbsp Butter (at room temperature); 4 tbsp Maida; 2 tbsp Cocoa Powder; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 6 tbsp Buttermilk; as needed drops of Vanilla Essence; 1/4 cup Whipping Cream; 5-6 Orange Drops

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

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Chocolate Orange Pastry is made with a chocolate sponge base with whipped cream mixed with orange essence and topped with Orange Jelly made from Orange Juice.
A perfect dessert for Christmas Celebrations.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

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Ingredients

For Orange Jelly
1 cupOrange Juice
3 tbspCorn Flour
4 tbspSugar
For Chocolate Cake
4 tbspCondensed Milk
2 tbspPowdered Sugar
1 tbspButter (at room temperature)
4 tbspMaida
2 tbspCocoa Powder
1/2 tspBaking Powder
1/4 tspBaking Soda
6 tbspButtermilk
as neededdrops of Vanilla Essence
For Cream
1/4 cupWhipping Cream
5-6Orange Drops

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Steps

1

Chocolate Cake - In a mixing bowl, take condensed milk, butter and powdered sugar. Mix all well. Now shift together maida, cocoa powder, baking powder and baking soda and add to the condensed milk mixture. Mix everything well. Now add buttermilk and vanilla essence and mix everything very well. Pour the mixture in greased bread loaf mould. Bake in an preheated oven for 15 to 20 mins at 190 degrees centigrade. Allow it to cool completely.
2

For Cream : Take whipping cream in bowl. Beat till stiff peak appears. Add orange essence and again beat well. Keep in refrigerator till use.
3

Assembling - Demould the chocolate cake. In the same mould place butter paper or parchment paper. Now keep back the chocolate cake. Then apply sugar syrup evenly on cake. Now evenly spread prepared whipped cream on chocolate cake and make a layer of it.
4

Mix well already prepared orange Jelly with spatula. Gently spread all the jelly over whipped cream and level it properly with the help of spatula.
Keep the mould in refrigerator for 7 to 8 hours or overnight.
5

Gently remove prepared cake from mould along with butter paper or parchment paper. Cut in squares of required size.
6

Garnish with mint leaves or tulsi leaves and serve chilled.