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Ingredients of Spherical Chocolate & Orange Cake

You need of For the Chocolate Sponge Cake.
It's 165 g of Butter.
It's 165 g of Vanilla or Caster Sugar.
You need 135 g of Self-Raising Flour, sifted.
You need 30 g of Cocoa Powder.
It's 1/2 tsp of Vanilla Essence.
It's 3 of Large Eggs.
Prepare of For the Orange Cream.
It's 100 g of Butter.
You need 160 g of Icing Sugar.
You need 1 tsp of Orange Essence.
You need 1/2-1 tsp of Syrup formed on the Surface of Marmalade - optional.
Prepare of For the Glaçage.
You need 3 g of Leaf Gelatin.
It's 35 g of Cocoa Powder.
It's 80 g of Water.
It's 65 g of Double Cream.
It's 90 g of Vanilla or Caster Sugar.
Prepare of For the Decolation.
It's 100 g of Good Quality Dark Chocolate (70% Cocoa Solids).
You need of Some Ferrero Rocher (or Any Chocolate/Sweets of Your Choice.
Prepare of Edible Goldleaf - optional.

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Spherical Chocolate & Orange Cake instructions

You'd need a hemispherical cake tin (12.5cm internal diameter). First, fill the tin with water to make ice..
When ice is made, dip the tin in a bowl of water or put it under running water for a few seconds to release the ice. Then, put the ice upside down onto a suitable base (e.g. cercle/timbal/ring mould) to make a handle when doing the chocolate work - it looks like a mushroom. Put the ice 'mushroom' back in the freezer until needed..
Make the chocolate sponge cake. Grease the hemispherical cake tin well and dust with some flour. In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time and mix well until the mixture looks smooth. Mix in the vanilla essence. Sift in the flour and mix (but try not to over mix). Pour the mixture into the cake tin and bake in the oven preheated at 160°C for about 1 hour or until the testing skewer comes out clean. Cover the cake with foil towards the end of baking time to prevent burning. When baked, leave the cake in the tin to cool down, then take out of the tin and wrap it up in cling film..
Make the chocolate cage. Melt the chocolate in a bain-marie. Cool or temper if possible the chocolate to about 30°C. Put the chocolate in a paper cornet, take out the 'ice mushroom' out of the freezer and draw whatever pattern you like with the chocolate on the ice to make the cage. Leave the chocolate to set. When set, remove the cage and store it in a fridge..
Beat the butter with the icing sugar until fluffy and add the orange essence and the syrup to make orange butter cream icing. Slice the cake horizontally into half, sandwich some icing and thinly cover the cake with the remaining icing. Set it aside/put it in a fridge..
Make the glaçage. Soak the gelatin leaf in water (not included in the ingredients list). Put the cocoa powder in a saucepan and add the water to make a smooth paste. Add the cream and sugar to the pan, mix, and put the pan on low to medium heat until it just starts bubbling on the edge. Stir the mixture until it looks glossy. Remove the pan from the heat and let it cool until you can just keep touching the pan (usually 7 - 8 mins but it takes longer on warm days). Squeeze out water from the leaf gelatin, add it to the glaçage mixture and mix well. When the gelatin is disolved sieve the glaçage mixture and let it cool to about 30°C..
Decorate the cake. Place a cooling rack over a baking/roasting tin (to catch the glaçage). Put the sponge cake upside down (round side up) on the rack and pour most of the glaçage over the cake..
When the glaçage is set, carefully lift it up and place it on a plate/cake stand round side down. Gently pour the remaining glaçage on the top/flat side. Wrap some Ferrero Rocher with gold leaf and pile them up. Carefully place the chocolate cage over the cake and it's done..

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