Rosa Cooking

Belgian from the canteen

perfect combination of chocolate and orange .......

Preparation steps

  • For the base, melt the chocolate in the heated sweet cream and add the broken biscuits. Pour into a 26 cm diameter mold and allow to set.
  • for the biscuit make eggs with sugar, add cocoa, baking powder, water, oil and grated orange peel and bake in a 26 cm diameter cake tin.
  • for the cream make egg yolks, eggs, sugar, and vš and steam. In the cold add about 30 dag of margarine or about 0.5 l of made sweet cream and orange juice.
  • for topping over low heat cook fine edible starch with sugar in orange juice.


Put half of the cream - biscuit - the other half of the cream - topping on the base. Leave in the fridge for a few hours and enjoy the perfect blend of chocolate and orange.



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