Chocolate Orange Gateau

Markus Podzimek, Austria

Markus Podzimek
Chocolate Orange Gateau

Chocolate – Caramel – Mousse:

Vanilla – Grand – Marnier – Mousse:


Method for almond base:

Mix the almonds, icing sugar and egg yolk; whip the eggwhite to a froth and blend in the sifted flour, Bake at 210°C.

Sacher base / bottom

Method Sacher base:

Beat together egg yolk, whole egg and marzipan. Whip the eggwhite parallell with the sugar.
While whipping the above, dissolve the butter and chocolate and blend with the 80 g cocoa. Stir the egg mass and the eggwhite mix together, blend in the sifted flour and, at the end, carefully fold in the butter-cocoa mass.
Bake at 180°C.

Pastry made at the World Chocolate Masters 2005 Finals in France.