Every year around the holidays I treat myself to one of those chocolate oranges. You know the ones that you crack open by whacking them on the table? I look forward to eating it every year and often save half of it in the freezer to eat throughout the year.
This classic flavor combination inspired my newest Passover recipe, these chocolate and orange marbled mini sponge cakes! These cakes make for the perfect individual desserts for your seder and are sure to be a hit with kids and adults alike!
Cake Batter
4 Large eggs, separated
1/2 Cup granulated sugar
1/2 Cup potato starch
Zest of 1 orange
1/4 Cup kosher for passover cocoa powder
Chocolate Ganache
1 Cup kosher for passover chocolate chips
1/4 Cup milk (or milk alternative)
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until they begin to foam. Once they reach this stage, continue whisking while slowly pouring in 1/4 cup of granulated sugar. Continue whisking until stiff peaks form.
Divide the whipped egg whites evenly into two bowls and set aside.
In the bowl of the stand mixer, still fitted with the whisk attachment, whisk together the egg yolks and remaining 1/4 cup of granulated sugar. Whisk until the mixture is thickened and the egg yolks are a pale yellow.
Divide the egg yolk mixture evenly between the two bowls containing the egg whites.
To make the orange dough, in one bowl add in the orange zest and 1/4 Cup of potato starch. Fold the batter together carefully. Make sure that you do not deflate the egg whites. Set aside while you make the chocolate dough.
To make the chocolate dough, add in the cocoa powder and remaining 1/4 cup of potato starch. Fold the batter together carefully. Make sure that you do not deflate the egg whites.
Line your mini loaf pans with parchment paper. Using 1/4 cup measuring cup spoon the batter into the pans, alternating between the orange and chocolate dough. to form layers of each flavor. Take a toothpick of knife and gently swirl the flavors together in the tin.
Bake for 25-30 minutes. Let cool completely before making the ganache.
To make the ganache, place the chocolate chips into a glass bowl. heat the milk on the stove over medium heat until barely boiling. Pour over the chocolate chips and lets it for one minute. Whisk to form the ganache and pour over the cakes. Allow to cool so that the ganache can set.
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