MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Torta Christina Pt 1
 Categories: Cakes, Desserts, Citrus, Chocolate
      Yield: 24 servings
 
MMMMM----------------------------CAKE---------------------------------
      8 lg Eggs
    440 g  Sugar
    240 ml Milk
    300 g  Butter
    800 g  Flour
    100 g  Cocoa
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
     10 g  Baking powder
      1 ts Spice mix
    400 g  Oranges
           Orange peel
      1 tb Ginger

MMMMM----------------------CHOCOLATE CREAM---------------------------
    400 g  Black Chocolate
      2    Egg whites
      2    Egg yolks
     30 g  Sugar
    500 ml Cream

MMMMM----------------------MASCARPONE CREAM---------------------------
    100 g  White Chocolate
    500 g  Mascarpone
    400 g  Oranges
     30 g  Sugar
     15 g  Whiskey

MMMMM-------------------------TOP CREAM------------------------------
    200 g  Black Chocolate
    400 ml Cream
           Orange peel
           Bar Chocolate
 
  BAKE THE CAKE: Melt the butter in bain-marie at low
  temperature. Whisk eggs well. Add sugar and whisk again.
  Pour milk and melted butter. Stir to smooth, homogeneous
  mixture. Put flour, cocoa, baking soda, salt, cinnamon,
  baking powder and spice mix. Stir everything well. Add
  sliced orange /chopped in half/, grated orange peel and
  grated ginger. Carefully stir and empty the dough into
  baking tin with removable ring.
  
  This quantity is for 2 baking tins with 22 cm diameter
  or 4 layers in total. Preferably use 2 identical baking
  tins so the mixture can be evenly divided and it will be
  able to bake the second half of the dough until the
  first one is cooling down.
  
  Bake each dough for an hour. Turn the oven on 180┬░C/360┬░F
  for the first 30 minutes and reduce to 160┬░C/315┬░F for
  the other 30 minutes. Take out the baking tin and let
  it rest 5-10 minutes. Remove the ring, take out the cake
  and put it over grid to cool completely. Repeat the same
  with the second baking tin with dough.
  
  CHOCOLATE CREAM: Melt chocolate in bain-marie at low
  temperature. When ready, withdraw from the hot plate and
  let it cool at room temperature. Add yolks one by one
  and stir constantly.
  
  Meanwhile whip the 2 egg whites with the sugar to
  mid-soft peaks. Add them carefully to the chocolate mix
  and stir well with a spatula.
  
  Whip cream to fluffy snow and mid-soft peaks again.
  Cream should be cold, take it out of the fridge just
  before using it. Add in small portions to the chocolate
  mix and again use the spatula to achieve homogeneity.
  Cool down the cream in fridge for an hour so the cream
  gets stiff.
  
  CONTINUED IN PART TWO
  
  RECIPE FROM: https://www.soofoodies.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

... "We've had bad luck with our kids. They've all grown up." Chrisopher Morley
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