Coffee work with milk chocolate and orange

with Hulalà Whipping

Ingredients

Almond sponge cake

Light chocolate and orange cream

Dark chocolate cream

Coffee syrup

For the almond sponge cake: whip the first part of flour and the almond powder previously mixed with the eggs, add the flour for biscuits and the whipped egg whites with the sugar. Roll out and cook at 240 ° C for 5 minutes.
For the light milk chocolate and orange cream: bring Hulalà to the boil with the grated orange zest and leave to infuse, add the chocolate and mix, also add the gelatin dissolved in the water, the second part of Hulalà and mix, keep in the refrigerator for 12 hours before using. Whip in the food processor with a whisk before using.
For the dark chocolate cream: bring the milk, Hulalà, egg yolks and sugar to 84 ° C, then pour over the chocolate and mix.
For the coffee syrup: dissolve the sugar in the boiling water with the coffee, use to wet the sponge cake.
For assembly: cut out the sponge cake and make 4 rectangular layers, wet them with the coffee syrup and overlap, filling with 2 layers of dark chocolate cream and 2 of whipped milk chocolate cream. Top with dark chocolate curls.