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Adjust Servings:
8 Eggs
440 g Sugar
240 ml Milk
300 g Butter
800 g Flour
100 g Cocoa
0.5 tsp Baking soda
0.5 tsp Salt
1 tsp Cinnamon
10 g Baking powder
1 tsp Spice mix cinnamon, clove and nutmeg
400 g Oranges
Orange peel from 2 oranges
1 tbs Ginger
Chocolate cream
400 g black Chocolate
2 Egg whites
2 Egg yolks
30 g Sugar
500 ml Cream
Mascarpone cream
100 g white Chocolate
500 g Mascarpone
400 g Oranges
30 g Sugar
15 g Whiskey
Top cream
200 g black Chocolate
400 ml Cream
Orange peel
bar Chocolate

Torta Christina


  • Vegetarian

Great taste in a great size

  • 3 h
  • Serves 24
  • Hard


  • Cake

  • Chocolate cream

  • Mascarpone cream

  • Top cream


The best time of the year has at least 8 layers of love! An abundance of chocolate, oranges, mascarpone and cream. Deep aroma, fresh taste, great impression. Smell of coziness, country scene and homemade spirit. Torta Christina – Soo Tasty with Soo Foodies!

  • Slightly stir the stiff creams with a spatula before spreading them over the layers
  • If you decide to skip the oranges, you need syrup for moisturising the cake
  • When you add the yolks for the chocolate cream, stir fast to absorb the yolk completely
  • You can make chocolate glaze from dark chocolate and butter instead of top cream for more refine look
  • For our spice mix we have used cinnamon, clove and nutmeg, but you can choose other spices to your preference



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 for the first 30 minutes and reduce to 160 C 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.


Mascarpone cream

Slice the oranges and put them together with sugar on the hot plate. Smash them while cooking. It need the liquid to boil away and have sweet concentrate at the end. It takes about 20 minutes. Filter the fruits and separate the juice. Let it cool.

Melt white chocolate in bain-marie. In big bowl put mascarpone, melted chocolate and whiskey. Stir with spatula. Add the orange coolie and stir again to achieve homogeneity. Put in refrigerator.


Putting the cake together

Take big flat plate and ring for cakes. Set the ring diameter in accordance with the layer diameter. Cut the cakes into halves to get 4 equal layers.

Start with the cake assembling. Put first layer in the cake ring. Add 1/3 from the chocolate cream and 1/3 from the mascarpone one. Place layer 2 and spread over 1/3 from the chocolate cream and 1/3 from the mascarpone one. Put layer 3 and spread over again 1/3 of each cream. Finish with layer 4. Do not spread the cream upto the end of the cake as it will be distributed evenly when pressing the cake. The last layer can be put upside down so as to achieve perfectly smooth surface.


Top cream

Melt chocolate in bain-marie at low temperature. Stir constantly and when ready, withdraw from the hot plate. Whip the cold cream to fluffy snow and mid-soft peaks. Add it to the chocolate and mix with the spatula. Cool the cream for at least 30 min in the fridge.


Finish the cake

Let cake "sleep" one night in the fridge or at least 5-6 hours and prepare the top cream right before serving. This will help layers soak well with creams and all aromas to mingle in a perfect harmony. Spread the cream on top with spatula. Decorate with some extra orange peel and grated chocolate.

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