These chocolate bars are decadent and delicious with a cake filling, chocolate coating, and whipped cream. These sweet treats also involve brushing the cake with an orange-flavored syrup which imparts a sophisticated taste, making them extra delicious to have as a dessert or snack.
To make these chocolate bars, you first make a thin chocolate cake that is baked on a sheet pan. Then, the cake is sandwiched with whipped cream before being cut into strips, coated in chocolate, and filled with additional cream.
What are Chocolate Bars?
These chocolate bars are a decadent treat full of orange flavor and whipped cream. While most chocolate bars involve dipping the entire thing in melted chocolate, these ones are assembled a little differently so that the ends are open and can be filled with whipped cream. The orange zest and juice in this recipe gives them a sophisticated flavor that chocolate and orange lovers will enjoy!
Pro Tips
- Don’t overbake the cake. You will know it is sufficiently baked when it has set and springs back when pressed with a finger.
- To ensure that the chocolate bars are even in size, you can use a measuring tape or ruler.
- Don’t overwhip the cream or else it may split.
- Feel free to replace the orange zest and juice with other citrus such as lemon or lime.
Frequently Asked Questions
How Can I Tell the Chocolate Sponge Cake is Baked?
You will be able to tell when the chocolate sponge cake is baked when it has risen and is no longer shiny on top. When you press it with a finger, it should spring back as well.
What if I Don’t Like the Taste of Chocolate and Orange?
If you don’t enjoy the taste of orange and chocolate together, you can simply omit the orange from the recipe. The syrup is meant to impart flavor to the cake component while also adding moisture, but it will still be delicious with just the sugar and water.
Can I Replace the Dark Chocolate With Other Chocolate?
Yes, you can! If you don’t love dark chocolate, you could try replacing it with semi-sweet chocolate or milk chocolate. However, if you choose milk chocolate, you may want to replace the milk chocolate garnish with either melted dark chocolate, semi-sweet chocolate, or white chocolate so you have a contrasting color.
How to Store Orange & Cream Filled Chocolate Bars
These chocolate bars can be stored in a sealed container for up to 1 or 2 days. The whipped cream may lose structure as the chocolate bars sit so it is best to consume them quickly.
Ingredients
How to Make Orange & Cream Filled Chocolate Bars
For the chocolate cake, whisk the eggs with the sugar. Mix in the flour, cocoa, vanilla, orange zest, orange juice, vanilla, and baking powder until combined.
For the chocolate cake, whisk the eggs with the sugar. Mix in the flour, cocoa, vanilla, orange zest, orange juice, vanilla, and baking powder until combined.
Pour the batter on a parchment-lined baking sheet. Bake it in a 350 F (180 C) oven for 15 minutes.
Pour the batter on a parchment-lined baking sheet. Bake it in a 350 F (180 C) oven for 15 minutes.
For the orange syrup, whisk the orange juice with the water and sugar until combined.
For the orange syrup, whisk the orange juice with the water and sugar until combined.
For the whipped cream, beat the cream until stiff peaks form.
For the whipped cream, beat the cream until stiff peaks form.
To assemble, cut the sponge cake in half. Spread some of the cream on one half.
To assemble, cut the sponge cake in half. Spread some of the cream on one half.
Place the other cake on top and brush it with the orange syrup.
Place the other cake on top and brush it with the orange syrup.
Cut the cake into strips. Melt the dark chocolate and spread some of it on a piece of parchment paper so it forms a rectangle. Place a piece of cake on top of the chocolate and roll it up. Repeat with the remaining cake and chocolate before refrigerating them for at least 30 minutes.
Cut the cake into strips. Melt the dark chocolate and spread some of it on a piece of parchment paper so it forms a rectangle. Place a piece of cake on top of the chocolate and roll it up. Repeat with the remaining cake and chocolate before refrigerating them for at least 30 minutes.
Unwrap the chocolate bars, pipe cream into their sides, and drizzle them with melted milk chocolate.
Unwrap the chocolate bars, pipe cream into their sides, and drizzle them with melted milk chocolate.
Allow the milk chocolate to set before serving.
Allow the milk chocolate to set before serving.
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