When chocolate and orange come together, they create a dessert that’s simply delightful.
Chocolate–orange slices are one of those desserts that promise something special at first glance and then completely win you over with the very first bite. They bring together a soft chocolate base, a silky mascarpone cream, and fresh orange slices that create a true explosion of flavor.
When we were younger, we often made fruit-and-jelly desserts because they were quick, easy, and always pretty to look at. What we loved most was how the fruit stayed beautifully fresh under the transparent glaze, and how the dessert always felt a little special despite its simplicity. Since those desserts were usually made with gelatin, over the years we developed our own vegan alternative — an agar agar glaze. Agar agar is a plant-based gelling agent made from seaweed that provides the same jelly-like effect as gelatin, but without affecting the flavor, color, or aroma of the dessert. Instead of gelatin sheets, we simply use a few grams of agar agar, which always delivers a perfect result.
These slices have a soft chocolate base that pairs beautifully with a light, creamy layer, and on top, they’re finished with juicy orange slices. The oranges add freshness and a stunning pop of color, while the agar agar glaze gently coats them and creates that perfectly smooth, glossy finish we absolutely love. One of the best things about this dessert is the creativity it invites. While we used oranges, you can easily experiment with other citrus fruits or even different combinations — mandarins, grapefruit, berries, kiwi, you name it. Every fruit will shine in its own way beneath the transparent glaze. And if you have kids, definitely let them join in — arranging the orange slices and creating patterns on the cream is a fun part of the process that they’ll enjoy.
These slices are so refreshing, delicious, and simple to make that they’ll quickly become one of those desserts you’ll want to return to again and again.
Recipe
Chocolate-orange slices
Ingredients
SPONGE CAKE
- 200 g 1 cup + 2/3 cup flour
- 20 g 3 tbsp cacao powder
- 12 g 1 tbsp baking powder
- 45 g 1/2 cup almond meal
- 50 g 1/3 cup coconut sugar
- 6 g 1 tbsp powdered egg substitute or ground flaxseed
- 370 ml 1 1/2 cup plant-based drink
- 40 g 2 tbsp agave syrup
- 40 g 1/4 cup coconut oil
CREAM & GLAZE
- 125 g ½ cup vegan mascarpone
- 100 ml ⅓ cup + 1 tbsp chilled vegan whipping cream
- 25 g 3 tbsp powdered sugar
- 2-3 oranges
- 2 dl 1 cup water
- 60 g 3 tbsp agave syrup
- 10 g 2 tsp agar agar
Instructions
SPONGE CAKE
- Put flour, cacao powder, baking powder, almond meal, coconut sugar and egg substitute in a bowl and mix well.
- Add the plant-based drink, agave syrup and melted coconut oil and mix well with a whisk or electric mixer.
- Pour the mixture into a baking dish measuring 20 cm x 25 cm (8'" x 10 " ) and bake for 25 minutes at 180 °C (350 °F).
- Place the cake on a cooling rack and allow it to cool down.
CREAM
- In a large bowl, whip the chilled vegan whipping cream until it becomes firm.
- Add the mascarpone and continue whisking until the mixture is smooth and creamy.
- Finally, mix in the powdered sugar and whisk just until all the ingredients are well combined into a uniform cream.
- Spread the cream evenly over the sponge cake, then arrange the orange slices on top.
- Prepare the dressing by putting water, agave syrup and agar agar in a pot and bring to a boil.
- Boil for 5 minutes, then set aside and allow to cool slightly (let it cool so that it is not too hot but does not get completely hard at the same time).
- Slowly pour cooled topping over the cream and oranges and place in the fridge for it to harden completely.
