Giant pim’s with bitter orange and dark chocolate

A Pim’s is good. Homemade is very good, even excellent. And in a giant version, it’s absolute delicacy.
A soft sponge cake, bitter orange jam and a layer of crunchy chocolate make up my Pim’s. It’s really, really too good!

The only difficulty with the recipe lies in tempering the chocolate, an essential step if you want it to be crunchy. Well, it’s still not that complicated. I explained everything to you This article.

We really liked this cake. It is to be redone absolutely!

Giant pim’s with bitter orange and dark chocolate:


2 eggs
50g sugar
60g flour
1/2 tsp baking powder
Preheat the oven to 180°C.

Start by mixing the flour and baking powder.
Separate the whites from the yolks.

Whisk the whites.
When they start to become foamy, increase the speed slightly and add the sugar very gradually, spoon by spoon.

Then add the yolks and whisk briefly.
Add the flour/yeast mixture. Whisk for a few more seconds, just long enough to mix everything together.

Pour the batter into a 20cm silicone mold.

Bake for approximately 15 minutes.

When it comes out of the oven, turn the cake out onto a wire rack and let it cool down before gently unmolding it.
Let cool completely.

Candied bitter oranges:

250g bitter orange marmalade
2 sheets of gelatin

Rehydrate the gelatin in cold water for a good 10 minutes.

Warm the jam slightly in the microwave.
Add the well-drained gelatin. To mix together.

Let cool downthen pour over the cold sponge cake.
Leave to cool completely in the fridge.


150g dark chocolate (Guayaquil 64%)
1.5g cocoa butter (Mycryo)

Melt the chocolate in 30 second increments in the microwave.
Mix each time. Your chocolate should be around 50°C at this time.
Lower the temperature to 34/35°C.
Add the Mycryo and mix well.

When the chocolate is at 32°C, pour it over the cake placed on a grid, itself on a flexible plate.
Spread the chocolate with a spatula to have the thinnest possible layer then taper the plate briskly on the work surface to even it out. Immediately remove the cake from the grid, before the chocolate sets, by passing the spatula underneath.

The cake is ready as soon as the chocolate is set.

You can recover the excess chocolate on the flexible plate as soon as it too has set and put it back in the box for next use.

To finish: the only drawback of this cake is the cutting. It is not easy to cut chocolate cleanly. You have to go very gently, and possibly heat the blade slightly.

If you don’t want to bother tempering the chocolate, you’ll lose the crunch, but it’ll be easier to cut.

You can choose other jams and even other chocolates by adapting the tempering here. A giant Pim’s with cherry jam and covered in white chocolate must be very nice, right?

This cake can easily be made the day before. The chocolate layer protects it. The sponge cake becomes denser. It is in my opinion even better.

If you want to make your own bitter orange marmalade, now is the time. The recipe is here.

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