Chocolate Caprese Cake with English Cream

Method

1. Prepare the English cream: Combine milk and cream in a saucepan with orange zest. Heat over medium heat to infuse. Meanwhile, whisk egg yolks with sugar until sugar dissolves. Once the milk is hot, strain out the zest and slowly pour the hot milk into the yolk mixture while whisking. Return to the saucepan and cook over low heat, stirring constantly with a spatula, until the temperature reaches 82°C (the foam disappears and the cream thickens). Immediately strain through a fine-mesh sieve into a bowl set over an ice bath to stop cooking. Cover with plastic wrap directly on the surface to prevent a skin.
2. For the Caprese cake: In a stand mixer with paddle attachment, cream together softened butter, acacia honey, and powdered sugar until light and fluffy. Gradually add the egg yolks one at a time, beating well after each addition. Sift together almond flour and cocoa powder, then add to the batter in two parts, mixing until combined. Fold in the dark chocolate chips.
3. In a clean, grease-free bowl (wiped with lemon), whip the egg whites with granulated sugar until stiff peaks form. Gently fold the egg whites into the batter in three additions, using a spatula and folding from bottom to top until just combined.
4. Grease the molds with butter and dust with rice flour. Fill each mold up to three-quarters full. Bake in a preheated oven at 160°C (320°F) for about 15 minutes, or until a toothpick inserted in the center comes out clean. The internal temperature should reach 94°C. Let cool slightly before unmolding.
5. To serve, place a warm Caprese cake on a plate, spoon some English cream around it, and garnish with fresh orange zest.