Chocolate cake and fasting with aromas of citrus have the dominant discourse. Simple and swift procedures without using a mixer, without eggs without butter.
Simply mix the ingredients of the cake with a spoon, add the mixture by the scoop to the form, creating a checkerboard pattern alternating the chocolate and the white mixture. As we do with the zebra cake. Optionally you can flood with a velvety chocolate ganache. Garnish with rolls of orange zest from Orange Spoon Sweet and enjoy it with less… remorse.
Yours!
Simply mix the ingredients of the cake with a spoon, add the mixture by the scoop to the form, creating a checkerboard pattern alternating the chocolate and the white mixture. As we do with the zebra cake. Optionally you can flood with a velvety chocolate ganache. Garnish with rolls of orange zest from Orange Spoon Sweet and enjoy it with less… remorse.
Yours!
*Click with your mouse on the images to learn more.
| work: 30′ | time: 1h:00′ | medium: |
Ingredients (8 servings)
|
In the beginning sift the flour with the baking powder and baking soda. You leave it aside. After you wash the oranges, dry them and take the zest of one. You squeeze them with the mandarins and keep the juice aside for when you need it. In a bowl put the icing sugar, oil, the fresh juice, extract and orange zest and stir with a whisk briefly. |
Add the flour in three portions and gently mix for a while to the liquid ingredients in the bowl. |
Divide the cake mixture into two equal parts. Dissolve the cocoa in a little orange juice to become like cream. |
In the bowl with the white mixture add the cocoa cream. Mix to become a uniform mixture of chocolate. |
To a round form with Ø22cm (Ø8.7in), greased and floured, add a few tablespoons of the white mixture, spaced. |
In spaces pour tablespoons of the chocolate mixture. |
Above the chocolate mixture pour white slurry. |
Repeat the same procedure, continuing to add spoonfuls alternately over the last addition. If you want you can put it in the oven or… |
… make swirls with a chopstick. |
Bake in a preheated oven with air, at 170℃ (338℉, Gas Mark:3.5) for 30′-35′. |
Remove from the oven, allow for 10' and then remove from the form and let it cool completely, upside.
|
Icing
In a small bowl, pour a little cold water and sprinkle over the gelatin. Mix gently and set aside to rise for a while. |
In a small saucepan, over low heat, add water and sugar to melt. Once the sugar is melted add the cocoa and mix well to dissolve. Add one tablespoon syrup. Include the inflated gelatin. Add the milk cream. Mix well and remove from the heat just as it begins to boil around the walls of the pot. |
Transfer to a jug to cool faster and to frost easy. Place the cake on a wire base and all together onto wax paper to keep off excess glaze. Pour the ganache. Allow to cool the first layer glazing and repeat a second time. Garnish with what you want. |
