Ingredients for 6 people
- 4 tablespoons orange zest
- 1 cup natural orange juice
- 1 and 3/4 cups flour for all uses
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 cup butter at room temperature
- 1 1/2 cup powdered sugar
- 1 cup of yogurt
- 2 tablespoons sugar
- 3-4 tablespoons unsweetened cocoa
- 5 tablespoons milk
- 3 eggs at room temperature, separate the egg whites from the yolks
- 50 grams of sugar (for egg whites)
- 90 grams of unsalted butter, cut into cubes
- 150 grams of dark chocolate couverture
- Or a tablespoon of honey
- Or a tablespoon of brandy
Implementation
- Beat the egg whites with the sugar in a tight meringue in the mixer bucket on high speed. Once the meringue is firm, transfer the mixture to a separate bowl to complete the recipe with the remaining ingredients.
- In a bowl sift the flour, add the baking soda, baking powder and mix with a fork. In the bowl of the mixer, beat the butter with the icing sugar for 3 minutes on medium speed, until it fluffs up.
- Then add the croquettes gradually or all together and mix the mixture very well until all the ingredients are joined together.
- Reduce the speed of the mixer and gradually add to the flour mixture the yogurt, the orange juice as you continue mixing at low speed.
- Then mix the meringue in the cake mixture, folding gently with a spatula. In a bowl, dissolve the cocoa with the milk and add it to the mixture.
- Butter and lightly flour a round mold. Pour the mixture and bake the cake in a preheated oven at 180 degrees for 55 to 60 minutes. Finally, leave to cool for 15 minutes and spread the chocolate icing.
- Put the butter, chocolate and honey in a bowl and place on top of a pot of simmering water (ben marie).
- Stir until the chocolate melts and remove from the heat. Add the brandy and stir.