Indulgence of the Senses
Ingredients: - 6 eggs - 230 g sugar - grated zest from 2 untreated oranges - 70 ml freshly squeezed orange juice - 400 g grated chocolate mix, ½ dark and ½ white or just bittersweet - 250 g soft butter, cut into pieces - 50 g flour - vanilla powdered sugar for decoration
To prepare a special cake that will delight both the eyes and the taste buds, start by mixing the 4 eggs with 130 g of sugar. Using an electric mixer, beat the eggs for 3-4 minutes until the mixture triples in volume and acquires a creamy, airy, and fluffy texture. It is essential that this step is done well, as aerating the eggs will determine the final texture of the cake. Once you have achieved this consistency, add the grated orange zest, which will provide a citrus scent and a note of freshness.
In a separate saucepan, place the remaining sugar over low heat, along with the freshly squeezed juice from 2 oranges. Stir gently until the sugar completely dissolves. It is important not to let the mixture boil, but just to warm it slightly so as not to lose the aroma of the orange juice. Once the sugar has dissolved, remove the saucepan from the heat and add the grated chocolate. Stir quickly and vigorously to allow the chocolate to melt evenly into the warm mixture.
After the chocolate has completely melted, integrate the diced butter. Mix the composition with a spatula or a mixer until the butter is fully incorporated and you obtain a uniform mass. Let the mixture cool slightly, but not so much that it hardens. Once it has cooled, start adding the egg mixture, one tablespoon at a time, gently mixing after each addition to avoid losing the air from the eggs.
Sift the flour into a separate bowl and gradually add it to the mixture, mixing with an overturning motion, from top to bottom, to achieve a uniform paste. This method will help avoid the formation of lumps and will maintain the fluffy texture of the cake. Once the flour is fully integrated, pour the mixture into a round mold with a diameter of 26 cm, which you have previously lined with baking paper.
Place the mold in a high-sided tray and fill the tray with hot water up to halfway up the height of the cake mold. This process, known as "bain-marie," will help bake the cake evenly and prevent it from drying out. Place the tray in the preheated oven at 180 degrees Celsius and bake for about an hour. The cake is ready when it is set, firm, and has a golden and browned crust on top.
Once baked, transfer the cake from the water tray to a cooling rack and let it cool completely in the mold. When it is cool enough, carefully remove it onto a plate by inverting it. For an elegant finish, slice the cake and dust it with vanilla powdered sugar before serving. This dessert will surely be a star at any table!
