Preparation time 30 minutes + 25 minutes of cooking
Ingredients for 8/10 persons:
130 g of flour
12 g of cocoa
100 g of sugar
100 g butter, softened
75 g of dark chocolate melted and warm
1 teaspoon baking powder
1 pinch of salt
3 tablespoons orange liqueur
80 g of cream
1 teaspoon powdered sugar + q.b. for dusting
fillets of orange peel
In a bowl mount the butter with sugar and flavor with the zest of the orange. Without ceasing to mix add the chocolate, then the eggs, one at a time.
Sift the flour mixture with the cocoa, baking powder and salt.
Stir with a spoon and flavor with liquor.
Pour the mass into the mould impressions, level and bake at 175 degrees for 25 minutes. Remove from the oven and wait 5 minutes before deforming on wire rack to cool.
Decoration: Recompose the cake on a serving plate. Whip the cream with a teaspoon of sugar, then put it in a pastry bag with a star nozzle media and garnish each with a dollop of sweet cream. Complete the seal with fillets of orange peel and a light sprinkling of powdered sugar.