INGREDIENTS 4 eggs 450 gr sugar Orange zest 400 gr all-purpose flour 250 ml fresh milk 250 gr Horio Soft with Cow Butter 20 gr sifted cocoa a pinch of saltINGREDIENTS For the Glaze 200 gr grated or chopped dark chocolate 1 egg yolk 80 gr confectioners sugar 15 gr Horio Soft with Cow Butter | | DIRECTIONS- Beat eggs and sugar in a mixer. Add Horio Soft with Cow Butter, milk and remaining ingredients until the batter turns into dough. Allow the dough to rest for a while.
- Butter a cake tin and put the dough inside. (Caution: Make sure the dough does not rise above 2/3 of the tin’s height).
- Cook cake in a preheated oven at 180 degrees for approximately 45-50 minutes.
- Allow for the cake to cool off while you prepare the glaze.
- Melt the dark chocolate in a bain-marie. Stir with a wooden spoon and let it reach a lukewarm temperature.
- Mix in Horio Soft with Cow Butter and then add the sugar.
- Add the egg yolk last and stir quickly so that it is completely absorbed into the rest of the ingredients.
- Remove the cake from the tin and place it on parchment paper. Brush the cake, using a spatula, with the chocolate glaze and place in the refrigerator for half an hour before serving.
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