Italian
Chocolate and Orange Cake
by cookwithfez · 25.3K subscribers on YouTube
A moist chocolate cake made with the emulsified method, flavored with orange and brushed with an alcoholic Contreau syrup. Rich and aromatic.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
15 items- Buttersoftened
- Honey
- Melted Chocolatemelted chocolate
- Eggquantity not specified by chef
- Flourall-purpose flour
- Unsweetened Cocoaunsweetened cocoa powder
- Yeastbaking powder
- Salta pinch
- Chocolate Chipschocolate chips
- Candied Orangecandied orange
- Waterfor the syrup
- Sugarfor the syrup
- Vanillafor the syrup
- Lemon Zestfor the syrup
- Cointreauorange liqueur
Method
- Butter and flour the cake molds, then freeze them.
- In a blender, combine softened butter, honey, melted chocolate, whole eggs, flour, cocoa powder, baking powder, and salt. Blend for 1 minute.
- Add chocolate chips and candied orange, then blend for only 10 more seconds to keep some texture.
- Pour the batter directly into the prepared molds (no piping bag needed).
- Place the molds in the refrigerator to rest.
- For the alcoholic syrup: heat water, sugar, vanilla, and lemon zest until the sugar dissolves. Remove from heat and stir in Contreau.
- After resting, make a cut lengthwise along the top of each cake with a buttered knife.
- Bake at 165°C (330°F) for about 40 minutes.
- Remove from oven, immediately turn out the cakes, and generously brush all sides with the alcoholic syrup.
- Let cool completely before slicing and serving.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
