Orange and Chocolate Chiffon Cake

Method

1. In a large bowl, sift together all-purpose flour, baking powder, sugar, and a pinch of salt. Set aside.
2. In another bowl, whisk together water, vegetable oil, egg yolks, and grated zest of one orange until well combined.
3. Pour the liquid ingredients into the dry ingredients and mix vigorously to eliminate any lumps.
4. In a clean bowl, whip the egg whites with electric beaters until foamy. Add sifted cream of tartar and continue whipping until stiff peaks form.
5. Fold the whipped egg whites into the batter in two to three additions, using a gentle folding motion from bottom to top.
6. Pour the batter into an ungreased chiffon cake pan (tube pan with removable bottom). Do not grease the pan.
7. Bake in a preheated static oven at 160°C (320°F) on the lowest rack for about 55 minutes.
8. Immediately invert the pan on its feet and let the cake cool completely upside down.
9. Once fully cooled, unmold the cake.
10. For the ganache: bring heavy cream to a boil. Pour the hot cream over finely chopped dark chocolate and stir until smooth.
11. Transfer the ganache to a piping bag and decorate the cake: create a dripping effect around the edges and cover the top.
12. Finish with pieces of candied orange peel as a final touch.