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Chocolate cake with orange juice sauce

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Chocolate cake with orange juice sauce

Chocolate cake with orange juice sauce

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Ingredients:


150 g Lurpak Butter
120 gr flour
50 g almond powder
A teaspoon of baking powder
150 g chocolate
Teaspoon vanilla
Pinch of salt
, 100 g grated black chocolate
3 tablespoons cream
5 tablespoons orange juice
50 g sugar


How to prepare:

- Puff pastry dough is placed on the workbench, and sprinkle with a little flour if something is soft.


Sift flour and baking powder and set aside.


Melt chopped chocolate in a water bath with the amount of butter.


- Remove the chocolate from the fire and add the flour sifted with baking powder and a quantity of sugar.


- The eggs are separated and the whites of the eggs begin to whisk with a pinch of salt. Once you get a foamy form, add an amount of sugar without increasing the whisking until it gets a snowy shape, and not a meringue, so that the cake’s texture is light, soft and brittle at the same time.


- Whisk the egg yolk with vanilla and the remaining amount of sugar, and whisk well, then add the amount of almond powder and mix (melted chocolate with butter mixed with flour and baking powder) whisk or mix a light mixture, then with a spoon or spatula, add the whipped egg white with sugar gradually.


- Pour the cake mixture into the greased tray and sprinkle with flour gently and intervene until baked in a preheated oven at a temperature of 180 ° C from 35 to 40 minutes and can reduce the oven temperature to 150 ° C in the last 10 minutes.


- Take out from the oven and leave until cooled a little, then gently pull out from the tray and put on a net until completely cooled and decorated with melted chocolate or fine sugar.

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