Happy baking!INGREDIENTS FOR CHIFFON CAKE
6 eggs, large
1 egg white, additional
25 grms corn flur
300 grms castor sugar
1 tbsp baking powder
½ tsp salt
2 tbsp orange zest
120 ml vegetable oil
Juice from 2-3 oranges
INGREDIENTS FOR MEXICAN CHOCOLATE SAUCE
½ cup heavy cream
170 grms dark chocolate chunks
2 tbsp black coffee reduction
2 tsp rum (optional)
Pinch of red chilli powder
Garnish with roasted roughly sliced almonds on the sides.
PROCEDURE FOR ORANGE CHIFFON CAKE
Pre-heat oven to 160C. Grease baking tin with cake spray or oil and dustittle flour.
Beat eggs till fluffy.
Incorporate sugar slowly till eggs double in volume.
Pour in orange zest, orange juice and oil. Beat well till just combined.
Add in dry ingredients and mix till just combined. Pour batter in prepared tin and bake till done.
Remove from oven and cool it down before pouring the Mexican chocolate sauce
PROCEDURE FOR MEXICAN CHOCOLATE SAUCE
Boil heavy cream in a saucepan over medium heat. Do not over boil as it will curdle.
Mix in chocolate chunks till just combined.
Pour in black coffee reduction and rum. Do not boil. Mix till just combined. Adjust the quantities according to how thin or thick you want.
Add in a pinch of red chili powder and mix .
Remove from heat and let it cool.
Now pour the sauce on the cake.
Garnish with roasted almonds and orange zest.
Cake is ready!