ORANGE CHIFFON WITH MEXICAN CHOCOLATE SAUCE

Happy baking!

INGREDIENTS FOR CHIFFON CAKE

1. 6 eggs, large

2. 1 egg white, additional

3. 200 grms all-purpose flour

4. 25 grms corn fl

   
   ur

5. 300 grms castor sugar

6. 1 tbsp baking powder

7. ½ tsp salt

8. 2 tbsp orange zest

9. 120 ml vegetable oil

10. Juice from 2-3 oranges

INGREDIENTS FOR MEXICAN CHOCOLATE SAUCE

1. ½ cup heavy cream

2. 170 grms dark chocolate chunks

3. 2 tbsp black coffee reduction

4. 2 tsp rum (optional)

5. Pinch of red chilli powder

Garnish with roasted roughly sliced almonds on the sides.

PROCEDURE FOR ORANGE CHIFFON CAKE

1. Pre-heat oven to 160C.  Grease baking tin with cake spray or oil and dust

   
   ittle flour.

2. Beat eggs till fluffy.

3. Incorporate sugar slowly till eggs double in volume.

4. Pour in orange zest, orange juice and oil. Beat well till just combined.

5. Add in dry ingredients and mix till just combined. Pour batter in prepared tin and bake till done.

6. Remove from oven and cool it down before pouring the Mexican chocolate sauce

PROCEDURE FOR MEXICAN CHOCOLATE SAUCE

1. Boil heavy cream in a saucepan over medium heat. Do not over boil as it will curdle.

2. Mix in chocolate chunks till just combined.

3. 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.

4. Add in a pinch of red chili powder and mix .

5. Remove from heat and let it cool.

6. Now pour the sauce on the cake.

7. Garnish with roasted almonds and orange zest.

8. Cake is ready!

#SignatureBites #chocolatecake #orangechiffoncake #cake #roastedalmonds