Chocolate chiffon cake with orange scent, I’ll reveal the trick to make it very high! Italian Cuisine

The Orange Scented Chocolate Chiffon Cake is amazing! Enjoyable and refreshing, no one can resist the temptation to eat at least one slice

The orange scented chiffon cake is fabulous! Of great scenic effect in its simplicity, it has a very soft taste that no one says no to. And how can you blame him? Very soft and fluffy, even if cooked in the oven it remains moist and when you see it you can’t help but give in to the desire to cut it with the knife that you will feel slipping inside without finding any resistance.

Quick and easy to doit’s perfect for a festive occasion or to be savored as a dessert at the end of a meal for a family dinner.

Orange scented chocolate chiffon cake here’s how it’s done

There Orange scented chocolate chiffon cake is fantastic! tender and delicate, it melts in the mouth from the first sip, pampering the palate with its amazing, simply irresistible flavour.

Inviting and full of taste, it will surely make you look great when you present it. After all, the combination of chocolate and orange is simply fantastic and never tires. So get ready why everyone will ask you for the recipe! The secret to having a very high and very soft chiffon cake? But only one: that is, do not beat the egg whites too much, they will have to remain soft.

Made in: few minutes

Cooking: oven, 160° for 1 hour

• Instruments
• two bowls
• a whip
• a mold for chiffon cake
• a spatula

• Ingredients
• a pinch of fine salt
• grated zest of 1 organic blonde orange
• 140 ml of sunflower oil
• 12 and a half tablespoons of cake flour
• 180 ml of filtered organic blonde orange juice
• 8 g of cream of tartar
• 16 g of vanilla baking powder for cakes
• 350 g of organic eggs
• 20 tablespoons of granulated sugar
• 50 g of cocoa powder
• to complete
• a few slices of candied orange
• 100 ml of liquid fresh cream
• some fresh mint leaves
• 150 g of extra dark dark chocolate

Orange scented chocolate chiffon cake, procedure

Mix the flour with the sugar, the baking powder, the salt and the cocoa to have a single powder that you will sift through. Add the yolks already emulsified with the oil and the orange juice and, finally, incorporate the egg whites already whipped with the cream of tartar into the homogeneous mixture until you have a rather firm meringue.

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Transfer the uniform mixture into a chiffon cake mold and bake at 160° for at least an hour. At the end of cooking, take the cake out of the oven and let it cool before inverting it onto a nice serving dish where you will cover it with the cooled chocolate ganache made by mixing the cream brought to the boil with the melted chocolate. Decorate with candied orange slices and scented with mint leaves.

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