Description
Offered to taste a cake flavored with orange zest and generously flavored with chocolate. This is a very tasty, slightly moist cupcake, especially a good 2-3 days, because chocolate keeps the cake from drying out and contributes to its rapid maturation. For the recipe thank you from my heart MAKL Marina, it refers to the source: a cooking journal for the year 1995. Me minor changes.
Ingredients
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Brown sugar
130 g
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Flour
250 g
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Starch
50 g
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Butter
200 g
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Orange zest
1 piece
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Chicken egg
5 piece
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Leavening agent
2 tsp
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Dark chocolate
250 g
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Cream
150 ml
Cooking
With a well-washed orange to remove the zest, add it to softened butter and begin to whisk. For cakes making use unrefined cane sugar Demerara FINE, small cluster, and thus the aroma and taste of Demerara, makes this product indispensable for baking fragrant.
In the process of whipping gradually add sugar (the whole) and the eggs (one or all).
To connect wheat flour, starch, baking powder, sift.
Add 1 tbsp of flour into the beaten egg mass, gently stir the dough until smooth.
Rectangular cake pan to cover with baking paper (sides and bottom). Put the dough, flatten. Bake in the oven for about an hour at a temperature of 180-200 C. the Finished cake to cool on rack (preferably overnight), covered with a napkin (when slightly cooled). The cake always cracks, this is normal.
To prepare glaze, break the chocolate into pieces, pour over the cream, melt on a low heat until dissolved under constant stirring.
Cupcake cut in half lengthwise, then each piece cut into 3 parts, for a total of 6 long strips of cake. Spread a strip of cupcake with melted chocolate, put the following, spread, etc. to Gather naturally need not to disturb the original appearance of the cupcake.
Then assembled the cupcake secured on the perimeter of the medical bandage at a time, until chocolate solidifies.
Then cover top and sides with icing. Leave in the refrigerator overnight until fully cured. Cupcake is well-cut, not falling apart.
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