Chocolate and orange are an unforgettable duo in pastries but why? Chocolate highlights its nuances thanks to the taste of the citrus of the orange, which also has a sweet touch. Thus you get a sweetly seductive dessert but not cloying. It is not others to say that other citrus fruits also combine perfectly with cocoa, such as pachita or lemon, among others (although they are more acidic). Now, imagine the combined sweet-chitric contrast inside a spongy sponge cake. Fragrant joy! There is even more, since this dessert is very easy to prepare and you can cook it in the microwave. Yes, in just 5 minutes you will have a spongy and exquisite cake. Express cake! Without further ado, recipegratis uncovers the curtain with a dream recipe, so keep reading to discover how to make chocolate and orange cake in microwave. Pure culinary joy!
| 🚻 8 Diners | 🕘 30m | 🍵 Post | 🤯 Difness |
| Ingredients to make chocolate and orange cake in microwave: |
| For the cake :: 4 eggs 200 grams of flour 1 large orange 1 teaspoon of chemical yeast or baking powder 1 pinch of salt 200 grams of sugar (1 cup) | FOR THE COVERAGE :: |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chocolate and orange cake in microwave:
1. Separate the whites and yolks carefully, prevents any rest of the yolk from falling in the clear. Reserve separately. Then, beat the whites until you reach the snow point. To get the whites, add some salt before starting to beat. It begins with a moderate rhythm and then sees the speed increased, so the air bubbles will be small and more stable. Remember all utensils must be very clean, free of fat and dry, but will affect the mixture. If bats with a manual rod (by hand) remember all the above recommendations and add the following indications. Use a wide and deep container, so when you beat you can incorporate more air into the preparation. Beat with a movement from the bottom up, incline the bowl a bit and make that movement on one of the edges. You will see that in a few seconds the whites are lifted and without much effort. When you see the clear clear, something consistent and stable (sparkling and white) then you can add the sugar. Remember to reserve half to mix with the yolks.
Trick: Remember the whites must be at room temperature. Reserve half of the sugar to beat with the yolks.
2. To incorporate sugar you must do it slowly. First spray a little about preparation, like a drizzle. Beat again until the sugar is completely integrated and this process repeats several times until it ends half the sugar. Reserve the preparation. You will do that you alled the snow point because the mixture acquires a certain brightness and you can make peaks with the rod. The fire test will be to place it upside down (if you dare) or sideways so as not to risk. If when placing the bowl down, the mixture remains firm and does not fall, it is ready. This passed the test! Hand beaten!
3. Use another bowl to pour the yolks. Báte them for 3 minutes and, when they look well mixed, gradually incorporates the sugar, as you did clearly. Wait until sugar is completely diluted and integrates to continue adding sugar. When the yolks acquire a creamy and some whitish texture, it will be indicative that the mixture is ready.
Trick: Remember that yolks should be at room temperature.
4. Add the zest and orange juice to the preparation of beaten yolks and mix until completely incorporate. Book to continue with the recipe for the chocolate and orange cake without oven.
Trick: Remember to strain the juice, so you avoid the remains of Gajo.
5. Use a container to mix dry ingredients. First sift the flour and then add the yeast. Booking.
6. slowly incorporates dry ingredients into the yolks to form a homogeneous mass. Finally, add chocolate drops in preparation.
Trick: If you feel like a more intense orange flavor, add a copita of orange liquor or cointreau.
7. Incorporates creamy yolks little by little above the clear snow, do it for batches. Use a silicone spatula or a wooden spoon and apply enveloping movements to integrate both mixtures. Do it slowly to prevent preparation from falling. Then, repeat the little apocus until the mixture containing the yolks.
8. Gente a silicone mold, microwave or refractory plastic with vegetable oil. If you prefer, you can also sprinkle it with flour. Slowly pour the mixture into the mold to cover it completely. If you use a mold with complex shapes, use a spoon to fill the smaller spaces first and then empty the rest of the mixture little by little, to cover it completely.
9. Enter the mold into the microwave and apply maximum power for 5 minutes. First cook 2 and a half minutes, rest 30 seconds and end by cooking another 5 minutes. After 5 minutes, click the center of the orange sponge cake with a stick to know if it is cooked, if it is not, cook 1 minute more. Let the cake rest for a while before unmolding. After the weather, unmold (still warm) with great care and let stand on a rack.
10. Now its the turn of the chocolate ganache! Derritate butter and chocolate bars in the water bath or microwave. Remove constantly with a wooden spoon.
Trick: You can use 150 grams of chocolate in bar or 4 tablespoons of cocoa.
11. Add the condensed milk (milkmaid), remove constantly for 30 minutes or until thickens, and let it refresh at room temperature, before decorating the cake.
12. To decorate! Use a spatula or spoon to spread the chocolate in the cake. Add the orange and dry mint scrutiny over chocolate (optional). Finally, crown with a slice of orange (fresh or confited), a cinnamon branch and a peppermint sheet. What occurs to you?
13. Ready to taste! This chocolate and orange cake in microwave is perfect for coffee or to celebrate a birthday. Who can imagine that you baked it in 5 minutes? The texture of this dessert is very spongy and fragrant. I invite you to make the tough at home and then tell me. And if you want to discover more dessert recipes without oven, do not miss the one of this fantastic glutenless brownie to the microwave.
