- 1 teaspoon liquid oil
- 3 eggs
- 100 grams of margarine
- 2.5 cups of flour
- 1 package baking powder
- 1 tablespoon cocoa
- 1 cup of powdered sugar
- 1/2 cup milk
- 150 grams of bitter chocolate (containing 60 percent cocoa)
- 1 sweet spoon orange peel rim
- 350 gram milk chocolate
- 5 tablespoons margarine
- 1.5 tablespoon cocoa
- 5 tablespoons powdered sugar
- 1/3 pack cream
For filling cream:
- 1/2 tea cup warm milk
How is it prepared?
Put eggs and margarine in a bowl. In the middle period, start with a mixer until you get a creamy consistency.
Then break the eggs one by one. Continue flapping after each egg you break.
Then add milk and liquid oil into this mixture and mix well.
Melt the chocolate in a benmerian way, add some mild flavor at room temperature and beat.
Stir the flour in a controlled manner. At this stage we recommend adding flour and mixing with a spatula. So you have prevented the amount of flour from getting too much or too little.
Feed all ingredients with a spatula from top to bottom and mix until the flour remains.
After thoroughly mixing with cocoa, vanilla, orange peel gentle, and baking powder, transfer a lubricated cake bag with oiled and floured round cuffs.
Cook for about 25 minutes in a preheated oven at 180 degrees. Get help from a Kurdistan to check if it is cooked.
Take it out and let it cool down at room temperature.
Melt the bitter chocolate in benmari style.
Beat margarini in a bowl until it has a creamy consistency.
Add the cream and stir it for a few more minutes.
Then add the melted chocolate gradually and continue whisking.
Finally, add powdered sugar and cocoa and beat for a few more minutes. Cover the filling cream you prepared with stretch film and let it rest for 15 minutes in the cupboard.
For the filler:
Divide the baked and rested cake into halves with the help of rope or knife.
Lightly squeeze both pieces with warm milk spoon spoon.
Then, place a medium size cube base.
Apply a filling cream on it.
Cover the other part with a spatula after filling.
After decorating with an orange peel slice, rest for about 3 hours in the fridge and 1 night if you have time. Then slice and serve.
For the consolidation phase:
Serve after decorating with orange rind.