ORANGE AND CHOCOLATE SPONGE CAKE

Today’s recipe is really easy, just a little twist of a basic yoghourt sponge cake.

You can have your cake warm, with the chocolate melted or chill with the chocolate solidified, both ways are delicious.

Ingredients:

3 eggs

1 natural yoghourt (115 g/4 oz.)

130 g of coconut sugar (14.6 oz.)

180 g of flour (6.3 oz.)

16 g of baking powder (0.6 oz.)

100 ml of olive oil (or another vegetable oil)

1 orange 

125 g of chocolate (4.4 oz.)

200 ml of heavy cream 

Preheat the oven at 175ºC (347ºF).

Blend the orange’s flesh and reserve.

Mix the flour and the baking powder, sift and reserve.

Beat the eggs with the sugar until it gets foamy.

Add half of the dry ingredients and mix.

Add the yoghourt.

Add the rest of the dry ingredients, then the orange and finally, the oil.

Beat until the blend is homogeneous.

Melt the chocolate and mix with the cream.

Put the mixture in a mold, previously greased, alternating the blend with the chocolate cream, and bake for 30-45 minutes or until a tooth stick comes out clean.

Remember not to open the oven before 25 minutes, so it can rise correctly.

Remove from the oven and keep it in the mold for 5 minutes.

Demold and put it on a rack until cool.

You can decorate with whatever you like, I chose some pansies from my garden, which are edible.