- 350gr. sugar
- 450gr. sifted flour
- 50gr. cocoa
- 1 pinch of salt
- zest of 2 oranges
- 1 sachet of baking powder
- 180ml seed oil + a little extra for the pan
- 1 cup water (tap temperature)
- 1 cup orange juice
- 100gr. coarsely chopped walnuts
- 125gr. chopped couverture
For the icing:
- 200gr. chopped couverture
- 1 teaspoon tablespoon olive oil
Preheat the oven to 180oC and grease a medium pan measuring 25x35cm. In a large bowl, mix all the solid ingredients for the cake except the nuts.
In a second bowl, mix the orange juice and zest with the seed oil and water. Pour the liquid mixture into the bowl with the solids and mix well with egg yolk. Keep some nuts aside for decoration and mix the rest in the cake mixture together with the chopped couverture, stirring with a spatula.
Pour the final mixture into the oiled pan and put it in the oven for about 40 minutes or until you put your knife in the center and take it out clean. If it has dough stuck on it when it comes out, it needs a little more baking. Unbake the cake and let it cool.
Then prepare the icing: Melt the couverture in the microwave or in a baking pan and stir in the oil. Pour the icing over your cake and sprinkle with the nuts.
Once the chocolate has set, the cake is ready to serve.