Orange Easter Cake with Chocolate

Easter cake with a pronounced orange flavor and chocolate pieces. You can add candied orange fruits and orange liqueur to the dough.

Cooking: 1 hour

Servings: 8

Ingredients

• Milk – 150 ml
• Eggs – 2 pcs.
• Butter – 80 g
• Sugar – 100 g
• Fresh yeast – 20 g (or 7 g dry)
• Flour – 350-400 g
• Chocolate – 100 g (1 bar)
• Orange – 1 pc.
• Vanilla sugar
• Vegetable oil
• Dried apricots or candied orange fruits, for decoration (optional)

For glaze:

• Powdered sugar – 100 g
• Gelatin – 1/2 teaspoon.
• Orange juice – 2 tablespoon.
• Water – 2 tablespoon.

Instructions

1. Crumble fresh yeast, add 1-2 teaspoon of sugar from the total amount, a little warm milk (about 36-38 degrees), and 2 tablespoon. with a heap of flour, also from the total, and stir well. Cover and send to a warm place for about 25-30 minutes.
2. Remove the zest on a grater from half of the orange and squeeze the juice. 50 ml of juice is needed for the dough, and about 2 tablespoon. – for the glaze. Stir eggs, sugar, vanilla sugar, add salt if desired. Then add oil at room temperature and rub with a whisk. Add zest, remaining milk, 50 ml orange juice, stir. Add suitable yeast and stir. Adding flour, knead the dough with a spatula. It should be sticky and sticky. Cover the bowl with the dough and leave in a warm place for 1 hour.
3. In the meantime, slice the chocolate, leaving some for garnish. Stir in the pieces of chocolate into the dough that has come up. With hands, oiled with vegetable oil, form the cakes and put them in the molds. Cover and let stand. Bake the matched cakes in a preheated oven at 170 degrees for about 45 minutes. Be guided by your oven and the size of the molds. Allow ready-made cakes to cool on a wire rack.
4. Make an icing for cakes. To do this, take half a teaspoon of gelatin, pour orange juice. Add water to the icing sugar and stir well. Heat over low heat, stirring constantly, until the sugar dissolves and the mixture begins to boil. Then send the swollen gelatin there, stir. Immediately, while the mixture is hot, beat with a mixer. Whisk until you like it, I leave the glaze a little thin, as it hardens very quickly, and I love smudges.
5. Cover the cooled cakes with icing. Put pieces of dried apricots in a circle, sprinkle the middle with chopped chocolate.

   

Bon Appetit!