CHOCOLATE CAKE WITH ORANGE & GINGER JAM

In the Italian folklore, “La Befana” is an old lady who visits children on the eve of the Feast of the Epiphany to fill their socks with sweets&candies if they were good the previous year, or coal if they were bad. I still remember the excitement as a child when waking up on the Epiphany day and running downstairs to see what La Befana delivered to me. So far, I found mostly sweets than coal 😉

After this very tough year, we all deserve some sweetness. So let’s celebrate the end of the holidays with a final – I promise! – sweet treat! What about a nice slice of this spongy chocolate cake with orange jam? 🍊🍫
After tomorrow: detox mode ✅

InstaRecipe

Ingredients

75 gr Novi Dark Chocolate with orange zest and almonds (alternatively, dark chocolate and you can add some orange zest)
75 gr butter
100 gr sugar
3 eggs
250 gr flour
60 gr potato starch
30 gr cocoa powder
16 gr baking powder
1 glass almond milk
60 gr chopped hazelnuts
Rigoni di Asiago orange & ginger jam for filling

Procedure
•Melt the chocolate and the butter, and let cool down.
•Mix the dry ingredients.
•In a bowl, whisk the eggs with the sugar, then add the chocolate mixture and stir well.
•Add the dry ingredients while alternating the almond drink.
•Add 50 gr hazelnuts and stir well.
•Pour the batter on the cake tin (which you have previously covered with baking paper). Sprinkle the remaining hazelnuts on top.
•Bake in preheated static oven 180°C for 45 minutes.
•Let the cake cool down. Then, cut horizontally and spread the jam.

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