Orange Chocolate Cake

Ingredients

• 100 g Choco Corn Flake
• 40 g block chocolate
• 80 g soft butter
• 1 EL orange zest
• 80 g sugar
• 3 eggs
• 50 g chopped almonds
• 25 g cocoa powder
• 2 drops rum aroma (optional; or 1 EL rum)
• Salt
• butter (for the molds)
• sugar (for the molds)
• 1 orange

Instructions

1. 1.

   Preheat the oven to 180°C. Grease six heat‑proof molds and dust with sugar. Fill the baking pan of the oven with water and place it in the oven.

2. 2.

   Grind the cornflakes finely (place them in a freezer bag, seal, and crush with a rolling pin or use a food processor). Chop the chocolate finely. Cream the butter and 40 g sugar together. Separate the eggs. Gradually fold in the yolks. Add the cornflakes, almonds, chocolate, cocoa, orange zest, optional rum aroma, and a pinch of salt, then mix well.

3. 3.

   Beat the egg whites with the remaining sugar until stiff peaks form, then gently fold into the batter.

4. 4.

   Fill the molds two thirds full with the batter and bake in a water bath at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 25 minutes. While baking, wash and dry the orange. Grate some thin zest from the orange and cut the rest into thin slices. After baking, remove the molds from the oven, let them cool, and garnish with orange slices and zest.