Cake Flour
1 cup (ch) of butter
1 cup (ch) of sugar
4 large egg yolks, beaten
A pinch of vanilla extract to taste
2 cups (ch) of chopped almonds
2 cups (ch) of all-purpose flour sifted with baking powder
Orange juice from 1 orange
Grated zest of 1 orange
4 tablespoons (sopa) of unsweetened cocoa powder sifted
6 tablespoons (sopa) of milk
Filling and Topping
1 kg of dark chocolate, chopped
1 liter of fresh heavy cream
Cake Flour
1 cup (ch) of butter
1 cup (ch) of sugar
4 large egg yolks, beaten
A pinch of vanilla extract to taste
2 cups (ch) of chopped almonds
2 cups (ch) of all-purpose flour sifted with baking powder
Orange juice from 1 orange
Grated zest of 1 orange
4 tablespoons (sopa) of unsweetened cocoa powder sifted
6 tablespoons (sopa) of milk
Filling and Topping
1 kg of dark chocolate, chopped
1 liter of fresh heavy cream
Cake Flour: beat the butter and sugar until creamy
Add the eggs, vanilla, and almonds; beat until well combined
Divide the mixture into two equal parts
In one part, mix in half the flour, orange juice, and grated zest; mix well
Set aside
In the other part, add the remaining flour and cocoa powder; mix
Add milk and mix well
Pour the batter into two prepared loaf pans and bake at a medium oven temperature
Let cool completely, then remove from pans
Filling and Topping: melt the chocolate in a double boiler and add heavy cream to achieve a shiny mixture
