ORANGE CHIFFON WITH MEXICAN CHOCOLATE SAUCE

INGREDIENTS FOR MEXICAN CHOCOLATE SAUCE

• ½ cup heavy cream
• 170 grms dark chocolate chunks
• 2 tbsp black coffee reduction
• 2 tsp rum (optional)
• Pinch of red chilli powder

Garnish with roasted roughly sliced almonds on the sides.

PROCEDURE FOR ORANGE CHIFFON CAKE

• Pre-heat oven to 160C.  Grease baking tin with cake spray or oil and dust little flour.
• Beat eggs till fluffy.
• Incorporate sugar slowly till eggs double in volume.
• Pour in orange zest, orange juice and oil. Beat well till just combined.
• Add in dry ingredients and mix till just combined. Pour batter in prepared tin and bake till done.
• Remove from oven and cool it down before pouring the Mexican chocolate sauce

PROCEDURE FOR MEXICAN CHOCOLATE SAUCE

• Boil heavy cream in a saucepan over medium heat. Do not over boil as it will curdle.
• Mix in chocolate chunks till just combined.
• Pour in black coffee reduction and rum. Do not boil. Mix till just combined. Adjust the quantities according to how thin or thick you want.
• Add in a pinch of red chili powder and mix .
• Remove from heat and let it cool.
• Now pour the sauce on the cake.
• Garnish with roasted almonds and orange zest.
• Cake is ready!