The holidays are now over but are you still craving candied fruit and chocolate?
Today we thought we would offer you a simple and delicious recipe, rich in dark chocolate and candied orange: Chocolate and Orange Donut. Soft and fragrant, super easy to prepare and perfect for your springtime snacks and breakfasts!
You need just a few simple ingredients, but if chosen carefully aiming for quality, the result will be amazing: Sal De Riso - Flour for shortbread and cakes by Molino Colombo, 80% dark chocolate bar by Domori and Orange Peel by Agrimontana.
Here is the recipe for you!
300 g Sal De Riso - Molino Colombo shortbread and cake flour
110 g sugar
2 eggs
170 ml milk
80 ml seed oil
One sachet of baking powder
60 g of Orange Peel from Agrimontana
100 g of Domori's 80% dark chocolate bar
One orange (untreated)
In a bowl, beat the eggs with the sugar until light and fluffy. Add the milk and oil and mix until smooth.
Combine the sifted flour with baking powder and grated orange zest and process until the batter is smooth and lump-free.
Add the roughly chopped chocolate with a knife and the diced orange zest.
Stir to distribute and then pour into a buttered and floured bundt pan mold.
Bake at 180°C in a preheated static oven for 55 to 60 minutes. Check the baking with a toothpick.
The result will be a soft and fluffy cake with different textures given by the chocolate and the orange zest cubes. Great for a tasty and energizing breakfast, either dunked by a cup of fresh milk or with a fruit juice: we recommend pairing a slice of homemade doughnut with Denis Dianin's Invero Fruit Juice ACE Multivitamin, with orange juice and pulp, tangerine juice, mango, carrot, lime, to face your spring days at their best!
We are sure it will be a hit!
