Torta al cioccolato arancione marmo

Choc-orange marble cake

Ingredients

60g dark chocolate, chopped
125g butter
2 teaspoons vanilla extract
1 1/3 cups castor sugar
2 eggs
2 cups self-raising flour (sifted)
¾ cup milk
1 tablespoon grated orange rind

Method

Pre-heat oven to 160C. Grease a 22cm Kugelhopf pan.

Melt chocolate in a bowl over simmering water; cool to room temperature.

Cream butter, extract and sugar in a  small bowl with an electric mixer until light and fluffy. Add eggs one at a time. Transfer to large bowl; fold in sifted flour and milk in 2 lots.

Divide mixture into 2 bowls, stir chocolate into 1 bowl and orange rind into the other. Drop spoonfuls of chocolate mixture into 1 bowl and orange rind into the other. Drop spoonfuls of chocolate mixture into the corners and centre of the cake pan. Spoon the orange mixture into the spaces. Swirl knife through mixture once or twice. Bake in oven for about 35 minutes. Let the cake stand for 5 minutes, before turning on to wire rack to cool.

Featured image: Torta in a Kugelhopf pan.

Credit: Elisa Bastiani

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