- 250 ml water
- 250 g cow milk butter
- 50 g ION cocoa powder
- 300 g self-rising flour
- 350 g sugar
- 3 medium eggs
- 200 g full-fat yogurt
- orange zest
For the glaze
- 100 g ION PATISSERIE classic couverture
- 100 ml cream 35% fat
Place a small saucepan over low heat, add the water, butter, sugar, and cocoa powder, and with a hand whisk mix until combined.
While mixing constantly, add the yogurt and then the flour.
Then, add the eggs and orange zest.
Butter and flour a round cake tin, and then pour the mixture into it.
Finally, bake in a preheated oven at 170 C fan, for about 50 minutes.
Once the cake has cooled thoroughly, unmold.
Method for the glaze
Cut the couverture into very small pieces.
Next, boil the heavy cream, and right after, pour it into the couverture.
Mix with a stick blender until the mixture is completely homogenized.
Pour over the cake.