Implementation:
For the cake without eggs, put the sugar, oil, vinegar, brandy, salt, zest of 2 oranges and vanilla in a bowl and mix very well with a spoon to melt the sugar.
Dissolve the soda in the juice and add them. Caution! It foams and pours, so do it over the bowl of ingredients!
Add the water.
Sift the flour, baking powder and cocoa and add them to the mixture. Mix with a spoon. We don't overwork our mix.
Pour half of the mixture into an oiled, oblong, small mold and the rest into 6 individual molds.
Bake in the air at 150-160 degrees C for 20 minutes the small molds and 30 minutes the large mold. Let it stand in the mold for 10 minutes, then unmold it and garnish it with melted chocolate.
If you want a large cake, like in the photo, put the mixture in a round cake mold and bake in the oven at 170 degrees C on the bottom rack of the oven for about 55 minutes. To swell and peel off the walls.
Check if it is cooked by inserting a knife into its heart and it comes out clean and dry. Let it stand for a while in the mold and set, then unmold it. Otherwise you will be disbanded. It has no materials to keep the mixture bound.
If you want to air cook, cook on the middle rack at 160 degrees C for about 5 minutes less.
Always check if the center of the cake is cooked after the baking time is up.
If you don't want to add chocolate as a garnish, make the fasting chocolate frosting
Bring to a boil over medium heat by mixing all the ingredients together in a small saucepan. Cocoa, sugar, water and vegetable butter to make a thick syrup. You can flavor the fasting glaze with vanilla or a little liqueur. When thick bubbles start to form it is ready. Let it cool a little and set and slowly pour over the cake. This, when cooled, sets like a fasting glaze.
Add Comment