How to make
Prepare the syrup, so that it is half-cooled, when we have to pour it over the cake.
Squeeze the three oranges, from which you should get at least 2 cups (500 ml) of juice. If yours are not as juicy, you can add one more or add a little water.
Place the juice over moderate heat, along with the sugar and the peel of one citrus. As soon as the liquid boils, count 2 minutes and remove it from the heat without removing the peels yet. We will remove them immediately before pouring the syrup over the cake.
Beat the butter with the sugar into a fluffy cream and add the eggs one at a time and until the first one is well absorbed, do not add the next one. At first the mixture will look lumpy, but then it will become smooth.
Squeeze the juice from the two oranges (about 200 ml) and add it to the cake mixture along with the peel of one citrus, grated on a very fine grater (only the orange part). Beat again without worrying about the butter lumping up.
Finally, add the flour sifted with baking powder and mix with a wooden spoon, until it has completely been absorbed. Pour into an greased and floured baking pan and bake at 360°F (180°C) in a preheated oven. The baking time depends on the thickness of the cake - from 20 to 30 minutes. After 20 minutes, check with a toothpick - if it comes out dry, the cake is ready.
As soon as you take it out of the oven, make a number of holes with the same toothpick, so that it can absorb the syrup better. Pour it over the cake and leave it soak it up well and cool completely.
Coarsely grate the dark chocolate and garnish it with whipped cream if you like. Garnish with orange slices and serve for dessert or with a cup of hot coffee.
Enjoy!
