How to make
Beat the butter with the sugar, until a creamy mixture is obtained with a mixer and add the eggs one by one, by waiting for one to be absorbed before adding the next.
Add the milk, squeezed citrus juice (about 60 ml) and their peel, grated on a very fine grater (without the white part).
Beat a little more and pour the mixture into a greased and floured cake mold.
Bake at 360°F (180°C) in a preheated oven for 30-35 minutes, or until it is fully baked.
Carefully remove the cake from the mold and leave it to cool on a wire rack.
When this happens, melt the chocolate in a water bath with the butter and milk.
You can add more of the milk, until the thickness you want for the couverture is obtained.
You can spread the chocolate if it's thicker, or pour it over the top if it's more runny and thin.
Wait for the couverture to cool and set and then sprinkle the sponge cake with more fine green, yellow and orange citrus shavings.
The Citrus and Chocolate Sponge Cake is ready.
