The original recipe is from the book "1000 Chocolate, Baking, & Dessert Recipes", pg. 226.
8 servings
Ingredients:
6 oz softened unsalted butter
3/4 cup sugar
5 egg yolks
5 egg whites
1 cup + 1/3 cup cake flour (used separately)
1/3 cup sifted unsweetened cocoa powder
1/2 tbsp baking soda.
1 tsp vanilla
5 tbsp orange juice
grated rind of 1 orange
Directions:
Preheat oven to 350F. Lightly grease 10-inch ring mold. Sift 1 cup cake flour and baking soda together; set aside.
Beat egg whites with half the sugar until triple in volume. Set aside.
In a separate bowl, cream butter and sugar. Add egg yolks and vanilla one at a time; beat until creamy (about 6 minutes). Add orange juice and orange rind; stir well. Add alternately sifted cake flour mixture and beaten egg whites into the batter; fold in evenly after each addition.
Transfer half of the batter into a separate mixing bowl. Fold the cocoa powder into one-half of the batter, fold in evenly. Fold the remaining 1/3 cup cake flour into the other-half of the batter, fold in evenly.
Place alternate spoonfuls of each cake batter around the mold then drag a fork through them to create a marbled effect.
Bake in the preheated oven for 25-30 minutes or until a skewer inserted comes out clean. Let the cake cool in the mold before turning out on to a wire rack.
