The golden top, the split and the beautiful peel, I like the peel of this cake, it's very portioned, it's intentional!Need a good, long roast.It takes about an hour to make this cake in a small rotary oven with a probe thermometer.Don't worry, there's a deep golden skin on top that says it's done.

WHAT YOU NEED

Ingredients

2 cups of general flour
One and a half teaspoons of powder.
1 and 1/2 cups of sugar
4 large eggs in moderation
1 cup of dark chocolate in moderation
Making a 9x5 inch loaf of bread
1 (8 oz) pack of cream cheese
softened in moderation
1/2 teaspoon of salt
2 tablespoons of orange peel
3/4 cup (1 and 1/2 bar) of unsalted butter
softened at room temperature
2 teaspoons of vanilla

How TO MADE Chocolate and orange pound cake

Steps 1 to 4

1. Place a grill in the center of the oven and preheat at 325 degrees Fahrenheit (163 degrees Celsius).

2. Apply butter to the inside of the 9x5 inch mold, then sprinkle a layer of flour in it, and use it as a backup.

3. In a medium-sized bowl, the flour is mixed evenly with the flour and salt, and used as a substitute.

4. Place the sugar on a clean chopping board or counter.

5. Then add the orange peel.

6. A razor or spoon with teeth, scrape off the orange peel and put it in the sugar to make a sugar with orange aroma and flavor, for backup.

7. The electric egg beater is installed to stir the egg head, which is placed in the egg beating bowl into the cream cheese and softened butter for stirring.

8. Stop stirring occasionally and scrape off the butter and cream cheese from the edge of the bowl to ensure even mixing.

9. Orange sugar is added to the butter and cream cheese mixture and stirred at medium speed until smooth and creamy, about 3 minutes.

10. Stop stirring.

11. Scratch the edge of the bowl.

12. Add one egg at a time, beat medium speed for one minute and then add another egg.

13. Until you add four.

14. Stop stirring and scratch the edge of the bowl.

15. Added spices.

16. Add the previous flour mixture.

17. At low speed, the dry ingredients are completely mixed.

18. Pour into the chocolate chips and mix evenly.

19. Use a spoon to pour the dough into a pre-prepared mold.

20. After baking for 50-60 minutes, rotate in the oven once or twice.

21. Until the needle is inserted into the center and comes out clean or with only a few breadcrumbs.

22. Some readers found that the cake took 75 minutes to bake.

23. You can try to think about putting a piece of tin paper on the cake after about 45 minutes of baking and then baking it again.

24. This will prevent turning brown too deep, and help the center to bake up.

25. This cake can be stored at room temperature for up to four days.

26.