Preparation of the fake chocolate pandoro

• Separate the yolks from the egg whites, putting them in two separate bowls.
  Whip the egg whites until stiff and set aside.
  Add the sugar to the yolks and beat until the mixture is light and fluffy.
  Gradually add the milk, continuing to stir, the oil, and the orange juice, without stopping the mixer.
  Finally, add the flour, unsweetened cocoa, and baking powder, still using the mixer, until you obtain a homogeneous mixture.

• With a spatula, and gentle movements from bottom to top, incorporate the reserved egg whites, always stirring gently to avoid deflating the mixture, until it becomes smooth, creamy, and lump-free.
  Butter and flour a pandoro mold and pour in the prepared mixture.
  Bake in a preheated static oven at 350°F for forty-five minutes, doing the toothpick test (use a long skewer) to check the cooking (inserted into the fake pandoro it must come out dry), otherwise extend the cooking time.

• Let your chocolate pandoro cool completely in the mold before transferring it to a tray or serving dish.
  Prepare the glaze.
  Chop the dark chocolate.
  Heat the still liquid whipping cream in a saucepan until almost boiling, then add the chopped chocolate and stir thoroughly until you have a shiny and lump-free mixture.
  Let it cool slightly before pouring it over the fake pandoro, then wait for the glaze to set before serving.

  Chez Bibia