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Instrucciones
1
Precalienta el horno a 350°F. Engrasa un molde tubular para horno, con capacidad para 12 tazas (pastel estilo Bundt®) con manteca; enharínalo ligeramente. En un tazón chico para horno de microondas, hornea 2 oz de chocolate, sin tapar, a temperatura alta, 1 minuto. Revuelve; hornea con incrementos de 30 segundos, revolviendo después de cada horneada, hasta que se derrita. Deja aparte para que se enfríe ligeramente.
2
En un tazón hondo grande, bate 1 taza de mantequilla y el azúcar granulada, con la batidora eléctrica, a velocidad media, hasta que se mezclen. Añade el chocolate derretido. Añade la crema agria, la cáscara de naranja, la vainilla y los huevos; bate hasta que se mezclen bien. A velocidad baja, bate el resto de los ingredientes para el pastel. Extiende la pasta en el molde.
3
Hornea de 30 a 40 minutos o hasta que al introducir un palillo en el centro, éste salga limpio. Enfría 15 minutos. Retira del molde y enfría en una rejilla. Deja enfriar por completo, aproximadamente 1 hora.
4
En una cacerola u olla de 1 cuarto de galón, calienta 1 oz de chocolate y 2 cucharadas de mantequilla, a fuego lento, de 2 a 3 minutos, revolviendo ocasionalmente, hasta que se derritan. Retira del fuego. Con un batidor de globo de alambre, bate el azúcar en polvo y 1 cucharada de jugo de naranja. Incorpora el jugo de naranja adicional, 1 cucharadita a la vez, hasta que el glaseado esté homogéneo y tenga la consistencia de un jarabe espeso. Rocía el glaseado sobre el pastel, permitiendo que parte de éste corra por los costados. Decora con las tiras de cáscara de naranja.
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