- Whip the eggs with the sugar in a fairly large bowl
- When the mixture is smooth, white and well whipped, add the oil and milk slowly, stirring constantly with the electric whisk at minimum
- Place the flour and yeast in another container, sifting them through a fine mesh strainer
- Add the cold chocolate cream from the fridge and work it with your hands, kneading it with the flour, breaking up the lumps that form well with your fingertips until you obtain a mixture as smooth as possible
- Also add the grated peel of an orange, the grated ginger and mix everything
- At this point add the well drained wheat to the eggs whipped with the sugar
- Also add the flour with the chocolate and mix with the electric whisk until the mixture is smooth and homogeneous
- Pour everything into a well-buttered and floured cake tin
- Bake at 180° for 40 minutes
- Turn off the oven and leave it for another 5 minutes
- Remove from the oven and serve