this cake was made on the same night as the flourless orange cake – what was i thinking! (i was thinking that i needed to get rid of the oranges.)
this recipe is from taste.com.au
2 valencia oranges
200g dark chocolate, chopped
100g butter, chopped
1 1/3 cups (300g) caster sugar
3 cups (300g) almond meal
double cream, to serve
icing sugar, to serve
1) place the oranges in a saucepan. cover with water and a lid. bring to the boil. reduce to a low heat. cook for 30 minutes. remove the oranges and set aside to cool. roughly chop and place in a food processor. process until a coarse paste forms.
2) melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. set aside to cool. (alternatively melt in a microwave-proof bowl in the microwave on medium/50% power, stirring every 30 seconds, for 2 minutes.)
3) preheat oven to 180°c. line a 22cm cake pan with non-stick baking paper. use an electric beater to beat the eggs and sugar in a large bowl until well combined.
4) fold in the almond meal, orange paste and chocolate mixture until well combined. pour into the cake pan. bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. allow to cool in the pan. dust with icing sugar and serve with cream.
cooking time – 120 minutes; serves 12; gluten free
this cake was very moist, rich and, most importantly, it was delicious. i’ll be making this cake again. my brother loved it. he loved it enough to make a public declaration on facebook >> “that choc-orange cake you made was sublime with some custard. well baked!”
after all that, i still some have oranges left. marmalade anyone?
“chocolate cake may not fix everything but it’s a darn good substitute.”