Chocolate Orange Cake

Joanna Schaffalitzky — 

Prepartion Time
Total Time

I had hoped to get this posted earlier today so that you could all make this delicious cake for your mothers, but the internet has been conspiring against me here in Denmark and I am only getting a chance to post it now.

But with the bank holiday tomorrow, maybe some of you will make this for your mums as an extra treat for Mothers' Day.

This cake recipe comes from Asda's monthly magazine. A work colleague happened to have a copy of the January issue, which contained this cake and a lot of other delicious orange recipes. Of course I quickly copied out the ones that most appealed to me, including this cake.

The really interesting thing about this cake, apart from being gluten free, is that the sugar is added to the egg whites before they are folded into the main mixture. I have made many no-flour cakes before, but I have never seen this method used. However, I can tell you that the result of this technique is a very light and fluffy cake. Though I would be very interested if someone can explain the science behind this.

Dark Chocolate (70% Cocoa solids)
Ground Almonds
Oranges (zest and juice)
Orange Juice (from oranges)
2 tbsp
Caster Sugar
Cocoa Powder
to decorate
Icing Sugar
to decorate
Other Requirements

Deep 23cm cake tin (Spring-form is best), glass bowl, saucepan, 2 mixing bowls, fine grater or zester, spatula, and whisk

Preheat the oven to 170°C.

Grease your cake tin thoroughly. If you think it needs it, line the base of the tin with parchment paper, though I didn't bother, I just went heavy on the greasing! A word of advice, don't use a silicone tin for this cake. I did the first time I made it and the cake broke when I turned it out. Stick to metal tin!

Break the chocolate into a glass or otherwise heatproof bowl and add the butter.

Make a bain maire by placing the bowl over a pot of simmering water. Make sure that the water does not touch the base of the bowl. Keep the heat low so that the chocolate melts nice and slowly.

While the chocolate is melting, separate the eggs into the 2 mixing bowls. Add the ground almonds to the yolks. You can watch a video of me separating eggs here.

Zest the two oranges and add to the yolk and almond mixture.

Juice the oranges and add 2 tablespoons of the juice to the mixture. Stir everything up together into a paste.

By this stage the chocolate should be melted. Remove from the heat and allow to cool for a minute before adding it to the orange mixture.

Mix the chocolate in as thoroughly as possible. Leave the mixture to one side while you work on the egg whites.

Measure out the sugar into a bowl and whisk up the egg whites to soft peaks.

When the egg whites reach perfect peakiness, add the sugar a little at a time, whisking between each addition until it has all been added and you achieve a meringue-like consistency.

Fold the egg whites into the chocolate mixture a spoonful at a time. Use a gentle figure-of-eight movement to best combine the mixtures. While mixing, try not to tap the edge of the bowl with your spoon or spatula as it will cause some of the air to come out of the mix and you want to keep as much air as possible in it to help it rise.

Pour the combined mixture into the greased cake tin, smooth the top and put into the hot oven to bake for 35 - 40 mins, until a skewer comes out of the mixture clean.

When the cake is cooked, leave it to cool in the tin for 10 mins. Remove from the tin and cool on a wire rack.

Decorate the cake with either sieved cocoa powder or icing sugar or both.


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