Christmas is one of those times of year where amazing food is always around. Its also the time of year when I want to get my friends together, eat huge amounts of food with them and then play board games.
I wanted to share this recipe because it is really dense. Really chocolately. Really rich. In my mind, this cake is the perfect end to a christmassy meal. Just make sure you have some yogurt or Crème fraîche on hand to make it a proper pudding.
I’ve been trying to perfect the levels of orange in this cake for a while, and have finally got it to the place where I want it. It’s that level of orange which melds into the chocolate flavour and makes it taste richer rather than too sharp. Kind of like a Terry’s Chocolate Orange in a quick cake form. Which also makes it perfect for Christmas. (We’ve always had them in our stockings, and yes, I still get one at 24).
It’s also the perfect gluten free choice, as it doesn’t have the weird texture some gluten free cakes can have. The texture is somewhere between a really rich mousse, a cake and a cheesecake. I’ve also made it for family gatherings before so we can all eat the same thing (my granny can’t eat gluten and I think must get tired of eating the same old gluten free brand of biscuits when everyone else gets proper dessert).
If you have time to make some candied clementine to put on the top – brilliant. If you get a chance to dip them in dark chocolate too, even better. (I was too busy drinking mulled wine and got distracted!)
Flourless Chocolate Orange Cake (Slightly adapted from Scientifically Sweet)
110g cocoa powder
200g caster sugar
Grated zest of 2 large oranges
pinch of salt
1. Preheat the oven to 160C and line a 1lb loaf tin with a strip of greaseproof paper tip to tip (so you can lift the cake out later).
2. Melt together the butter and sugar in large pan (you’ll use it instead of a mixing bowl so make sure you have enough room).
3. Turn off the heat and whisk in the cocoa. It will feel really thick. (Don’t taste it now – it looks delicious but tastes disgusting).
4. Let it cool down for 5 mins or so, just to make sure you don’t scramble the egg into your cake (not ideal).
5. Whisk in the eggs one at a time. The mixture will look sticky and disgusting.
6. Whisk in half of the sugar – the mixture should change consistency and start to look glossy.
7. Whisk in the rest of the sugar and the salt and orange zest. Stir until it is a smooth consistency and you can smell the orange coming out of the batter.
8. Pour into the lined tin and bake for 25-28 mins. You want to middle to have just set when you take it out. It will firm up as it cools down. Leave it in the tin to cool all the way down.
9. You can serve it now or put it in the fridge overnight, (It also keep for a few days).
10. When you’re ready to serve it, dust over some cocoa and top with candied clementines (recipe coming soon!) or some chocolate decorations, or fresh berries….