Dark chocolate & orange cake

Name: Dark chocolate & orange cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 1 Seville orange; 1 serving a little melted butter, for greasing; 100 grams plain chocolate, broken into pieces; 3 eggs; 280 grams caster sugar; 240 milliliters sunflower oil; 25 grams cocoa powder; 250 grams plain flour; 2 teaspoons baking powder; 1 serving orange candied peel, to decorate; 200 grams plain chocolate, broken into pieces; 225 milliliters double cream

Dark chocolate & orange cake takes about 2 hours and 10 minutes from beginning to end. One portion of this dish contains approximately 6g of protein, 45g of fat, and a total of 677 calories. For $1.15 per serving, you get a dessert that serves 10. Head to the store and pick up seville orange, a little butter, orange candied peel, and a few other things to make it today. If you like this recipe, you might also like recipes such as Dense Sweet Potato Orange And Dark Chocolate Cake Recipe, Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free), and Orange and Dark Chocolate Scones with Orange Glaze.

Instructions

Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.

Ingredients you will need

Orange

Water

Equipment you will use

Food Processor

Skewers

Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute.

Ingredients you will need

Chocolate

Water

Base

Equipment you will use

Microwave

Cake Form

Bowl

Oven

Let cool.

In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the pured orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder.

Ingredients you will need

Baking Powder

Chocolate

Orange

Cocoa Powder

All Purpose Flour

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Mix well and pour into the tin.

Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.

Equipment you will use

Wire Rack

Oven

Aluminum Foil

Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake up to 1 hours.

Ingredients you will need

Chocolate

Spread

Cream

Equipment you will use

Bowl

Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

Ingredients you will need

Candied Orange Peel

Equipment you will use

Palette Knife

Equipment

Ingredients

Servings:

Seville orange 1serving

a little melted butter, for greasing 100grams

plain chocolate, broken into pieces 3

eggs 280grams

caster sugar 240milliliters

sunflower oil 25grams

cocoa powder 250grams

plain flour 2teaspoons

baking powder 1serving

orange candied peel, to decorate 200grams

plain chocolate, broken into pieces 225milliliters

double cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.