Description
A rich and moist Chocolate Orange Cake combining the natural sweetness and tanginess of simmered oranges with dark chocolate and almond flour. This gluten-free cake is topped with a luscious chocolate cream glaze and garnished with chocolate orange segment candies for an indulgent dessert perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 large orange or 2 small (about 375g)
- 6 eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups ground almonds or almond flour
- 1 cup caster sugar
- ½ cup cocoa powder (good quality)
Glaze Ingredients
- 6 ounces dark chocolate
- 1 cup cream
- 1 teaspoon Cointreau (optional)
- Chocolate orange segment candies (for decoration)
Instructions
- Prepare the Oranges: Place the oranges in a saucepan filled with cold water. Bring the water to a boil, then reduce the heat and simmer gently for 2 hours until the oranges become very soft. Drain the oranges and allow them to cool completely.
- Remove Seeds: Once cooled, cut the oranges in half and carefully remove any large seeds to avoid bitterness in the cake batter.
- Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan thoroughly to ensure easy removal of the cake after baking.
- Make the Cake Batter: In a food processor, pulse the cooled oranges until they form a pulpy consistency. Add the eggs, baking powder, baking soda, ground almonds, caster sugar, and cocoa powder. Process until the mixture is smooth but still has small flecks of orange for texture.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for about 1 hour. Check the cake at 45 minutes; if it appears to be browning too quickly, cover the top loosely with foil. The cake is done when a toothpick inserted into the center comes out clean.
- Make the Chocolate Glaze: Chop the dark chocolate finely and place it in a heatproof bowl. Heat the cream in a saucepan until it is just about to boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 5 minutes. Then, stir the mixture gently until smooth and glossy.
- Add Flavoring to Glaze: Stir in the Cointreau if you choose to use it. Allow the glaze to sit at room temperature for about 10 minutes until it thickens slightly and is ready for pouring.
- Assemble the Cake: After the cake has completely cooled in the pan, remove the springform ring carefully and transfer the cake to a serving plate.
- Glaze and Decorate: Pour the thickened chocolate glaze evenly over the top of the cake, allowing some to drip down the sides. Finish by decorating the cake with chocolate orange segment candies for a festive and flavorful touch.
Notes
- Simmering oranges softens the peel and reduces bitterness, creating a unique citrus flavor in the cake.
- Using almond flour makes this cake gluten-free and adds a moist, nutty texture.
- Cointreau is optional but adds a lovely orange liqueur note to the glaze.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting too much.
- The cake can be stored covered in the refrigerator for up to 3 days.
