Unbelievably light and fluffy, almost like a flourless brownie with the fresh zingyness of the orange. But what makes it absolutely perfect is the chilled orange flavoured cream, which you can serve on the top of the cake or just casually on the side.
When I created this recipe, I was inspired by Nigella’s Flourless Chocolate Lime Cake – from her book, Nigella’s Kitchen, 2010. For me, she is a truly inspiring person and food-lover with amazing ideas. Hands down, this is one of the best treat I made in our kitchen.
- 100g dark chocolate (chopped, at least 70% of cocoa content)
- 50g milk chocolate (chopped)
- 150g soft unsalted butter (plus some extra for greasing)
- 100g ground almond
- 4 tsp unsweetened cocoa powder
- 1 pinch of salt
- 6 large eggs
- 220g soft light brown sugar
- Zest and juice of a half orange (save the other half of the zest and juice for the cream)
For the orange-flavoured cream
- 300ml double cream (chilled)
- 3 tbsp icing sugar
- Zest and juice of a half orange
- 50g milk chocolate (for chocolate shavings)
Preheat the oven to Gas Mark 4 (180C), then butter the base and the side of a 23cm springform cake tin and line the base with baking paper.
In a small sauce pan, gently melt the chocolate and butter together on low heat while you are constantly stirring and keeping your eye on it. (Alternatively you can do it on a pan of simmering water, but it’s not necessary, if you are careful enough.) Set it aside to cool it down a little bit.
In a small bowl, mix together ground almond, cocoa powder and a pinch of salt.
In a large bowl, beat the eggs and sugar together with a kitchen machine (or use a hand whisker and some muscles) until it’s fluffy, pale in colour and at least doubled in size.
Gently fold the ground almond and cocoa mixture into it, followed by the melted chocolate and butter. Finally, add the zest and juice of a half orange.
Pour the batter into the prepared cake tin and bake it in the pre-heated oven for about 35-40 minutes. This cake is very similar to a flourless brownie, so you want it to be firm on the outside, but still sticky and gooey on the inside.
Take it out of the oven and let the cake tin to cool down on a wire rack.
When it finally cooled down, unmould it. The surface of the cake is going to crack here and there, and the middle of the cake may sink a little bit. But don’t worry about it, because we are going to cover it with some cool and fluffy orange cream, so nobody is going to notice the uneven surface.
For the orange-flavoured cream, beat the double cream and powdered sugar together with a kitchen machine or hand whisker until it’s light and fluffy, then gently fold the orange zest and juice in. Put it in the fridge to cool down, then serve the cream on top of the cake. Alternatively, you can just dust the top with powdered sugar and maybe serve the cream on the side.
If you want to make it even prettier, make some quick chocolate shavings for the top. See my tips for that below.
The easiest way to make chocolate shavings
Warm a bigger piece of the chocolate block up between your hands or in the microwave for a couple of seconds (keep your eye on it), then grab a vegetable peeler and gently start to peel one layer off from the side of the block. Keep doing it layer by layer. Keep the cute shavings in the fridge.
Ingredients and equipment I use:
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