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A really good chocolate cake
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Indulge in a decadent chocolate dessert cake that is rich, moist, and full of flavor.
Ingredients:
  • 3 oranges, rind thinly peeled into wide strips
  • 260g caster sugar, plus extra, to coat
  • 300g dark chocolate (70% cocoa solids), chopped
  • 50g flaked almonds, toasted
  • 190g unsalted butter, softened
  • 225g ground almonds
  • 8.00 gm baking powder
  • 2 x 100g bars Orange Intense
  • 60ml (1/4 cup) thick cream, plus extra, to serve
  • 42.00 gm lemon juice (optional, see notes)
Instructions:
  • In a saucepan, combine the rind with water and bring to a boil. Repeat this process twice. Return the rind to the pan, add 110g (1/2 cup) sugar and 125ml (1/2 cup) water. Bring to a boil over medium heat, then simmer for 15 minutes until the syrup thickens and the rind turns translucent. Drain and save the syrup. Let the rind cool, toss it in additional sugar, and chop it coarsely.
  • Place luxurious dark chocolate in an elegant heatproof bowl. Gently pour a generous 150ml of boiling water over it and skillfully whisk until the mixture is perfectly combined.
  • 1. Preheat the oven to 180°C. 2. Crush the flaked almonds. 3. In a bowl, use an electric mixer to cream together 150g of butter, the remaining 150g of sugar, and 1/2 teaspoon of salt until light and fluffy. 4. Beat in the eggs one at a time, then mix in the chocolate mixture. 5. Sift in the ground almonds and baking powder, then add the crushed flaked almonds and orange rind, and stir until combined. 6. Transfer the batter into a 20cm cake tin lined with baking paper and greased. 7. Bake the cake on the bottom shelf of the preheated oven for 50-55 minutes or until a cake tester comes out clean. 8. Allow the cake to cool in the tin for 10 minutes before transferring it onto a wire rack to cool completely.
  • Melt orange chocolate, remaining butter, and cream over a double boiler. Let it cool until it reaches the consistency of thick cream, then spread it over the cake and allow it to set.

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