Sunday, March 22, 2009

Chocolate and Orange Cake

Chocolate : How To Make Chocolate And Orange Cake


380g dark chocolate, chopped
240g butter, cubed
100ml fresh orange juice
zest of 1 orange
5 eggs
100g sugar
1 tbsp vanilla
100g GF Self Raing flour

chocolate glaze:

200g dark chocolate, chopped
200ml cream


2 saucepans
1 bowl
1 electric mixer with whisk attachment
1 rubber spatula
1 spring-form pan 26cm in diameter, lined with parchment paper
1 wooden skewer


Pre-heat oven to 160°C (325°F/ gas mark 3).

Fill the saucepan about a third full with water and bring to the boil.
Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water.

Add the chocolate, butter, orange juice and orange zest.
Stir it occasionally to help the mixture melt more quickly.
Once the butter is melted, remove the bowl from the heat and set it aside.

If you desire, you can add some orange-flavoured liqueur at this stage.

Put the eggs, sugar and vanilla into the mixer bowl.
Mix them together on a medium to high speed and continue to whip until the volume is roughly double that of the original amount.
Then remove the bowl from the mixer.

Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula.
Continue to fold it all together until well combined.
Next, sprinkle in the GF Self Raising flour and mix well.

Pour the batter into the spring-form pan, place it in the oven and let it bake for 20 - 25 minutes.
Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake.

If it comes out free of batter, your orange cake can now be removed from the oven.
Leave it to cool down to room temperature and then remove from the tin.

Pour the cream into a saucepan and heat until close to boiling point.
Remove it from the heat.
Add the hot cream to the chocolate and blend them together well.

Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface.
This is easier to do if you elevate the cake.

Allow the glaze to cool to room temperature.

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