Flourless dark chocolate & orange cake
This recipe by Emma Spitzer is a chocolate lover’s delight, with the right balance of orange. Be sure not to overcook the cake by removing it from the oven when it’s just set on top. The mixture will feel quite thick, but the cake is meant to be dense.
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- 175g dark chocolate, 70% cocoa solids, broken
- 125g unsalted butter
- 1 large orange
- 40g cocoa powder
- 3 British Blacktail Free Range Large Eggs, separated
- 125g caster sugar
Preheat the oven to 180ºC, gas mark 4. Grease and line a 20cm loose-bottomed round cake tin with parchment. Melt the chocolate and butter together in a bowl over a pan of just simmering water, or in 30 second bursts in the microwave, stirring often until smooth. Stir in the orange zest and juice, then sift over the cocoa powder. Mix well.
Add the egg yolks and sugar to the bowl of a stand mixer and whisk well for 3-5 minutes until light and fluffy. Add the melted chocolate mixture in thirds, folding in well between each addition, until fully incorporated.
In a clean bowl, whisk the egg whites with a pinch of salt until forming soft peaks, taking care not to over whisk. Gently fold the egg whites into the chocolate mixture in thirds until thoroughly incorporated.
Carefully spoon the mixture into the tin and bake for 20-25 minutes, until the cake is just set on top. Leave to cool completely in the tin. Slice and serve with a spoonful of crème fraîche.
This is a chocolate lover’s delight, with the right balance of orange. Be sure not to overcook the cake by removing it from the oven when it’s just set on top. The mixture will feel quite thick, but the cake is meant to be dense.
Typical values per serving when made using specific products in recipe