Description
This rich and moist Chocolate Orange Cake combines the vibrant citrus flavor of slow-simmered oranges with deep dark chocolate. Ground almonds create a tender crumb, while a luscious chocolate cream glaze infused with Cointreau crowns the cake, offering an irresistible dessert perfect for special occasions or a luxurious treat.
Ingredients
Scale
For the Cake
- 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)
For the Glaze
- 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 with cold water and bring to a boil. Reduce the heat and simmer for 2 hours until the oranges are very soft. Drain and let them cool completely.
- Remove Seeds and Halve: Once the oranges are cool, cut them in half and carefully remove any large seeds to avoid bitterness in the cake batter.
- Prepare the Baking Pan and Oven: Preheat the oven to 350°F (175°C) and grease an 8-inch springform cake pan to prevent sticking.
- Make the Cake Batter: In a food processor, pulse the cooled oranges until they form a pulpy mixture. Add six eggs, one teaspoon baking powder, half teaspoon baking soda, two cups ground almonds, one cup caster sugar, and half cup good quality cocoa powder. Process until the mixture is smooth but still contains flecks of orange peel for texture.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for about 1 hour. Check the cake at 45 minutes, covering the top loosely with foil if it browns too quickly. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the Chocolate Glaze: Chop the 6 ounces of dark chocolate and place them in a heatproof bowl. Heat one cup of cream in a saucepan until it is nearly boiling, then pour the hot cream over the chocolate. Let it stand for 5 minutes, then stir until the mixture is smooth and glossy.
- Add Cointreau and Thicken Glaze: Stir in 1 teaspoon of Cointreau if using, then allow the glaze to sit for 10 minutes to thicken slightly for better coverage on the cake.
- Assemble the Cake: After the cake has completely cooled in the pan, remove the springform sides and carefully transfer the cake to a serving plate.
- Glaze and Decorate: Pour the chocolate glaze evenly over the top of the cake, letting it drip down the sides naturally. Decorate the top with chocolate orange segment candies for an attractive finish and added flavor.
Notes
- Simmering the oranges for 2 hours softens their peel, reducing bitterness and adding unique flavor to the cake.
- You can substitute almond flour if preferred, but ground almonds provide a better texture.
- If you do not have Cointreau, you can omit it or substitute with another orange-flavored liqueur or orange extract.
- Allow the cake to cool completely before removing from the pan to prevent breaking.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
