Orange & chocolate cake

Recipe uploaded by

olive magazine

7 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Put the orange in a microwave-proof bowl. Add 250ml water, cover with clingfilm and microwave on high for 20 minutes, turning halfway through (or simmer for 1 hour in a small saucepan). Leave to cool, still covered.
2. Heat the oven to 180C/fan 160C/gas 4. Line a 20cm round springform tin with baking parchment. Cut the orange in half and remove the pips. Put in the food processor with 5 tbsp of the orangey liquid left in the bowl and blitz to a smooth purée, scraping down the bowl a couple of times. Add the sugar, melted chocolate, almonds, egg yolks and baking powder, and whizz again to mix thoroughly. Tip into a large bowl.
3. Beat the egg whites until stiff, but not dry, and fold into the chocolate mixture. Spoon into the lined tin. Put the tin on a baking sheet, then in the oven. Bake for 1 hour, covering with a piece of foil or baking parchment halfway through to stop the top burning. Cool in the tin.

Know-how

When melting chocolate there are two basic rules to avoid it seizing (becoming thick, gritty and unworkable): don't overheat it and don't let water get into the chocolate bowl. Either melt chocolate in a heatproof bowl set over (not in) a pan of simmering water or give it 20-second blasts in the microwave, stirring between each one to re-distribute the heat.

Per serving

307 kcalories, protein 6.9g, carbohydrate 34.7g, fat 16.9 g, saturated fat 5.2g, fibre 1.9g, salt 0.19 g

Latest comments and suggestions

• CathyS

  23 December 2007

  CathyS commented on this recipe

  made this as my birthday cake with slight variation - nut allergic child, so used Doves Gluten Free Flour. MMMMMMMM! am about to make again for extra dessert at Christmas!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CathyS

  23 December 2007

  CathyS rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• christine

  02 January 2008

  christine rated and commented on this recipe

  

  took this to a friend's house to save her making pudding at her dinner party - it was easy to carry there as it's so compact, and ensured my popularity for the year ahead!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  05 March 2008

  Sarah commented on this recipe

  Made this on the weekend for a dinner party. Everyone loved it even after I told them it was wheat free!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• miss kay

  22 June 2008

  miss kay commented on this recipe

  can anyone tell me how much baking powder to use

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wagga mama

  07 July 2008

  wagga mama rated and commented on this recipe

  

  FANTASTIC !! Good lasting orange flavour without being overpowering.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sal

  21 July 2008

  sal rated and commented on this recipe

  

  I used 1 teaspoon of baking powder (a guess!) and works ok, have made this cake 4 times now and love it more each time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ermintrude75

  21 July 2008

  Ermintrude75 commented on this recipe

  Yes, 1-1.5tsp of baking powder worked for me too. I had to pass the orange puree through a sieve, because my processor left obvious lumps of pith in there. And there was no liquid left with my orange (microwaved) so I had to loosen the puree with water. But overall the cake came out wonderfully.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stefania

  17 August 2008

  stefania rated and commented on this recipe

  

  very moist and tastey. considering there is a whole orange the flavour is well balanced with the chocolate and neither over powers the other.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pauline

  17 August 2008

  pauline rated and commented on this recipe

  

  What a flop, didn`t rise, sunk when finished, too moist, if i make this again i`l use more baking powder as suggested. Nice favours I used the leftover orange juice to make butter icing & covered the top it was edible in small amounts.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lurvlyloz

  15 September 2008

  lurvlyloz rated and commented on this recipe

  

  for some reason my didnt rise... althought im not that good at making cakes.. so i lied and told people i had made chocolate brownie :) very nice :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3952/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 whole orange
• 125g caster sugar
• 200g dark chocolate , melted
• 100g ground almonds
• 3 eggs , separated
• ½ tsp baking powder

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

• 1 whole orange
• 125g caster sugar
• 200g dark chocolate , melted
• 100g ground almonds
• 3 eggs , separated
• ½ tsp baking powder

Per serving

307 kcalories, protein 6.9g, carbohydrate 34.7g, fat 16.9 g, saturated fat 5.2g, fibre 1.9g, salt 0.19 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.