Orange & chocolate cake

Orange & chocolate cake

A dense, rich, flourless cake - eat at tea time, or have it for pudding with a dollop of cream

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 40 minutes + cooling

Method

  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.
Try

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

Recipe from olive magazine, November 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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!

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  • Binder photo CathyS

    23 December 2007

    CathyS rated this recipe

    5 stars

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  • Binder photo christine

    02 January 2008

    christine rated and commented on this recipe

    5 stars

    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!

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  • Binder photo 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!!

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  • Binder photo miss kay

    22 June 2008

    miss kay commented on this recipe

    can anyone tell me how much baking powder to use

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  • Binder photo wagga mama

    07 July 2008

    wagga mama rated and commented on this recipe

    5 stars

    FANTASTIC !! Good lasting orange flavour without being overpowering.

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  • Binder photo sal

    21 July 2008

    sal rated and commented on this recipe

    5 stars

    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!

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  • Binder photo 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.

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  • Binder photo stefania

    17 August 2008

    stefania rated and commented on this recipe

    5 stars

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

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  • Binder photo pauline

    17 August 2008

    pauline rated and commented on this recipe

    2 stars

    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.

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  • Binder photo lurvlyloz

    15 September 2008

    lurvlyloz rated and commented on this recipe

    3 stars

    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 :)

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  • Binder photo Jessie

    15 April 2009

    Jessie rated and commented on this recipe

    5 stars

    I made this cake for a girls night as one of the girls has a wheat allergy and it went down a treat! Everyone wants the recipe! It was moist, delicious, chocolatey and you can really taste the orange but without it being too overpowering. Will definately be a firm favourite to make again.

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  • Binder photo centauri

    16 August 2009

    centauri commented on this recipe

    Could anyone clarify if you blitz the whole orange or scoop out the insides and just blitz that?

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  • Binder photo peacock

    02 September 2009

    peacock commented on this recipe

    centauri - you blitz the whole orange

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  • Binder photo ella

    22 October 2009

    ella commented on this recipe

    Can anyone tell me if you peel the orange in step 1??

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  • Binder photo LisaValo

    23 October 2009

    LisaValo rated and commented on this recipe

    4 stars

    Lovely recipe, not too difficult to make really. However as previous comments have stated this doesn't rise much I instead poured the mixture into a 14cm cake tin which worked out great as I didn't want it to look too thin. Not too rich and sickly, just lovely.

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  • Binder photo Beth

    28 February 2010

    Beth rated this recipe

    5 stars

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  • Binder photo Isabel

    29 August 2010

    Isabel commented on this recipe

    Made for the first time today - will use more baking powder next time. Difficult to know whether it was done or not as recipe gives no guide as to what to look for at end of baking time.

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  • Binder photo Emmzaa

    24 September 2010

    Emmzaa commented on this recipe

    does anyone know whether or not to peel the orange?

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  • Binder photo teapot

    01 December 2010

    teapot rated and commented on this recipe

    4 stars

    Tastes very christmassy! We used a heaped teaspoon of baking powder after reading the comments, and it worked quite well. Tastes even better the next day. The time indication on top of the page though where it says 40 minutes + cooling is incorrect though, it takes an hour to bake plus the preparation time.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 40 minutes + cooling

Ingredients

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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

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