Flourless Chocolate & Orange Cake

This is a lovely moist, dark, decedent cake. The combination of chocolate and orange (JAFA), is one of my favorite. It's a simple recipe but you will need some patience, as the cooking time is longer than most cakes. Fantastic served warm as a dessert and equally as good when cooled. You will find this cake stays moist and will keep for days...if you can resist. The recipe suggested that it be served with a dollop of double cream but I would actually recommend a scoop of good quality vanilla ice cream (the sweetness of the ice cream compliments the cake much better). As far as flourless cakes go, this one is an all round  pleaser (especially with the gluten and dairy free peeps).

Chocolate & Orange Flourless Cake - www.taste.com.au

2 Valencia oranges
200g dark chocolate, chopped (i used Lindt 70% cocoa dark cooking chocolate)
100g butter, chopped
8 eggs
1 1/3 cups caster sugar
3 cups almond meal
Icing sugar to server

Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Remove the pith and seeds (otherwise the cake will be bitter). Roughly chop and place in a food processor. Process until a coarse paste forms.


Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan. Dust with icing sugar and serve with double cream.