Favourite Flavour Combinations

Chocolate was made to be eaten with oranges. At least, that’s something I have always believed, considering how the  flavour combination sort of explodes in my mouth. Chocolate and oranges, or chocolate and raspberries, just perfection. 

For some reason last week I was craving Jaffa Cakes, but since I didn’t feel like giving into it… I scoured the internet for some good chocolate orange combo recipes. I found this amazing gluten-free recipe by Nigella, but since I don’t have a problem with gluten, or more to the point – I didn’t feel like spending money on almond meal, I figured I’d just substitute it with all-purpose flour.
It took me a week to complete this cake, including planning time, prep work, and procrastinating. But boy-oh-boy, was it worth it! Think I may have to make another one, as this was wiped out almost immediately after I’d snapped my pictures. Mini cakes, and I’ll hoard one for myself… 
Chocolate Orange cake
Adapted from Nigella’s gluten-free recipe
  • 1 1/2 cups orange puree*
  • 6 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cup caster sugar
  • 2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  1. Puree the oranges ahead of time (do this the night before): in a large saucepan, cover two medium sized, thick-skinned oranges in water and bring to a boil. Then allow to simmer for two hours, or until the oranges are suuuuper soft. Then slice the oranges into quarters, remove seeds, and blend in a food processor (skin and all). Pop this in a refrigerator until ready to use
  2. Preheat oven to 180C, and butter and line an 8-inch round pan with parchment paper
  3. In a large mixing bowl, mix all ingredients until just incorporated then pour into the prepared pan
  4. Bake for 40 minutes, or until a skewer poked at an angle comes out clean
  5. Cool in the pan for 10 minutes, then remove onto a cooling wire rack to cool completely
Chocolate orange ganache
  • 2 oz unsweetened chocolate
  • 1/4 cup thickened whipping cream
  • 1 tbsp confectioner’s sugar
  • Zest from 1 orange
  1. Chop the chocolate finely and mix all the ingredients in a medium bowl
  2. Pop in the microwave for 30 seconds, then stir with a spoon until you achieve a smooth, pourable consistency
  3. Allow to cool (or do as I did and put it in the fridge for 5 minutes) until when a spoon is run through the mixture, a space stays for at least 3 seconds
  4. Pour over cooled cake (make sure you’ve covered the bottom of the cake with parchment paper) and carefully direct the ganache over the sides with a spoon

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