Chocolate Orange Truffle Cake
Preparation time 15 minutes
Cooking time 2 hours
Icing Time 10 minutes
Based on this recipe - Chocolate Orange Truffle Cake - 299kcals and 18.4grams of fat per portion
This is a wheat free cake
- 1 whole orange
- 125g fruit sugar
- 190g 70% dark chocolate, melted
- 100g ground almonds
- 3 free range eggs, separated
- ½ tsp baking powder
For the icing
- 145g 70% dark chocolate, melted
- zest 1 orange
- 3 tablespoons honey
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.
Heat the oven to 180C. Line a 20cm round spring form tin with baking parchment. Cut the orange in half and remove the pips. Put in the food processor with 3 tbsp of the orangey liquid left in the pan 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.
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 50 minutes, covering with a piece of foil or baking parchment halfway through to stop the top burning. Cool in the tin.
To make the icing mix the melted chocolate and orange zest It will start to seize so mix in the honey and it will go shiny again. Transfer the cake onto a plate or stand then simply ice the top.
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