This is a rich, glorious cake that's gluten-free, too.
(6 votes)
Cook: 1 Hour 15 Mins
Serves: 10
Price: 54p per serving
Nutritional Information
Each 102g serving contains
Energy
1583kj
378kcal
1583kj
378kcal
19%
Fat
29g
29g
High
41%
41%
Saturates
11.9g
11.9g
Med
60%
60%
Sugars
15.6g
15.6g
High
17%
17%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1552kj/371kcal
Typical energy values per 100g:
1552kj/371kcal
Ingredients
150g dark chocolate (70% cocoa solids)
100g unsalted butter, plus extra for greasing
6 large free-range eggs
150g ground almonds
2 medium oranges, finely grated zest
2 tbsp freshly squeezed orange juice
100g caster sugar
3 tbsp cocoa
Method
1
Pre-heat the oven to 170C/150C Fan/Gas 3. Grease a round 23cm deep cake tin with butter and line the base with baking paper.
2
Break the chocolate into squares and put in a bowl with the butter. Stand the bowl over a pan of simmering water until the chocolate has melted - make sure the base doesn't touch the water. Leave to cool slightly.
3
Separate the egg yolks from the whites. Stir the ground almonds, orange zest, juice and yolks into the chocolate. In a different bowl, whisk the egg whites until stiff. Add the sugar 1 tbsp at a time - after each addition, whisk until stiff again. Add a quarter to the chocolate mixture and gently fold in. Then fold in the rest of the egg whites.
4
Turn the mixture into the cake tin and bake for 35-40 minutes. Leave to cool in the tin for 10 minutes, then turn out and finish cooling on a wire rack.
5
Serve dusted with the cocoa.