Flourless Chocolate Cake with Orange Curd

Today is World chocolate Day and I thought it’s ideal to make this cake which is really RICH! It has both chocolate and cocoa and a hint of espresso which brings out the flavour of the chocolate even more.

The cake itself is really moist, dense and fudgy. The top will be crusted over which is perfectly fine. This recipe is from King Arthur Flour and is one that I will be making again and again. There are very few baked goods that can be made without flour and this cake doesn’t have to be labelled as “almost as good as”. It’s sumptuous and decadent – the perfect finale for a special party.

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The recipe features chocolate ganache as a frosting but I wanted to make the chocolate and orange combination which is just wonderful. I had earlier made No-bake Chocolate Mini Tarts with lemon curd and that was pretty special too.

Dark chocolate is nutritious, a powerful source of antioxidants, is known to improve blood pressure and improve blood flow, raises HDL and protects LDL from oxidation, may reduce heart disease risk, may protect your skin from the sun and could improve brain function.

This cake does not contain any flour or leavening and is ideal for those following a gluten free diet and also for Passover.

The eggless orange curd is from here – https://noopurskitchen.com/eggless-orange-curd/ .

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PREP: 15 minutes COOK TIME: 25-30 minutes

Ingredients

1 cup semisweet or bittersweet chocolate chips

8 tbsp unsalted butter

¾ cup granulated sugar

¼ tsp salt

1 tsp espresso powder, optional

1 tsp vanilla extract

3 large eggs

½ Dutch-process cocoa

11/2 cups orange curd

Instructions

Preheat the oven to 180 C.

Grease an 8 inch cake pan lightly and line it with parchment. Grease the parchment also.

Melt the chocolate and butter over very low heat in a small pan. Transfer the mixture to a mixing bowl.

Stir in the sugar, salt, espresso powder and vanilla. Beat the mixture on medium speed until it is smooth. Add the eggs, beating briefly and fold in the cocoa powder. Do not over mix at this stage.

Spoon the batter into the prepared pan and bake the cake for 25 minutes. The top will have formed a thin crust. Remove from the oven and cool in the pan for 5 minutes. Loosen the edges with a knife or nylon spreader and turn it out on to a serving plate. Do not be alarmed if the edges crumble a little bit – that’s fine. Cool the cake completely before glazing with the orange curd.

Spoon the curd over the cake, spreading it to cover the top. Allow the curd to set for a few hours before serving the cake.

Flapjack Brownies

Chocolate is always a crowd pleaser and brownies showcase it so beautifully. Whether you’re baking for a bake sale or for dessert, this recipe is a winner.

A gooey flapjack base, a fudgy chocolate brownie above it and the whole thing is blanketed with this delicious chocolate icing on top – this brownie is just so decadent. A bite of this deliciously moist and dense dessert is heavenly and you will understand why this recipe is a winner!

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I used milk chocolate for this recipe but you could also use dark chocolate.

It’s so easy to prepare and you will want to make this again and again. Just forget about counting calories for now – go ahead and indulge your sweet tooth.

This recipe makes around 16 brownies.

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PREP: 30 minutes COOK TIME: 35 minutes

Ingredients

For the base

½ cup flour

¼ tsp soda

¼ tsp salt

1 cup oats

½ cup brown sugar

6 tbsp butter

For the second layer

4 tbsp butter

30 gms milk chocolate

2/3 cup flour

¾ cup sugar

¼ tsp baking powder

¼ tsp salt

1 egg, beaten

¼ cup milk

½ tsp vanilla

½ cup chopped walnuts

For the topping

2 tbsp butter

30 gms milk chocolate

1 1/2 cups caster sugar

1 tsp vanilla

Instructions

Prepare a 10 inch baking square baking pan by lining it with parchment paper.

Preheat the oven to 180C.

For the base, sift the ½ cup flour, soda and salt together. Add the oats and brown sugar and mix well. Melt the 6 tablespoons butter and stir it into the oat mixture. Press the mixture into the baking pan and bake for 10 minutes. Set aside.

For the next layer, melt the 4 tablespoons of butter and chocolate together over a very gentle heat or in a bain marie. Stir in the remaining ingredients and mix well. Pour the batter on the oat layer and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Cool.

Melt the butter for the topping together with the chocolate and add the powdered sugar and vanilla. Mix until it is of spreading consistency, adding a small amount of warm water, a tablespoon at a time (I added about 4 tablespoons). Frost the brownies with this mixture, spreading the topping to the corners of the pan evenly. When the frosting is set, cut into squares.