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.
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/ .
PREP: 15 minutes COOK TIME: 25-30 minutes
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
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.