Flourless Chocolate Orange Cake
Flourless Chocolate Orange Cake
This flourless chocolate orange cake recipe is so easy to make – it’s such a great gluten free dessert.
The added zing of orange takes this flourless chocolate cake to the next level, and the crinkly top is just divine.
Best served with a good dollop of chantilly cream.
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Ingredients
Method
Melt the butter and chocolate over a bain-marie.
Zest the orange and with your fingertips, rub this into the sugar to help release the oils. Whisk the light brown sugar mixture and egg yolks together, until thick and pale - this should take about 3 minutes.
Pour in the melted chocolate mixture and whisk to combine.
With a stand mixer or hand mixer, whisk the egg whites on a medium speed until they are thicker and frothy. Slowly add the caster sugar, a tsp at a time whisking on high speed, until you have stiff glossy peaks.
Fold the egg whites into the chocolate mixture in two parts, being careful not to knock all of the air out. Make sure you can see no more egg whites.
Line a 9" springform cake tin with butter and parchment paper. Pour the cake mixture into the tin.
Bake at 160C/320F for 40-45 minutes then remove from the oven and allow to cool for 30 minutes. It will crack and collapse but that's what makes it look so good! Serve with a chantilly cream or an orange cream and enjoy!
Ingredients
Directions
Melt the butter and chocolate over a bain-marie.
Zest the orange and with your fingertips, rub this into the sugar to help release the oils. Whisk the light brown sugar mixture and egg yolks together, until thick and pale - this should take about 3 minutes.
Pour in the melted chocolate mixture and whisk to combine.
With a stand mixer or hand mixer, whisk the egg whites on a medium speed until they are thicker and frothy. Slowly add the caster sugar, a tsp at a time whisking on high speed, until you have stiff glossy peaks.
Fold the egg whites into the chocolate mixture in two parts, being careful not to knock all of the air out. Make sure you can see no more egg whites.
Line a 9" springform cake tin with butter and parchment paper. Pour the cake mixture into the tin.
Bake at 160C/320F for 40-45 minutes then remove from the oven and allow to cool for 30 minutes. It will crack and collapse but that's what makes it look so good! Serve with a chantilly cream or an orange cream and enjoy!
Sounds delicious! Just a quick question though, in your ingredients list, you note that you need half an orange, both zest and juice. In the recipe, however, you never mention when to add in the juice of the orange. Please let me know as I plan to make this cake soon. Thanks a million!
Hey – good spot! i’ve actually removed the juice from the recipe, it just needs the zest 🙂 thank you!