Tuesday, November 6, 2012

Whole Orange Chocolate Cake

This Dense, dark, devilishly delicious cake will be gone even before you can think of keeping it. This yummy cake it made using whole orange. Yes you are right whole orange, no wastage expect few seeds. An amazing recipe with the goodness of orange and chocolate. You can have this with your tea or coffee any time of the day.



Adapted minimally from bbcgoodfood.com

Preparation: 40 minutes
Cook time:   1 hr 20 minutes

Ingredients
Seville orange:                      1 medium
Butter:                                  For greasing
Milk Chocolate:                    50 grams (broken into pieces)
Eggs:                                    3 medium
Sugar:                                   1 cup
Sunflower oil:                        1/2 cup
Cocoa powder:                     2 tablespoon
Plain flour:                             1 cup
Baking powder:                     2 teaspoon
Vanilla Essence:                     1 teaspoon

For Icing:
Plain white chocolate:             100 grams (Broken into pieces)
Double cream:                        2 tablespoon

Method:


1) Pierce the orange with a skewer or a sharp knife. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let it cool.
2) Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a  round cake tin.
3) Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
4) In a large bowl, lightly beat the eggs, sugar and oil.
4) Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate.
5) Sieve in the cocoa, flour and baking powder in separate bowl. Mix well to the liquid mixture and pour into the tin.
6) Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 25 minutes and cover with foil if it is browning too much.)
7) Allow to cool for 10 minutes in the tin, then turn out on a wire rack to cool completely.
8) To make icing, put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, and then stir until smooth. Or just microwave it for 1 minute and mix well. Set aside until firm enough to do icing over the cake - up to 5-7 minutes.
9) Transfer the cake to a serving plate. Using a icing cone make your pattern over the top. You can also decorate with strips of candied orange peel.

BON APPETIT..

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