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Flourless Chocolate Orange Cake
Chocolate and orange are a heavenly match in this delectably delicious flourless cake.
YIELDS
8
TO
10
Ingredients
Cake
- 2 small oranges (approximately 3/4 lb)
- 6 large eggs
- 1 1/2 cups granulated sugar
- 2 cups almond meal/flour
- 1/2 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Glaze
- 3/4 cup semi-sweet chocolate chips
- 1 tablespoon honey
- 3 tablespoons salted butter
- 1 tablespoon Cointreau or Grand Marnier
Candied Clementines
- 1 cup granulated sugar
- 2 cups water
- 5 clementines, thinly sliced
Directions
Cake
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch round cake tin and line it with parchment paper.
- Place oranges in a medium-sized pot, cover with water and bring to a simmer. Cook for one and a half hours or until a paring knife can be easily inserted into the center. Remove from the pot, discarding the liquid. Cool.
- Cut the oranges into quarters and remove any seeds. Place in a food processor, and blend until pulpy in texture.
- Add the eggs, sugar, almond meal, cocoa, baking powder, baking soda, and salt. Blend until well mixed.
- Pour the batter into the prepared cake tin. Cake for 50 to 60 minutes or until the cake is firm to the touch. Remove from the oven and cool completely in the pan before unmolding.
Glaze
- Place chocolate chips, honey, butter, and Cointreau in a heat-proof bowl over a pot of barely simmering water. Stir until completely melted, and pour to cover the cake.
Candied Clementines
- Pour the sugar and water into a medium saucepan to prepare the candied clementines. Bring to a simmer, and cook until the sugar dissolves. Reduce to a gentle simmer, add the clementine slices and cook for 40 minutes, turning the clementines occasionally. Transfer the candied clementines to a parchment-lined baking sheet using tongs, and calm.
Garnish and Serve
- Garnish the top of the cake with the candied clementines before serving. Enjoy!
