To Err is Human, to Sin Divine

I am on an eternal quest. Constantly searching, constantly seeking.

 

And before you assume that I am an intrepid explorer searching for the shortest sea route to the Galapagos islands, or a member of the Spanish Conquistadors hunting for El Dorado in the Amazonian rain forests, let me hasten to assure you that my quest is no less important!

 

So what if I’m not battling ravaging rapas on a rampage! Or racing to stay two steps ahead of a lost Mesoamerican tribe shooting poisoned darts in my direction while I duck and dive?

 

In my book, it’s equally dangerous venturing into the unknown territory of unexplored Chocolate cakes. Not for me the humdrum existence of the tried and tested recipe! No sir.

 

I voyage for Dangerous Tastes and travel over Lost Horizons to find my own Shangri la.

 

And now dear reader, back from my latest adventure, I retire to my Brown study to share with you my significant find.

 

But first I need to thank Nat of Bake Slave and Laura of Laurasmess who inspired this quest.

 

Flourless Orange-chocolate cake

 

• 2 whole, unwaxed oranges
• 200g finely ground almonds meal
• 1 tsp cinnamon
• 200g  caster sugar
• 40g organic cacao powder
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 100g good-quality dark eating chocolate coarsely chopped and melted
• 6 large eggs

 

• Add the scrubbed oranges to a large saucepan with enough water to cover them.
• Bring to a boil and cook, adding water as required, until the oranges are tender and a knife inserted goes in easily. About 30-35 minutes.
• When cooked through, remove from the water and leave to cool for 10-15 minutes.
• Slice in quarters, discarding any seeds that you find.
• At this point preheat your oven to 180*C and line an 8″ tin with parchment.
• Whiz the oranges in a blender, until puréed. A chunky mixture will add texture to your cake.
• Pour into a large mixing bowl, then whisk in the dry ingredients and the chopped chocolate.
• Beat the eggs in a small bowl and incorporate into the mixture.
• Pour into the lined tin and bake for 30-35 minutes or until done.

 

 

Boiling the oranges and quartering when cool.

 

 

Preparing the purée and the dry ingredients.

 

Whisking in the melted chocolate and the beaten eggs.

 

I baked these in two tins for a shallow set of cakes.

 

And topped one cake with these beautiful orange slices simmered in a sugar syrup!

 

 

I loved the bite of the orange slices on the rich orange cake, fragrant and not too sweet! My friends whom I gifted it to, loved it as well.
And the other cake? Well I served it with a tart raspberry coulis and some vanilla ice cream on the side. Super yum!

 

And now for my next mission…..
R