Flourless Chocolate, Orange & Almond Cake

I first made this cake when I had to come up with a Gluten Free alternative for a wedding cake.  It is dense and rich like any flourless chocolate cake and the bittersweet orange taste is a perfect companion to the sweetness of the sugar and dark chocolate.  Use top quality ingredients and you’ll definitely impress with this very easy, yet decadent cake.

Valencia oranges have a thinner skin than Navel oranges.  If you can’t find the variety ‘Valencia’,  just make sure the oranges you use have a thn skin and not a thick pithy one.

Flourless Chocolate, Orange and Almond Cake

  • 2 organic Valencia oranges
  • 200g dark chocolate, chopped
  • 100g butter
  • 8 eggs
  • 300g caster sugar
  • 300g almond meal
  • 100g bitter cocoa
  1. Boil the oranges in a covered saucepan for 30 minutes.  Remove from water and slice in quarters.  Leave skin on.  Remove any pips (there shouldn’t be any), and place orange pieces in a food processor.  Blend well until there is an orange ‘paste’.  Repeat with second orange. Set aside.
  2. Preheat oven to 180°C (static).
  3. Place chocolate and butter cut into cubes, in a microwave proof bowl. Microwave until chocolate and butter has melted. Alternatively, you can melt the chocolate and butter together in a ‘bagno maria’.
  4. Add eggs and sugar to the bowl of an electric mixer with the whisk attachment.  Whisk well on high speed until eggs have doubled in volume.
  5. Fold almond meal, orange paste, chocolate mixture and cocoa into the egg and sugar and mix until all ingredients are well combined.  (I did this using the flat beater of my KitchenAid, mixing on medium-low).
  6. Pour cake mixture into a 22cm lined cake tin.
  7. Bake for 1 hour 25minutes.  Remove from oven when an inserted skewer comes out clean.
  8. Allow to cool for 15min, then remove from cake tin and allow to cool on a wire cake rack.

This cake is delicious eaten as is with some good quality vanilla gelato.  If you’d like to take the decadence up a notch, serve with marmalade and a rich chocolate frosting.

Torta al Cioccolato, Arance e Mandorle

  • 2 arance biologiche Valencia
  • 200g cioccolato amaro tagliato a pezzetti
  • 100g burro
  • 8 uova
  • 300g zucchero semolato
  • 300g farina di mandorle
  • 100g cacao amaro
  1. Bollire le arance in una pentola coperta per 30 minuti. Togliere dall’acqua e affettare in quarti. Lasciare la buccia. Togliere ogni seme – non ce ne dovrebbero essere – e macinarle con un food processor fino a creare una pasta. Fare lo stesso con la seconda arancia e mettere da parte.
  2. Preriscaldare il forno a 180°C (statico).
  3. Mettere burro e cioccolato a pezzi in una ciotola per microonde. Passare al microonde fino a che non siano mischiati. Alternativamente, potete mescolarli insieme a bagno maria.
  4. Aggiungere uova e zucchero nella ciotola di un mixer con la frusta attaccata, quindi sbattere bene fino a che le uova hanno raddoppiato di volume.
  5. Aggiungere la farina di mandorle, la pasta di arance e il mix di cioccolato e cacao alle uova e zucchero, e mescolare fino a che non sono bene amalgamate.  (io ho usato lo sbattitore piatto del KitchenAid, a velocità media).
  6. Mettere il composto in una teglia da 22 cm per torte.
  7. Cuocere in forno per 1 ora e 25 minuti.  Levare dal forno quando uno stecco esce asciutto dall’impasto.
  8. Far freddare per 15 minuti, poi levarla dalla teglia  e lasciare raffreddare.

Questa torta è deliziosa servita con un gelato alla vaniglia. Se volete esagerare, aggiungete marmellata di arance amare e glassa al cioccolato.


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