Chocolate and Orange Cake Recipe
A moist French chocolate cake with a pronounced orange note that smells like the holidays, yet is perfect all year round. It’s somewhere between a brownie and a classic sponge – soft but substantial, ideal with coffee. The French like this kind of cake as a simple Sunday dessert, served with a dollop of whipped cream.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
10
Ingredients
- dark chocolate at least 60% cocoa, chopped - 200 g
- butter plus a little for greasing the tin - 150 g
- sugar - 150 g
- egg at room temperature - 4 piece
- wheat flour type 450–550 - 120 g
- baking powder - 1 teaspoon
- orange grated zest and 3 tablespoons juice - 1 piece
- salt - 0.25 teaspoon
- icing sugar for dusting, optional - 1 tablespoon
Main Ingredient:
chocolate
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a rectangular tin about 20×25 cm or a round tin 22 cm in diameter with butter and line the base with baking paper.
- In a small saucepan or a bowl set over a pan of gently simmering water, melt the butter with the chopped chocolate, stirring until smooth. Remove from the heat and set aside for a few minutes to cool slightly.
- In a large bowl, beat the eggs with the sugar using a mixer for 3–4 minutes, until the mixture becomes paler and slightly fluffy.
- Pour the cooled chocolate-butter mixture into the eggs, mixing on low speed the whole time until combined.
- In a separate bowl, sift together the flour, baking powder and salt. Add the grated zest of a well-washed orange.
- Add the dry ingredients to the chocolate mixture, pour in 3 tablespoons orange juice and gently fold with a spatula or spoon just until combined – do not overmix.
- Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes, until the centre is springy to a light touch and a skewer inserted in the middle comes out with a few moist crumbs but no raw batter.
- Remove the tin from the oven, leave the cake for 10–15 minutes, then take it out of the tin, peel off the paper and cool on a wire rack. Before serving, you can dust the top with icing sugar.
Storage
In fridge:
4 days
Freezing:
Yes
Store the cake at room temperature in an airtight container for 2–3 days, or in the fridge if your kitchen is very warm. Bring to room temperature before serving, or warm slightly in the microwave for a softer texture.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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