Chocolate orange cake
- 2 oranges
- 125g of caster sugar
- 125g of ground almonds
- 4 eggs
- 1/2 tsp baking powder
- 2 egg yolks
- 80g of sugar
- 225g of dark chocolate, plus a few shavings to decorate
- 250ml of whipping cream
- 1 orange
- 200g of caster sugar
- 1 star anise
- 200ml of water
- Preheat the oven to 100°C.
- For the syrup, place 200g of the caster sugar and 200ml water in a saucepan and bring to the boil.
- Slice 1 orange and add the slices to the stock syrup.
- Add the star anise and cook over a low heat for 20 minutes until the syrup is glossy and translucent.
- Allow to cool in the pan.
- Lay the orange slices from the syrup on greaseproof paper and dry out in the oven for 3 hours. Then, break into small chips.
- For the orange sponge, preheat the oven to 180°C.
- In a pan, boil the remaining 2 oranges whole for 30 minutes – this will take the bitterness out of the skin.
- Cut the oranges in half, remove the pips and place in a blender with the remaining 125g of caster sugar, ground almonds, 3 eggs and baking powder.
- Blend until smooth.
- Line a 22cm spring form cake tin and tightly seal the outside with foil. This will help to keep the chocolate layer from leaking.
- Pour the mixture into the tin and cook in the oven for 12–14 minutes, or until golden brown. Remove from the oven and allow to cool.
- For the topping, use an electric hand-held whisk to whisk together 1 whole egg and 2 egg yolks in a large bowl, until doubled in volume.
- Bring the granulated sugar and 4 tsp of water to the boil. Continue to boil until a sugar thermometer reaches 121˚C. Then, remove the pan from the heat.
- Add the sugar mixture to the eggs, whisking continuously.
- Melt the dark chocolate in a bowl over hot water (or in a microwave), and pour into the egg mixture.
- Whisk the cream until half-whipped and then fold into the chocolate mix.
- Pour over the orange sponge and leave to set in the fridge for 2 hours.
- Once set, top with the orange chips and shavings of dark chocolate.
- Slice and serve.