NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE
From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.
Provided by Flowerfairy
Categories Dessert
Time 3h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
- Drain, and when cool, cut the oranges in half and remove any big pips.
- Then pulp everything - pith, peel and all - in a food processor.
- Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
- Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
- Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
- Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
FLOURLESS CHOCOLATE ORANGE CAKE
This Flourless Chocolate Orange Cake is made in the blender and produces a moist, nutty cake with understated elegance.
Provided by Courtney
Categories Cake, Cupcakes & Frosting
Time 3h
Number Of Ingredients 10
Steps:
- Place the oranges in a medium sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until oranges are soft, about 2 hours.
- Once the oranges are cool enough to handle, slice them in half and remove any large seeds.
- Preheat the oven to 350 degrees.
- Place the oranges in a blender and pulse until smooth. You should end up with about 1 1/2 cups of puree. Add the remaining ingredients, except for the powdered sugar, to the blender. Pulse a few times, stir, and then pulse, repeating until the mixture is well combined.
- Grease an 8 inch round spring form pan. Pour the cake batter into the pan and bake for 45 minutes to an hour, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then sprinkle with powdered sugar, if desired. Or frost with your favorite frosting.
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 26 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 155 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
NIGELLA LAWSON PANTRY-SHELF CHOCOLATE-ORANGE CAKE
If you'll read my personal page you'll know exactly where this recipe is coming from. This is a simple, unadorned cake with a dense texture (almost brownie-like). The orange twist is a nice surprise. One day I found myself spreading soft cream cheese over a slice and it was quite delicious! Enjoy with coffee or whatever is your poison.
Provided by Harley Seashell Pri
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 6
Steps:
- Oven@ 350.
- Melt the butter in a saucepan and then add the chocolate and stir until melted.
- Take off of the heat.
- Add the marmalade, sugar, and the eggs and combine.
- Gradually beat in the flour.
- Pour into a greased 8-inch springform pan.
- Bake for about 50 minutes or until a toothpick comes out clean when inserted.
- Cool in pan for 10 minutes before turning out.
NIGELLA LAWSON'S CHOCOLATE ORANGE CAKE
This rich, moist, and fragrant bake is a chocolate version of Nigella Lawson's famous clementine cake. Leave out the leavening powders and this makes an ideal Passover dessert.
Provided by Nigella Lawson
Categories Afternoon Tea, Dessert
Time 1h
Number Of Ingredients 1
Steps:
- Note: You can leave out the baking powder and bicarb if dietary requirements make that desirable, but in that case, I'd use a 23cm tin instead and expect it to need slightly less cooking time. Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain and, when cool, cut the oranges in half and remove any big pips. Then pulp everything - pith, peel and all - in a food processor, or see below if you're proceeding by hand. Once the fruit is cold, or near cold (though actually I most often cook the oranges the day before I make the cake), preheat the oven to gas mark 4/180°C. Butter and line a 20cm springform tin. Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but still slightly knobbly with the flecks of puréed orange. Or you could chop the fruit finely by hand, and with a wooden spoon beat the eggs one by one into the sugar, alternating with spoons of mixed ground almonds and cocoa, then the oranges, though I have to say I've only ever made this the lazy way. Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven. Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
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