CHOCOLATE CLOUD CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
- Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
- Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
- In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
- When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
CHOCOLATE ORANGE DRIZZLE CAKE
Chocolate and orange are a traditional pairing, but not one that I've always liked. Chocolate has all the muscle in the partnership. It mocks the pleading, too-sweet orange. But there is such a difference when you use Seville oranges. The plain cocoa-dark loaf here, drenched in bitter orange syrup, is unfussy but sensational. The syrup permeates the cake unevenly, so that every now and again, in a dark, chocolaty mouthful you get an explosion of fizzing orange sherbet.
Provided by Nigella Lawson
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Oil the bottom of a 9-by-5-inch loaf pan, and line it with parchment paper.
- In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in zest of 1 orange. In another bowl, mix together flour, salt, baking soda, baking powder and cocoa.
- Whisk eggs into butter-sugar mixture one at a time, alternating with a little flour mixture. Fold in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.
- Bake until cake tester inserted in center comes out clean, 45 minutes. In a saucepan combine juice, remaining zest and confectioners' sugar. Place over low heat until sugar dissolves. Strain into a pitcher.
- When the cake comes out of the oven, pierce it all over the top with a cake tester. Slowly drizzle warm syrup over the cake so that it sinks in. Allow cake to sit in the pan until it has cooled, then transfer to a serving plate.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 208 milligrams, Sugar 25 grams, TransFat 0 grams
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.
QUADRUPLE CHOCOLATE LOAF CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h20m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
- Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
- Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
- Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
- Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
- Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
- Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake
CHOCOLATE OLIVE OIL CAKE
Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Cuts into 8-12 slices
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
- Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
- Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.
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.
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