Nigella Lawson Chocolate Orange Cake Recipe Recipes Recipe For Meatloaf

NIGELLA LAWSON PANTRY-SHELF CHOCOLATE-ORANGE CAKE

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

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

NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE

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.

NIGELLA LAWSON CAKE AND FROSTING

Steps:

• Take everything out of the refrigerator so that all ingredients can come room temperature.
• Preheat the oven to 350 degrees F.
• Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
• Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
• To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
• While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
• Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
• You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
• Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
• Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
• Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

CHOCOLATE CLOUD CAKE

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.

DENSE CHOCOLATE LOAF CAKE - NIGELLA LAWSON

Steps:

• Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.
• Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
• You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
• Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
• Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.