Ingredients

The following ingredients have 10 Servings
  • 1 large orange (or 2 small, weighing approximately 375g)
  • 6 eggs
  • 1 teaspoon baking powder (heaped)
  • 1/2 teaspoon baking soda
  • 2 cups ground almonds (or almond flour)
  • 1 cup caster sugar
  • 1/2 cup cocoa powder (good quality)
  • 6 ounces dark chocolate
  • 1 cup cream
  • 1 teaspoon Cointreau
  • chocolate orange segment candies

Instruction

  • Put the oranges in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the oranges in half and remove any large pips.
  • Grease an 8" (20 cm) springform pan and preheat the oven to 350 degrees Fahrenheit (80 Celsius).
  • Pulp the orange in a food processor before adding the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa and processing until you have a smooth batter- but still flecked with orange.
  • Pour the batter into the springform pan and bake for 1 hour. Check the cake after 45 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through.
  • Let the cake cool in the tin before removing.
  • For the glaze, chop the chocolate into small pieces and place into a bowl. Pour the cream into a saucepan and heat until almost boiling and then pour over the chocolate pieces. Let it stand for 5 minutes before stirring until smooth. Let it stand for 10 minutes before decorating the cake with the optional chocolate orange slices.