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.
PERFECT FLOURLESS ORANGE CAKE
A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.
Provided by Lucence
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h
Yield 16
Number Of Ingredients 7
Steps:
- Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
- Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
- In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
- Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 21 g, Cholesterol 69.8 mg, Fat 8.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 41.7 mg, Sugar 18.4 g
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
This flourless chocolate-orange almond cake is bittersweet in the best way.
Categories Cake Chocolate Egg Dessert Bake Passover Orange Almond Vanilla Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
- Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
- Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.
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
FLOURLESS CHOCOLATE CAKE WITH ORANGES
Provided by Florence Fabricant
Categories dessert
Time 45m
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Butter an 11-by-17-inch baking sheet with 1/2-inch sides, line with parchment paper and butter the paper.
- Bring the orange juice to a boil in a medium-sized saucepan and add one cup of the sugar. Remove from the heat. Break up the chocolate and add it, stirring until the chocolate has melted and the mixture is smooth. Add the softened butter a little at a time, stir well and set aside.
- Beat the eggs with the remaining sugar for 12 minutes, until very thick and light. Gently fold a third of the eggs into the chocolate mixture. Fold in the rest.
- Spread the batter into the prepared pan and bake until set, about 15 minutes. The surface of the cake will have dulled somewhat and have become firmer to the touch. Allow to cool completely in the pan.
- Meanwhile remove all the skin and pith from the oranges, separate the sections and toss with the liqueur. Refrigerate.
- Run a knife around the edge of the cake in the pan. Place a large flat baking sheet over the cooled cake, invert, then lift off the baking pan. Peel the parchment paper off the cake.
- To serve, preheat the oven to 150 degrees. Cut large squares of the cake and, using a wide spatula, place each on an ovenproof plate. Place in the oven to warm for about five minutes. Arrange the orange sections and a little of their syrup in a decorative pattern on the cake or around it, sift a little confectioners' sugar over the top and serve.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 33 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 20 grams, Sodium 49 milligrams, Sugar 62 grams, TransFat 1 gram
FLOURLESS ORANGE AND CHOCOLATE CAKE
Make and share this Flourless Orange and Chocolate Cake recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put the orange in a microwave safe bowl.
- Add 250ml water, cover with clingfilm and microwave on high for 20 minutes, turning halfway through (or simmer for 1 hour in a small saucepan).
- Leave to cool, still covered.
- Heat oven to 180°C.
- Line a 20cm round springform tin with baking parchment.
- Cut the orange in half and remove pips.
- Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree.
- Add the sugar, melted chocolate, egg yolks and baking powder and whiz again to mix thoroughly.
- Tip into a large bowl.
- Beat the egg whites until stiff, but not dry and fold into chocolate mixture.
- Spoon into lined tin.
- Put the tin on a baking sheet, then in the oven.
- Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning.
- Cool in the tin.
Nutrition Facts : Calories 313.4, Fat 23.4, SaturatedFat 10.4, Cholesterol 79.3, Sodium 56, Carbohydrate 28.9, Fiber 6.7, Sugar 18.1, Protein 8.9
FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, egg yolks, orange zest, egg whites, sugar, heavy cream, orange extract, powdered sugar
Provided by Hector Gomez
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
- In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
- Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
- Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
- Pour into prepared pan.
- Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
- For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
- Top with whipped cream and garnish with orange zest.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 14 grams, Sugar 23 grams
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
One of my friend's has celiac disease and cannot eat anything with gluten. Unfortunately for her, this usually means she cannot enjoy a lot of foods, particularly desserts, at gatherings. I made this cake with her in mind for our holiday party. It is rather time-consuming but definately worth it! The cake was rich and decadent and my friends really enjoyed it.
Provided by RunninLion
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
- Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
- Whisk cocoa, orange juice and orange peel in small bowl until smooth.
- In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
- Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
- Beat in cocoa mixture. Fold in ground-almond mixture.
- Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
- Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.
ORANGE FLOURLESS CHOCOLATE CAKE FOR THE REAGAN FAMILY
Steps:
- Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioners' sugar and serve with candied orange peel and vanilla ice cream.
FLOURLESS CHOCOLATE CAKE
From Victoria magazine in 1993, not sure which issue. It's a bit fussy to make, but SO worth it! Truly a chocoholic's paradise! It is a bit like a fallen chocolate souffle; it puffs up during cooking, then collapses into a dense, rich cake. Be sure to use the very highest quality ingredients--especially the chocolate--that you can afford; you can really taste the quality here, so it definitely counts. I like to use Scharffen Berger or Valrhona chocolate. You will need a baking pan with a flat bottom somewhat larger than your cake pan and enough hot water to make a bain marie (hot water bath); if you've never cooked with one before, don't let it worry you--they aren't difficult to use, and they give such nice results. Times are estimated, but cooling and other minimal "sitting" times are included with cooking time. I'd definitely suggest making this the day before you need it.
Provided by Halcyon Eve
Time 15h30m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Combine chocolates and butter in top of a double boiler. Melt over hot (but not boiling) water, stirring often. Remove top from heat and stir until smooth. Set aside to cool to room temperature.
- Meanwhile, in a small pan, combine the 1 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil 4 minutes without stirring. Set aside to cool to room temperature, about 1 1/2 hours (sugar may crystallize on surface--don't worry if it does).
- Preheat oven to 350* F. Butter and flour a 9x2 inch round cake pan. Line bottom with parchment paper; butter and flour paper. Start heating some water, such as in a kettle, so it is quite hot but not boiling.
- When chocolate and syrup have cooled, beat eggs and the 1/3 cup sugar in large mixing bowl at high speed for 10 minutes or until tripled in volume and eggs form ribbons when beaters are lifted.
- Slowly pour in syrup, beating constantly at high speed and taking care not to pour over beaters (which will fling syrup around in a sticky mess).
- Fold in chocolate mixture until blended. Pour cake batter into prepared pan.
- Place pan in a shallow baking pan, large enough for the cake pan to sit level on bottom and about 1 1/2 or 2 inches deep. Pour hot water around the cake pan to 1 inch depth, taking care not to splash water into the cake.
- Place the bain marie with the cake into the oven and bake at 350 for 1 hour 15 minutes. The toothpick test will not work; the cake should be moist with a slight crust on top.
- Remove the cake from the bain marie. Cool in the pan to room temperature (about 3 hours). During cooling, the cake will settle and crack.
- Cover and refrigerate overnight, or at least 8 hours.
- To serve, run a warm knife around inside of pan several times to loosen cake. Gently heat bottom by placing in hot water for 1-2 minutes. Dry off to keep from dripping onto cake. Place a baking sheet over top of pan, invert, and rap sharply on counter to remove cake from pan. The cake can be quite difficult to remove, so you may need to repeat these steps a few times before you are successful.
- Peel off paper and invert onto a serving platter, so top side is once again up. Cover and refrigerate; remove from refrigerator 30 minutes before serving and let sit at room temperature.
- Garnish with a dusting of sifted confectioner's sugar before slicing. The cake is very rich, so cut into sliver portions to serve.
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