Flourless Chocolate Orange Cake Food

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.

FLOURLESS CHOCOLATE ORANGE CAKE

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.

FLOURLESS CHOCOLATE CAKE

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.

FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE

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.

FLOURLESS ORANGE AND CHOCOLATE CAKE

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.