High Voltage Chocolate Orange Dessert No Flour Food
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.
HIGH VOLTAGE CHOCOLATE ORANGE DESSERT (NO FLOUR)
Chocolate, Cointreau, almonds, what more could you ask for in a dessert? I found this recipe in the New York Daily News, have adapted it to what makes me happy. I use soy milk and margarine so the recipe is not dairy at all, but you can use milk (or cream) and butter instead.
Provided by Mirj2338
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease a deep 8- or 9-inch round cake pan.
- In the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine.
- Do not allow this to boil.
- (I usually do this step in the microwave at 70% power so as not to burn the chocolate).
- Set aside to cool.
- Stir in the vanilla and Cointreau.
- In a mixing bowl, combine egg yolks and sugar.
- Beat very well.
- In a separate mixing bowl, whip egg whites until peaks form and they are foamy.
- Fold the egg whites into the egg yolk and sugar mixture.
- Stir in the chocolate mixture and finely chopped almonds.
- Pour the mixture into the prepared cake pan.
- Bake for about 45 minutes.
- Allow the cake to cool completely.
- Sprinkle with confectioner's sugar.
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