Description

This decadent Chocolate Orange Cake combines the rich flavors of dark chocolate and citrus for a moist, flavorful dessert. Using whole boiled oranges blended into the batter adds a unique, natural orange essence to this almond-based cake. Topped with a smooth chocolate cream glaze and garnished with chocolate orange segment candies, this cake is perfect for chocolate lovers seeking a sophisticated fruity twist.

Ingredients

Scale

Cake

1 large orange or 2 small (about 375g)
6 eggs
1 teaspoon baking powder
½ teaspoon baking soda
2 cups ground almonds or almond flour
1 cup caster sugar
½ cup cocoa powder (good quality)

Glaze

6 ounces dark chocolate
1 cup cream
1 teaspoon Cointreau (optional)
Chocolate orange segment candies (for decoration)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oranges: Place the oranges in a saucepan with cold water and bring to a boil. Reduce heat and simmer for 2 hours until the oranges are soft. Drain and let them cool.
Remove Seeds: Once cool, cut the oranges in half and remove any large seeds carefully to avoid bitter flavors.
Preheat Oven: Preheat the oven to 350°F (175°C) and grease an 8-inch springform pan to prevent sticking.
Make the Cake Batter: In a food processor, pulse the cooled oranges until pulpy. Add the eggs, baking powder, baking soda, ground almonds, sugar, and cocoa powder. Process until smooth, but still flecked with orange pieces for texture.
Bake the Cake: Pour the batter into the prepared pan and bake for about 1 hour. Check at 45 minutes and cover with foil if it starts to brown too quickly. The cake is done when a toothpick inserted comes out clean.
Prepare the Glaze: Chop the dark chocolate and place it in a bowl. Heat the cream in a saucepan until almost boiling, then pour it over the chocolate. Let it sit for 5 minutes, then stir until smooth and glossy.
Add Flavor to Glaze: Stir in the Cointreau if using, then allow the glaze to sit for 10 minutes to thicken slightly for easier pouring.
Assemble the Cake: Once the cake has cooled in the pan, remove it carefully and place it on a serving plate.
Decorate: Pour the chocolate glaze over the top, letting it drip down the sides. Finish by decorating with chocolate orange segment candies for an elegant presentation.

Notes

Boiling the oranges softens the peel and segments for a natural orange flavor without bitterness.
You can substitute almond flour with finely ground almonds if preferred.
Cover the cake with foil during baking if it browns too fast to avoid burning.
The glaze can be made ahead and kept in the refrigerator; warm slightly before pouring over the cake.
Optional Cointreau adds a nice orange liqueur flavor to the glaze but can be omitted for a child-friendly version.