Ingredients
1 Seville orange
melted butter to grease tin
100g plain chocolate, broken
3 eggs
280g caster sugar
240ml sunflower oil
25g cocoa powder
250g plain flour
11/2 tsp baking powder
orange candied peel , to
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Pierce the orange with a skewer (right through) then cook in boiling water for 30 minutes until soft. Blend the whole orange (unpeeled) in a food processor until smooth; let cool. 2. Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool. 3. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the pureed orange, removing pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and turn / cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely. 4. Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 11/2 hours. 5. Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel (optional)
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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party