Flourless Orange And Chocolate Cake Recipes

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 DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY

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!

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 AND BLOOD ORANGE CAKE

Steps:

• Preheat your oven to 350ºF. Brush a 9-inch springform pan with oil, then line with a parchment paper round and brush the paper with oil; set aside.
• Bring a small pot of water to a boil over high heat. Add one of the oranges and boil until soft, about 30 minutes. Use a slotted spoon to remove the orange and place on a cutting board. Halve the orange and remove any seeds. Transfer the orange halves to the bowl of a food processor and process for 1 minute, or until the orange looks like a chunky marmalade. Scrape into a small bowl, measure out 1/3 cup, and set aside. (Store the rest of the marmalade in an airtight container in the fridge.)
• Coarsely grate the second orange over the small holes of a box grater to yield 1 tablespoon of zest. Set the grated peel aside for the garnish. Juice the orange to yield ½ cup. Stir in the vanilla and set aside.
• In a small bowl, whisk the almond flour, oat flour, cocoa powder, baking soda, and salt until combined; set aside.
• Combine the sugar, oil, and eggs in the bowl of a standing mixer fitted with a whisk attachment. Beat on high until thick and creamy enough to coat the back of a spoon. Turn the speed down to low and add the flour mixture. Slowly add half the flour mixture, beat until combined. Add the orange juice, beat until combined, then fold in the remaining flour. Scrape down the sides with a rubber spatula occasionally to make sure everything is evenly incorporated. Fold in the orange "marmalade." (You can also make the batter with a large mixing bowl and a whisk.)
• Pour the batter into the springform pan. Bake until the cake has started to pull away from the sides and a tester inserted into the center comes out clean, 38 to 42 minutes. Cool completely, then release the sides of the pan.
• For the candied orange garnish, place the orange slices on a baking sheet lined with parchment paper. Sprinkle with the sugar and bake at 350ºf or 10 minutes, or until starting to get crispy and caramelized.
• For the chocolate glaze, break the chocolate into small pieces and place in a glass or metal bowl that fits on top of a pot filled halfway with water. Bring the water to just below a boil, making sure the water level doesn't touch the bottom of the bowl. Allow the chocolate to melt, stirring occasionally. When melted, whisk in the olive oil and half the grated blood orange peel until smooth. Cool slightly and pour over the cake, using an offset spatula to smooth it over the top, letting it drip down the sides.
• Arrange the blood oranges slices on the surface of the cake. Scatter the rest of the grated peel over the top.
• Cut into 1-inch slices.

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.