Dark, rich and deliciously moist flourless chocolate orange cake is naturally gluten free. Its fudge like texture satisfies the biggest chocolate craving. Addition of orange peels gives a citrus burst to the rich and dark chocolate!
Dark Chocolate and Orange are a match made in heaven. There is something absolutely magical about the two flavours together. The true magic of the chocolate and orange combination is in its contrast: the chocolate is rich, intense, fatty and lush, and it’s balanced by the fresh, fruity and zesty tones of the orange, creating an overall experience.
This Flourless Chocolate Orange Cake recipe brings the magical combination of Chocolate and orange well. The cake batter here is made with rich dark chocolate and cocoa powder is topped with orange peel that balance the chocolate. If you like chocolate you HAVE to try this recipe.
3 Success Tips To Make This Flourless Chocolate Orange Cake
- For a fudge-like flourless chocolate orange cake, don’t over-bake it. You’ll walk a thin line between moist flourless cake and dry flourless cake. Keep an eye on it after 25 mins. Test the center with a toothpick after 30 mins. If it comes out clean, it’s done and if it comes out with just a couple moist (not wet) crumbs, it’s done.
- Use my steamy oven trick. Since this is an egg-heavy cake, to prevent the eggs from drying out, bake the cake in a moist oven as explained in the steps. It makes the cake unbelievably fudge-like and moist.
- Follow the recipe as written. Sometimes it’s ok to play around with a recipe but this is a very precise one. For best taste, texture, and so you don’t waste your time (and money!), I do not recommend any ingredient substitutions.
Refer to weight conversion chart for Metric to Cups.
Cover and store the leftover cake in the refrigerator for up to 5 days.
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Flourless Chocolate Orange CakeCourse: Dessert
Dark, rich and deliciously moist flourless chocolate orange cake that’s naturally gluten free. Its fudge like texture satisfies the biggest chocolate craving. Addition of orange peels gives a citrus burst to the rich and dark chocolate!
113 g Unsalted Butter, room temperature
170 g Semi-sweet Chocolate, Chopped
130 g Sugar
2 tsp Instant Coffee
1 1/2 tp Vanilla
4 Large Egg, room temperature
28 g Unsweetened Cocoa Powder
1/8 tsp Salt
1/2 tsp Baking powder
2 tbsp Orange Peels
- Preheat the oven to 175C (fan based). Grease an 8 inch round cake pan. Line it with parchment paper and grease again. This will help get the cake out without sticking and a seem less release.
- In a large heat proof bowl, combine unsalted butter and chopped semi sweet chocolate. Melt in 20 second bursts in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
- Whisk Sugar, coffee, vanilla and eggs well in another large bowl till fluffy.
- Mix the cooled chocolate mixture into the egg mixture and mix till smooth.
- Now whisk in the cocoa powder, baking powder and salt if using. Fold in the orange peels.
- Pour the batter into the prepared pan and sprinkle some orange peels.
- Place a large metal pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. Quickly place the prepared cake pan on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.
- Bake for 30 minutes till the edges are set. The cake is done baking once a tooth pick inserted in the centre comes out clean or with a few moist crumbs.
- Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. Refrigerate for 1-2 hours.
- Dust the top with some cocoa powder to finish the look. (Optional)
- It’s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don’t be alarmed if the cake rises extra tall around some of the edges and slightly cracks– this is normal (it’s the eggs expanding) and will flatten out as it cools.
- Use a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges.
- Refer to weight conversion chart for Metric to Cups.
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