Culinary Adventures

Jessica’s Recipes

Gooey Chocolate Orange Cake

May 3rd, 2009 by

Ingredients
250g Melted Dark Chocolate (70% )
125g Butter
2 Whole Eggs
4 Seperated Eggs
175g Caster
Zest of 1 Orange
2tbsp Grand Marnier

Topping
500ml Double Cream
1tsp Vanilla Essence
2tbsp Grand Marnier
1 pack of Frozen Cranberries
Zest & Juice of 1 Orange
50g Caster Sugar

Grease and line a 9inch cake tin.
Melt the dark chocolate and stir in the butter whilst the chocolate is still hot.
Beat the 2 whole eggs and the yolks with the caster sugar.
Add the chocolate, orange zest and Grand Marnier.
Whisk the egg whites until foamy then add the sugar and continue to whisk until they hold their shape.
Quickly fold the cooled chocolate into the egg whites.
Pour into prepared tin.
BakeĀ  for 35-40mins at 180c.
Cool in tin on wire rack.

Make the Cranberry Compote by placing the frozen Cranberries with the sugar, Orange Juice and Zest (saving a little for decoration) and 1tbsp of Grand Marnier.
Simmer for 20mins.
Allow to Cool

Whip the cream with the vanilla & 1tbsp Grand Marnier.
Spread onto the chocolate cake and top with the compote.
Sprinkle over the remaining zest and serve.

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