A delicious orange cake with a dark chocolate casing.
Sicilian Orange and Chocolate Cake, Daily Telegraph
250g unsalted butter, softened and cut into cubes, plus a little extra for greasing the tin
- 250g caster sugar
of 5 oranges, preferably Sicilian blood oranges
- 5 eggs
- 250g self-raising flour, sifted
For the glaze
- 200g good, dark chocolate (at least 70% cocoa solids), broken into pieces
150ml whipping cream
- 20ml liquid glucose
Preheat the oven to 160ᴼC/Gas 3.
24cm round cake tin, with a removable base, line with baking paper.
In a bowl, using a wooden spoon, or in a food processor, cream the butter, sugar and orange zest until pale and fluffy. Whisk in the eggs one by
one, then fold in the flour, a little at a time, very gently until it is all incorporated.
Spoon into the cake tin and bake for 40 minutes, until golden and springy on top.
Remove from the oven and cool completely on a wire rack. Put it in the fridge once it has cooled down, so that the chocolate glaze will set really quickly.
Glaze: Place the broken chocolate pieces
in a bowl. Pour the cream and glucose into a pan and bring to the boil, then take off the heat and whisk into the chocolate. Allow to cool for about 15 minutes, until just warm to the touch (35ᴼC). Spread over the top
and sides of the cake with a spatula.