This flourless chocolate orange cake is so simple and easy to prepare, which makes it an ideal holiday dessert. Plus, it is gluten-free, moist, and really delicious! I got the original recipe from Nigella and adapt it a little bit and I got the best dessert for the season. Try it:
- · 2 oranges
- · 6 eggs
- · 1 ½ teaspoon baking powder
- · A pinch of baking soda
- · 1 1/4 cups granulated sugar
- · 1/2 cup unsweetened cocoa powder
- · 2 cups finely ground hazelnuts or store-bought hazelnut meal
- · 1 teaspoon rum extract, optional
- · 1/2 teaspoon ground cinnamon, optional
- · To garnish: chocolate ganache/chocolate sauce/powdered sugar (optional)
- In a medium saucepan, apply the orange and pour water to cover them and heat. Bring to a boil and then reduce the heat to low and cover the pot. Simmer until you get soft oranges, around 2 hours.
- When the oranges are cool enough to handle, cut them in half and then remove any seeds.
- Next, preheat the oven to 350°F/180°C/Gas Mark 4. Grease an 8-in. round springform pan.
- In a blender, apply the oranges and pulse until you get a smooth puree (you will get 1½ cups of orange puree). Place the remaining ingredients (except for the one for garnish) to the blender. Blend shortly then stir, and blend again, repeating until the mixture is combined.
- Pour the batter into the baking pan. Place in the oven and bake for 45-60 minutes, or just until a toothpick inserted in the middle comes out clean.
- Remove and allow to cool to room temperature. Then, spread chocolate ganache/sauce or simply sprinkle some powdered sugar over the cake. Slice and serve.