Sunday, June 24, 2007


Adapted from "Pure Chocolate" by Fran Bigelow

Semisweet chocolate, finely chopped - 170 g
Oranges - 2, preferably large navels with dark, rough-textured skin
Unsalted butter, room temperature - 1 1/2 sticks ( 12 tablespoons, 170 g)
Sugar - 1 cup
Eggs, room temperature - 4 large
Ground almonds - 1 2/3 cups

- Preheat the oven to 300F (150C)
- Butter a 9-inch (23 cm) cake pan and line with parchment paper
- In a double boiler melt the chocolate over low heat
- Wash the oranges and zest them directly in the mixing bowl, so that all the fragrant orange oils are captured
- Add the butter and sugar to the orange zest. Beat with the paddle attachment on medium-high speed until light in colour, 3-5 minutes. Scrape.
- With the mixer on medium-high speed, begin adding the eggs slowly, one at a time. Continue beating until well mixed, about 3 minutes.
- Using a rubber spatula, fold in the ground almonds. Then fold in the melted chocolate. Evenly spread the batter in the prepared pan.
- Bake for 40-45 minutes, until puffed and domed in the center with a slight fracture 2-3 cm from the rim. A cake tester inserted in the center will have a few moist crumbs.

- As I mentioned, it might be my oven, but it was completely liquid after more than an hour. I had to increase the oven temperature to 180C and test the cake every 10 minutes until it reached the right texture.
- I also didn't use any orange zest, but I used Pure Orange Oil instead. I added about 2 tablespoons, which turned out too much, one would suffice.
- Other than that, it is a very easy and tasty cake!!

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