There’s a running gag at work about me and Terry’s Chocolate Orange – don’t even go there.. Over the years I’ve been inundated with pictures of my staff eating Chocolate oranges; of supermarket shelves piled high, and of course there was one lurking as part of my (seriously generous and thoughtful) retirement present. It was basically the gift that kept on giving 😉 . Therefore, I’m dedicating this recipe to my BCH crew..
This recipe is a Chocolate and Orange Cake (see NOTES) that is so easy and delicious that everyone loves it. It is honestly the easiest cake to make – it’s all made in the one saucepan. You will hardly believe that something so delicious takes so little effort on your part – I really recommend that you give this one a go.. And in case you’re wondering, this cake is definitely dinner-party suitable!
In keeping with my habit of giving credit where it’s due – I found this in a BBC Good Food magazine and it’s by Orlando Murrin; who I’m sure is famous, but I’d never heard of him – sorry Orlando, but thanks for the recipe! 😉
- a medium/large saucepan (the whole recipe’s going to be made in it)
- A hand whisk or wooden spoon
- A 20cm/8 inch circular loose-bottomed cake tin, lined.
- weighing scales
- 100g dark chocolate
- 125g butter
- 320g from a jar of marmalade – did I mention that it was easy?
- 150g caster sugar
- 2 eggs,
- 150g self-raising flour
- Grease and line your tin with baking parchment.
- Put the oven on to 160 fan
- Put the broken-up chocolate and the butter into the saucepan, and allow it to melt over a gentle heat.
- Remove the pan from the heat and put it onto a heat-proof board. Yes, you’re going to make this cake in the saucepan!
- Add the marmalade and sugar and mix in well.
- Add the eggs separately, mixing well between each addition.
- Sift in the flour in one or two batches, and fold in gently.
- Pour the whole lot into the prepared tin, and smooth the top
- Cook for 45-55 minutes (mine took 50 minutes yesterday) until the top springs back when gently pushed. You can also use a cake tester, and there will be very few crumbs attached when it’s cooked.
- Take it out of the oven and place on a cooling rack for 10 minutes, then remove it from the tin and allow it to cool completely.
- To finish – the original recipe suggested melting a little more marmalade and spreading it on top, and of course you can do that, but I thought it was a bit scrappy-looking. You could sift a little icing sugar and cocoa mixed together over the top for a simple, elegant finish. However, I used my Chocolate fudge icing recipe from my all-in one Chocolate cake, http://eatingforireland.com/recipe/hilarys-all-in-one-chocolate-cake/and it worked really well. You won’t need the full icing recipe; I cut the icing ingredients in half, and used fresh orange juice and some strained marmalade in place of the liquid, and it worked beautifully.
- Serve, with a dollop of cream or ice-cream, and some fresh fruit. It’s quite a rich cake so don’t cut the slices too large – they can always come back for seconds .
- This recipe can be made with virtually any kind of jam – I got a lovely pot of Plum jam from a friend recently, and that’s going to be my next venture! I fancy some lightly stewed plums or some Plum compote with it.
- Because mine was orange-based yesterday, I served it with fresh orange segments, and I thought they worked really well with the rich cake. Change the accompanying fruit to compliment whatever jam you’ve used.
- I think that this is too rich for children – it’s more of a grown-up dessert. I’d recommend my all-in-one-chocolate cake for youngsters. http://eatingforireland.com/recipe/hilarys-all-in-one-chocolate-cake/
- I fully intend to try swapping around the kind of chocolate that I use, just to see what kind of a results I get.. if you fancy doing this yourself, I’d suggest reducing the sugar a little if you’re using milk or white chocolate. I’ll update this recipe as I go along..