Seriously sinful chocolate cake

 all that’s left after last night’s supper

Seriously Sinful Chocolate Orange Cake  Gluten free, and lowish in fat, but so good that the sin comes in eating too much of it in one go.

Put a whole orange in a microwaveable bowl  with 250 ml water and cover with clingfilm.
Microwave on high for 20 minutes.  Leave to cool, still covered.

Break 200 grams of dark chocolate (70%) into small pieces, in a bowl.
Sit the bowl on top of a saucepan of slightly simmering water and leave to melt without touching it for about 20 minutes.

Line a 20 cm spring-form tin with baking parchment. Stand the tin on a baking sheet. Pre-heat the oven to 180˚C / Gas mark 4

Cut the orange in half and remove any pips.  Tip it, skin, liquid and all, into a liquidiser (can be done in a food processor) and blitz to a smooth purée.

In a mixing bowl, place:

The orange purée with
125 g   caster sugar
100 g   ground almonds
3 egg   yolks
½tsp    baking powder

Stir well.

Add the melted chocolate and stir until blended.

Beat the egg whites until stiff and fold into the chocolate orange mixture.
Spoon the mixture into the lined tin and bake for 1 hour, covering with
baking parchment halfway through.

Leave in the tin until cool.

At this point the cake can be turned out and frozen until needed.

To finish:
Melt 75 grams of dark chocolate (as before). Beat a small tub of
mascarpone with a little icing sugar and 40cl  thick cream, stir in the
melted chocolate and spread on the cake.

At the last minute, sift a little icing sugar over the top.

Eat, enjoy and be amazed at the silence round the table.

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