My readers will know by now that I love chocolate. However, when searching through my blog for previously published chocolate cake recipes I discovered to my – or perhaps your – dismay that there aren’t many to be found in Why is There air. I had a yearning to feed my own chocolate habit and this was a great excuse to blog a really nice chocolate cake recipe. I was further spurred on by finding a lovely sounding recipe in one of those freebie supermarket magazines that you pick up as you’re bagging your groceries. I must admit that I enjoy reading and cooking from ASDA Magazine, and have made their sensational Coconut Lime Easter Cake several times and blogged about it in Have Your Cake and East it, Too.
I also wanted to see if ThermoHubby John’s evening indigestion after eating cakes is caused by gluten, and I was delighted to see that this recipe is gluten free. Therefore, Dear Reader, I present you here with a Thermomix adapted recipe for a gorgeously rich yet surprisingly light Chocolate Orange Cake that happens to be gluten-free as well. So you can have your cake and eat it, too
Gluten-Free Chocolate Orange Cake
Recipe from ASDA Magazine, January 2012. Serves 10.
150 g almonds
thin peelings of 2 medium oranges (and their juice; see below)
100 g sugar
150 g dark chocolate (70% cocoa solids), broken into squares
100 g unsalted butter, plus extra for greasing the tin)
6 large free-range eggs
30 g freshly squeezed orange juice
3 Tbsp cocoa for dusting
orange juice and icing sugar drizzle
whipped crème fraîche or whipped cream
- Preheat oven to 170°C/150°C fan/Gas mark 3. Grease and line a round, deep 23-cm/9-inch cake tin (the cake will come out more easily from a loose-bottom tin).
- Weigh almonds and sugar into your Thermomix bowl. Add the orange peel and grind 15 seconds/speed 8. Tip out and reserve.
- Grate the chocolate pieces 15 seconds/Speed 8.
- Scrape down the sides of the Thermomix bowl with the spatula. Add the butter and heat 3 minutes/37° C/Speed 2. (Note: 37° C is the perfect temperature for melting and tempering chocolate and Britain’s foremost chocolatiers use the Thermomix daily.) While the chocolate and butter are melting, separate your eggs.
- Add the egg yolks, orange juice and reserved almond-sugar-orange peel mixture and mix 15 seconds/Speed 4. Scrape out the mixture into a large mixing bowl. Whisk the last bits of chocolate off the blade, 2 seconds/Speed 5.
- This is where it’s handy to have a second Thermomix. If you don’t have a second one, wash your Thermomix bowl, lid and Butterfly whisk with hot soapy water; rinse and dry thoroughly. They must be grease-free to properly whisk the egg whites. Insert the Butterfly whisk and add the egg whites to the bowl. Whisk 2 to 3 minutes/37° C/Speed 3½/Measuring Cup OFF, until you reach the stiff peak stage.
- Gently fold 1/3 of the whisked egg whites into the chocolate mixture, then mix in the rest. Do not over mix; it’s the air that makes the cake rise.
- Pour the cake batter into the greased and lined tin. Bake 35 – 40 minutes until a skewer or toothpick inserted into the centre of the cake comes out clean. (I used an 8-inch/20-cm deep loose-bottomed cake tin and my cake took a full 35 minutes to bake.) Leave to cool in the tin for 10 minutes, then carefully turn out or remove from loose-bottom tin and finish cooling on a wire rack. Serve warm or at room temperature with your chosen topping.
Bon appétit !
For a wide range of gluten-free recipes for Thermomix, visit the amazing Jo Whitton’s Quirky Cooking blog.