Best 4 Orange Flourless Chocolate Cake For The Reagan Family Recipes

NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE

Steps:

• Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
• Drain, and when cool, cut the oranges in half and remove any big pips.
• Then pulp everything - pith, peel and all - in a food processor.
• Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
• Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
• Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
• Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

ORANGE FLOURLESS CHOCOLATE CAKE FOR THE REAGAN FAMILY

Steps:

• Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioners' sugar and serve with candied orange peel and vanilla ice cream.

FLOURLESS ORANGE AND CHOCOLATE CAKE

Steps:

• Put the orange in a microwave safe bowl.
• Add 250ml water, cover with clingfilm and microwave on high for 20 minutes, turning halfway through (or simmer for 1 hour in a small saucepan).
• Leave to cool, still covered.
• Heat oven to 180°C.
• Line a 20cm round springform tin with baking parchment.
• Cut the orange in half and remove pips.
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree.
• Add the sugar, melted chocolate, egg yolks and baking powder and whiz again to mix thoroughly.
• Tip into a large bowl.
• Beat the egg whites until stiff, but not dry and fold into chocolate mixture.
• Spoon into lined tin.
• Put the tin on a baking sheet, then in the oven.
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning.
• Cool in the tin.

ORANGE FLOURLESS CAKE FOR THE REAGAN FAMILY

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 inch round cake pan and dust with Passover cake meal.
• Line the bottom of the pan with parchment paper, then butter and dust the parchment paper.
• Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth.
• Remove from double boiler and whisk the sugar and orange zest into the chocolate mixture.
• Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and the batter until totally smooth.
• Pour the batter into the pan and bake for approximately 35-40 minutes or until the top has formed a good crust.
• Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioner's sugar.
• Serve with candied orange peel, and vanilla ice cream or whipped cream.