Saturday, 5 June 2010
Chocolate Orange Ring Cake
Now at this point I have to confess that the photo shown here, shows this recipe when it goes wrong. It was still very tasty, but was very heavy, not light and spongy as it should be because I mucked up by forgetting to add the baking powder. I add this to show that not everything works out right all of the time, but mostly if the dish does not always look right but tastes ok, then nothing is really lost. And even if you have cooked the dish especially for someone, they will be happy that you have tried for them.
300g butter, plus extra for greasing
pinch of salt
6 eggs, beaten
grated rind of 2 medium oranges plus juice of 1
3 tbsps coco powder or 150g good quality milk chocolate, melted and cooled, plus extra chocolate curls to decorate (optional)
300g self-raising flour or 300g plain flour and 5 tsps baking powder
Preheat the oven to 170c.
Grease a 28cm ring tin with butter and dust with flour. If you don't have a ring tin, you can use a normal round baking tin with a ramekin dish in the centre to form the ring.
Cream the butter, sugar and pinch of salt until light and fluffy.
Add the beaten eggs gradually until well mixed, if you notice the mixture begin to curdle, quickly add a couple of tbsps of flour.
Stir in the orange zest.
Divide the mixture, pouring half into another bowl.
In one bowl, fold in the melted chocolate and half of the flour.
In the other, fold in the remaining flour.
Pour the chocolate mixture into the ring tin, then pour the plain mixture on top.
Bake in the oven for about 45 mins.
Test with a skewer, if it comes out dry, then the cake is cooked.
Remove from the oven, allow to cool, decorate with the orange zest and chocolate curls, if you want to jazz it up a bit.