Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.
1 orange, quartered, core and seeds removed 220g (1 cup) caster sugar 125g butter, melted and cooled 2 eggs, at room temperature 1 tabsepoon orange flower water, or to taste (optional) 185g (1¼ cups) self-raising flour 35g (¼ cup) plain flour 100g good-quality dark chocolate (54% cocoa), chopped 35g (¼ cup) coarsely chopped toasted pistachios, to sprinkle
Preheat oven to 170ºC (150ºC fan-forced). Grease 11cm x 21cm (base measurement) loaf tin with melted butter and line the base and two long sides with non-stick baking paper.
Place the whole orange, sugar, butter, eggs and orange flower water in the bowl of a food processor. Process until the orange is finely chopped. Add the self-raising and plain flours and process until just combined. Transfer the mixture to a bowl and use a large metal spoon or spatula to fold in the chocolate.
Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before transferring onto a wire rack to cool (this will take about 2 hours). Place the cake, still on the wire rack in the fridge for 1 hour to chill (this will help the glaze set).
Meanwhile, to make the chocolate glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost simmering. Pour over the chocolate and stand for 1 minute. Stir until melted and smooth. Set aside to until cooled to room temperature. Pour the glaze over the cake on the wire rack, allowing it to drizzle down the sides. Sprinkle with the pistachios and set aside for 30 minutes or until the glaze sets. Serve in slices.
This cake will keep in an airtight container at room temperature for up to 3 days.
Chocolate buttercream 125g butter, at room temperature 185g (1½ cups) icing sugar, sifted 2 tablespoons cocoa powder, sifted
Preheat oven to 180°C (160°C fan-forced). Grease a square 20cm cake tin with melted butter and line the base with non-stick baking paper.
Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined (see Baker's Tips). Remove from heat and use a fork to whisk in the eggs and vanilla.
Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.
Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool (this will take about 1½ hours).
To make the Chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy and it is a smooth spreadable consistency. Spread the cooled cake with the buttercream and cut into portions to serve.
Don’t overheat the butter mixture – as soon as the butter melts and the sugar has dissolved, remove it from the heat.
This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
This dairy-free, flourless number is the Jewish Passover dessert of choice.
75g(⅔ cup) cocoa powder, sifted 165ml(⅔ cup) boiling water 200gpecans, toasted 1 teaspoongluten-free baking powder 4eggs, at room temperature 220g(1 cup) raw caster sugar 200mllight olive oil, plus extra to grease 1½ teaspoonsnatural vanilla essence or extract
Dairy-free ganache 185gdairy-free dark chocolate, chopped 60gdairy-free spread
Preheat oven to 170°C (150°C fan-forced). Grease a 22cm springform tin with extra oil and line the base with non-stick baking paper.
Place the cocoa in a medium bowl and gradually stir in the boiling water until smooth. Set aside to cool.
Process the pecans in a food processor until finely ground. Transfer to a medium bowl and stir through the baking powder until evenly combined.
Use an electric mixer with a whisk attachment to whisk the eggs, sugar, oil and vanilla on high speed for about 5 minutes or until thick and pale. Add the cocoa mixture and whisk until just combined. Add the pecan mixture and stir until just combined.
Pour the mixture into the prepared tin and bake in preheated oven for 40 minutes or until wet crumbs cling to a skewer inserted into the centre. Cool the cake in the tin sitting on a wire rack.
To make the dairy-free ganache, combine the chocolate and dairy-free spread in a medium heatproof bowl over a saucepan of barley simmering water (make sure the waster doesn’t touch the bottom of the bowl). Stir occasionally until the chocolate melts and the mixture is smooth. Remove the bowl form the saucepan and set aside for 10 minutes, stirring occasionally, until the ganache thickens to a thick spreadable consistency.
Remove the cake from the tin and place on serving plate. Spoon the ganache over the cake and use the back of a spoon to spread. Set the cake aside for 30 minutes or until the ganache sets. Serve in wedges.
This cake will keep in an airtight container at room temperature for up to 1 week.
Prep 25min (+ 1hr cooling time)Bake 45-50minMakes about 15
Essentially these fudgy brownies are marbled with an orange-scented cheesecake and they appear far more difficult to make than what they actually are. Perfect with a cuppa or a dollop of cream for dessert these brownies will satisfy any chocolate craving.
200g cream cheese, at room temperature 30g salted butter, at room temperature 1 tablespoon finely grated orange zest 55g (¼ cup) caster sugar 1egg yolk, at room temperature
Preheat oven to 160ºC (140ºC fan-forced). Grease a 16cm x 26cm shallow slice tin with melted butter and line the base and long sides with one piece of baking paper.
To make the Cheesecake Topping, use an electric mixer to beat the cream cheese, butter and orange rind in a medium bowl until creamy and smooth, scraping down the sides of the bowl when necessary. Add the sugar and beat until well combined. Add the egg yolk and beat well. Set aside.
To make the Brownie Base, place the dark chocolate and butter in a medium heatproof bowl over a saucepan of gently simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan. Add the sugar and eggs and use a balloon whisk or wooden spoon to stir until well combined. Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and stir until just combined.
Spoon half the Brownie Base mixture into prepared tin and spread evenly. Drop spoonfuls of almost all the Cheesecake Topping randomly over the brownie mixture. Top with spoonfuls of the remaining brownie mixture and then the remaining topping mixture. Tap the tin on the benchtop to settle the mixture. Use a butter knife or palette knife to swirl the two mixtures together to create a marbled effect and then tap on the bench again if necessary.
Bake in preheated oven for 45-50 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about 1 hour).
Carefully remove brownie from the tin using the baking paper to lift it out. Cut into portions to serve.
These brownies will keep in an airtight container in the fridge, for up to 5 days. Serve at room temperature.