Flourless Chocolate and Orange Cake with Dark Chocolate Ganache

Flourless Chocolate and Orange Cake with Dark Chocolate Ganache

Thermomix recipe: Flourless Chocolate and Orange Cake with Dark Chocolate Ganache. Ready in 170 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Place 1500 g water into the mixing bowl. Place the whole oranges into the Varoma dish. Secure the Varoma onto the mixing bowl, placing the simmering basket on top of the Varoma lid to prevent splatter. Cook 90 min / Varoma / Speed 2.
  2. Carefully remove the Varoma. Check if the oranges are very soft when pierced with a knife. If not, add another 500 g water to the bowl and cook for an additional 30-45 min / Varoma / Speed 2.
  3. Remove the oranges from the Varoma and let them cool completely. Once cool, cut each orange in half and remove any large seeds. Discard the cooking water from the mixing bowl.
  4. Preheat your oven to 180°C (350°F). Grease and flour a 22-24 cm round springform cake tin.
  5. Place the cooled, deseeded orange halves into the clean mixing bowl. Puree 10 sec / Speed 8. Scrape down the sides of the bowl.
  6. Add 200 g ground hazelnuts (or almond flour), 60 g cocoa powder, 1 teaspoon baking powder, 0.5 teaspoon bicarbonate of soda, 0.5 teaspoon cinnamon, and a pinch of salt to the bowl.
  7. Add 6 large eggs and 250 g caster sugar to the bowl.
  8. Mix 20 sec / Speed 5, scraping down the sides once during mixing, until the batter is smooth and well combined.
  9. Pour the batter into the prepared cake tin. Bake for 45-60 minutes, or until a skewer inserted into the centre comes out clean.
  10. Let the cake cool in the tin for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
  11. For the ganache, place 200 g dark chocolate (roughly chopped) into the clean, dry mixing bowl. Chop 5 sec / Speed 7. Transfer to a heatproof bowl and set aside.
  12. Add 200 ml pouring cream to the mixing bowl. Heat 3 min / 90°C / Speed 1.
  13. Pour the hot cream over the chopped chocolate in the heatproof bowl. Add 10 g butter (if using) and 1 tablespoon orange liqueur (if using). Let it sit undisturbed for 5 minutes.
  14. Gently stir the mixture with a spatula, starting from the centre and working outwards, until smooth, glossy, and fully combined.
  15. Let the ganache cool slightly at room temperature until it reaches a spreadable consistency.
  16. Once the cake is completely cool, pour or spread the ganache over the top. Alternatively, dust the cooled cake with icing sugar.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.