By my Australian cousin…
Early 2010 my cousin Fiona visited from Down Under. This is the daughter of the Aunt who gave me the wonderful cheesy bread cob… mmmm…cheese…
Anyway, Fiona enjoys cooking, she also taught me how to make sushi! But mainly she bakes, very fatty delicious things. She had a little handwritten notebook of recipes and from it she made this. It was amazing, I want it now.
Not long after she left however I discovered that it was actually an Avoca recipe, how it got to Australia and into her notebook I don’t know but here it is…
- 17g dark chocolate (70 per cent cocoa)
- 175g unsalted butter
- 225g caster sugar
- 6 eggs, separated
- grated zest of 3 oranges (the most annoying part)
- 150g self-raising flour, sifted
- Orange slices, to decorate (if you feel like it)
- 125ml double cream
- 225g dark chocolate (55 per cent cocoa)
- 1-2 tablespoons of Cointreau – Fiona left this out as we didn’t have any so I have yet to try it!
- Break up the chocolate and put it in a bowl set over a pan of simmering water, making sure the water is not touching the base of the bowl.
- Leave to melt and then remove from the heat and set aside.
- Beat the butter and sugar together until light and fluffy, then gradually beat in the egg yolks.
- Stir in the melted chocolate and the orange zest and then fold in the flour.
- Whisk the egg whites with a pinch of salt until stiff and fold them into the cake mixture.
- Spoon into a lined round 23cm cake tin and bake in an oven pre-heated to 170 degrees/gas mark 3 for 35-40 minutes, until a skewer inserted in the centre comes out clean. Turnout and leave to cool on a wire rack.
- To make the icing put all the ingredients into a bowl set over a pan of simmering water and leave until the chocolate has melted.
- Stir until smooth, then remove from the heat and set aside for 10-20 minutes. Pour the icing over the cake and decorate with the slices of orange.