Dark Chocolate and Orange Cake

About Dark Chocolate and Orange Cake

Ingredients

• Dark chocolate, chopped 60 gms
• Orange juice 2 tbsps
• Triple sec (orange flavoured liqueur) 1 tbsp
• Orange rind, grated 1 tsp
• Cooking spray as required
• Powdered organic sugar ¾ cup + ½ cup
• Large eggs 3
• Cornflour 2 tbsps
• Cocoa powder 3 tbsps
• Salt a dash

How to Make Dark Chocolate and Orange Cake (Stepwise Photos)

Method

1. Preheat oven to 175º C.
2. Coat an 8-inch baking pan with cooking spray; line bottom of the pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
3. Place ¾ cup sugar and eggs in a mixing bowl and beat with a hand blender at high speed for 7 minutes.
4. Mix cornflour, cocoa powder and salt in a small bowl.
5. Put orange juice, Triple Sec, 1 tbsp hot water, salt, and chocolate in a another mixing bowl, place the bowl in the microwave at high for 1 minute or till almost melted, stirring every 20 seconds till smooth. Add cornflour mixture and whisk till smooth.
6. Gently stir in ¼ egg mixture into chocolate mixture and then fold into remaining egg mixture.
7. Pour the batter into prepared pan. Place pan in a 13 x 9-inch baking tray; add hot water in the tray to a depth of 1 inch.
8. Place the baking tray in the preheated oven and bake for 20 minutes or until the top is set.
9. Remove the baking tray from oven, lift out the baking pan from the water bath and cool for 5 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; cool down to room temperature. Cover and chill at least 4 hours or overnight.
10. Sprinkle ½ cup powdered sugar and orange rind just before serving, if desired.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps