After waking on another Sunday, hubby and I wandered off to the markets. There I saw blood oranges for sale, and thanks to the inspiration of a foodie blogger friend, I bought some. Now... what to make with these little beauties...
Then it struck me. How about a lusciously dark, rich, dense Chocolate Blood Orange Almond Cake! I had all the ingredients on hand, and set about making this creation.
250g dark chocolate, chopped
100g unsalted butter, chopped
1/2 cup blood orange juice (OR could use strong coffee instead)
2 tsp vanilla extract
6 eggs, separated
1/2 cup caster sugar, plus 1 tbsn extra
200g ground almond
sifted cocoa powder, for dusting
Preheat oven to 180 degrees (or 160 degrees for fan forced). Line a 20cm springform pan with baking paper.
Place chocolate, butter, juice (or coffee) and vanilla into a heavy based pot and stir over a low het until the chocolate is melted and the mixture is smooth. Remove from the heat and cool until lukewarm
Place egg yolks and sugar into a bowl, and using an electric beater, beat until the mixture is light and creamy. Gradually add in the chocolate mixture and beat on low until just combined. Add in the almond meal and stir until combined.
Wash beaters, and using a clean bowl, beat the egg whites on high until soft peaks form. Add in the extra sugar and beat for 1 minute longer until sugar is dissolved.
Gently fold in 1/3 of the egg whites into the chocolate mixture. Fold in the remaining egg whites.
Pour mixture into the springform pan. Gently tap the pan to settle the mixture.
Bake for 30-35 minutes until cooked through and an inserted skewer comes out clean. Leave in the tin for 5 minutes before turning out onto a wire rack.
When cool, dust with cocoa powder.
The finished product, taken to work and devoured for morning tea the next day: