Citrus Flavored Chocolate Cake With a Twist

chocolate-cake-with-seabuckthornLook at the above picture. Now, close your eyes for a few seconds and imagine the taste of velvety rich chocolate, fresh citrus notes and a dash of tangy sea buckthorn berries.

1, 2, 3, 4, 5… OK. You can open your eyes now.

Those who know me, know that I’m on a lifelong quest trying to find the best chocolate cake recipe out there. I usually draw inspiration from cook books and magazines, which I then transform into my own experiments and creations. This time, however, I liked the recipe so much that I didn’t even tweak it…much. 

Citrus Flavored Chocolate Cake
Serves 16
Gluten free citrus flavored chocolate cake without flour, sea buckthorn filling, ganache finish
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Prep Time
25 min
Cook Time
55 min
Total Time
1 hr 20 min
Prep Time
25 min
Cook Time
55 min
Total Time
1 hr 20 min
Ingredients
  1. 175 g Butter (melted and cooled)
  2. 6 Organic eggs (yolks and whites separated)
  3. 200 g Sugar
  4. Orange zest (1 Orange)
  5. Lemon zest (1 Lemon)
  6. 125 g Orange juice
  7. 125 g Almond flour
  8. 2 tbsp Cacao powder
  9. 250 g Dark chocolate (60-70%) (melted and cooled)
Instructions
  1. Heat up the oven to 350°F (180°C) (Gas#4). Butter a 9" (23 cm) cake pan.
  2. Whip the egg yolks, sugar, orange zest and lemon zest in a large bowl, until thick and light in color.
  3. Add butter and orange juice to the batter.
  4. Mix the almond flour and cacao powder in another bowl and stir the mix into the batter.
  5. Beat the egg whites until soft tips form. Pour in the chocolate and mix gently.
  6. Fold the egg whites-chocolate foam into the batter.
  7. Pour the batter into a cake pan.
  8. Cook for 55 minutes until the sides are solid but the center is still slightly soft. Let the cake cool down before removing from the pan.
  9. Cut the cake into two layers. Spread Sea buckthorn jam on the first layer and put the second layer on top.
  10. Finish the cake with chocolate ganache.
Notes
  1. The cooking time in the original recipe is 45-50 min. However, since we want to cut the cake into layers and fill it with sea buckthorn jam, we are going to cook it another 10 minutes.
Adapted from The Big Book Of Chocolate by Jennifer Donovan
Adapted from The Big Book Of Chocolate by Jennifer Donovan
Chef Without A Licence http://www.chefwithoutalicence.com/
Chocolate Ganache
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Ingredients
  1. 175 g Dark Chocolate (70%)
  2. 25 g Butter
  3. 125 g Heavy cream
  4. ½ cup Sugar
  5. Cointreau liqueur for taste (2-4 tbsp)
Instructions
  1. Melt the chocolate and butter in a bain marie, add rest of the ingredients and mix until sugar has dissolved.
  2. Pour over the cake, while still slightly warm and liquidy.
Chef Without A Licence http://www.chefwithoutalicence.com/

Any tasty comments?