Soft chocolate-orange cake

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 orange
• 2 6 eggs
• 3 1 teaspoon baking powder
• 4 200 g ground almonds
• 5 250 g caster sugar
• 6 50 g powdered cocoa
• Total weight: 1,105 grams

Times:

Preparation	Cooking	Start to finish
20 min.	2 hours 45 min.	3 hours 5 min.

Step by step recipe

1	The orange Place 1 orange in a small pan of cold water over low heat. You'll need around 300g of oranges, either a large one or 2 small ones (as in the photo), organic quality imperative, or else brush them very carefully.
2	Bring the water to a simmer, cover and leave the orange to cook gently for 2 hours.
3	When the orange has become very soft, drain and leave to cool.
4	Trim and discard ends.
5	Cut into quarters and cut in half lengthwise.
6	Pour into a blender and blend for a few seconds.
7	The paste Add 6 eggs, 1 teaspoon baking powder, 200 g ground almonds, 250 g caster sugar, 50 g powdered cocoa to the mixer and blend until smooth. Preheat oven to 180°C (360°F).
8	Baking In a 22 cm (8.5-inch) diameter springform tin, place a disk of baking paper in the bottom to facilitate unmolding.
9	Pour the mixture into the mould.
10	Bake for about 45 minutes, checking at the end.
11	Leave to cool, then turn out onto a plate. Decorate with powdered sugar, orange zest orcandied grapefruit peel.

Remarks

You can use other citrus fruits in this recipe: grapefruit, clementine, lemon...
If your oranges aren't quite tender after cooking, because they weren't quite ripe for example, start by pouring the eggs into the blender before adding the oranges and the rest, which will be easier to blend.
Oranges can be cooked the day before, or even several days before, and stored in the fridge.

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