Whole Orange & Chocolate Cake
200g dark chocolate
100g butter, plus extra for greasing the cake tin
220g of caster (superfine) sugar
300g of almond meal
1 tsp baking powder
Place the 300g of oranges in a saucepan and cover with cold water. Bring to a boil and simmer for 30 minutes or until the oranges are completely soft. Drain and allow them to cool completely.
Break the cooled oranges into smaller pieces and blend them into a pale paste using a hand-held blender or food processor.
Set a heatproof bowl over a saucepan of simmering water, ensuring the bowl isn't touching the water. Add the 200g dark chocolate and 100g butter to the bowl and melt together, stirring to combine. Remove from the heat and allow to cool.
Preheat the oven to 180°C (356°F) and grease a 22 cm (8 ½ in) cake tin with butter.
In a large bowl, beat the 8 eggs with 220g of caster (superfine) sugar until frothy.
Fold in the 300g of almond meal, 1 tsp baking powder, blended oranges, and the cooled chocolate mixture. Stir gently to combine.
Pour the batter into the prepared cake tin. Bake for 1 hour and 20 minutes or until a skewer inserted in the center comes out clean.
Allow the cake to cool completely before serving. Enjoy your Flourless Citrus Chocolate Cake!