It's Valentines Day, so what better way to celebrate than a 'chocolate and orange truffle cake' by our recently announced chef Gizzi Erskine.
Gizzi will be appearing at Newstead Abbey for the 'Big Bake' on Monday 28th August, so why not get into the spirit by creating one of her stunning bakes in the comfort of your own home?
WEEK FIVE - GIZZI ERSKINE - CHOCOLATE AND ORANGE TRUFFLE CAKE
Put the orange in a microwave-proof bowl. Add 250ml water, cover with clingfilm and microwave on high for 20 minutes, turning halfway through (or simmer for 1 hour in a small saucepan). Leave to cool, still covered.
Heat the oven to 180C. Line a 20cm round spring form tin with baking parchment. Cut the orange in half and remove the pips. Put in the food processor with 3 tbsp of the orangey liquid left in the pan and blitz to a smooth purée, scraping down the bowl a couple of times. Add the sugar, melted chocolate, almonds, egg yolks and baking powder, and whizz again to mix thoroughly. Tip into a large bowl.
Beat the egg whites until stiff, but not dry, and fold into the chocolate mixture. Spoon into the lined tin. Put the tin on a baking sheet, then in the oven. Bake for 50 minutes, covering with a piece of foil or baking parchment halfway through to stop the top burning. Cool in the tin.
To make the icing mix the melted chocolate and orange zest It will start to seize so mix in the honey and it will go shiny again. Transfer the cake onto a plate or stand then simply ice the top.
- 1 whole orange
- 125g fruit sugar
- 190g 70% dark chocolate, melted
- 100g ground almonds
- 3 free range eggs, separated
- ½ tsp baking powder
For the icing
- 145g 70% dark chocolate, melted
- zest 1 orange
- 3 tablespoons honey
If you want to find out more delicious recipes from Gizzi Erskine, this one being from her Cook Yourself Thin website, just visit www.cookyourselfthin.co.uk. You can also find out more about our 'Big Bake' events by visiting our Markeaton Park page or our Newstead Abbey page.