Chocolate recipe of the month
You won't be surprised to hear that we're always on the lookout for mouth-watering new chocolate recipes - and this fabulous cake, created by the team at Filippo Berio, has tickled our tastebuds immediately. It's the perfect accompaniment to a sit-down with a nice cup of tea!
Chocolate orange cake
Ingredients (to serve eight)
4 large eggs; 150g caster sugar; 190g plain flour; 50g cocoa powder; 1 rounded tsp baking powder; 100ml Filippo Berio Mild and Light Olive Oil (or similar); grated zest of 2 oranges; juice of 1 orange
For the icing: 75g softened butter; 175g icing sugar, sifted; 100g plain chocolate, melted; 25g plain chocolate, chopped; orange zest to decorate (if desired)
Method
1. Preheat the oven to 180C/350F/Gas Mark 4. Lightly oil a 20cm round cake tin, and line with baking parchment.
2. Place the eggs and sugar in a large bowl, and place over a pan of simmering water. Use an electric whisk to whisk the eggs until creamy and thick enough to leave a trail when the whisk heads are lifted from the mixture.
3. Sift over the flour, cocoa and baking powder, and gently fold in. When the flour is almost mixed in, add the olive oil, orange zest and juice, and gently fold in. Pour into the prepared tin and bake for 20-25 minutes, or until the cake is risen and spongy. The sponge should bounce back when lightly touched in the centre. Cool in the tin for 10 minutes before transferring to a wire rack to further cool.
4. For the icing, cream the butter and icing sugar together with an electric whisk until fluffy. Add the chocolate and whisk again until smooth. Spread the icing over the top of the cold cake, then decorate with the chopped chocolate. Serve in wedges, decorated with orange zest if desired.
For more gorgeous recipes, go to www.filippoberio.co.uk/recipes.
