Or also known as ‘torta alle arance e cioccolato fondente’ in Italian. I tasted this cake at a little ristorante (Vinandro) in Fiesole, a few kms away from Firenze, last year. I have had heavenly flashbacks of this cake since , but never managed to track down the original recipe until last weekend. After scouring the entire web (that is how it felt) for months and finally after many blurry eyed moments, I found one that came closest to what I had in Fiesole.
The moistness, the sweet and slightly tart flavour of the oranges lends this cake a wonderful dimension, lifts this otherwise dark intense chocolateness. It is in fact a simple dessert, great for after a meal treat! I can only imagine if you replace ordinary oranges with some blood oranges if you are able to get your hands on them, the taste could get quite interesting too and the colour- splendid!
You can serve it warm or cold (refridgerated). I prefer it cold with a dollop of cream or vanilla ice cream!
2 oranges, navel types (more ‘meat’ and not the ones meant for juicing)
3 eggs – medium (not large)
70 g sugar
60 g dark chocolate (used Lindt 70% cacao , dark chocolate)
50 g butter
40 g plain flour + 2 tablespoons self raising flour
2 tablespoons cream
1-Score two strips of orange zest – the peel (colored part only). Put it in the saucepan.
2- Peel the oranges and cut out the orange segments into chunks or what I did here, into rounded slices. Place the oranges in the same saucepan as the peel, with 20 g of sugar . Simmer for about 10 minutes. Let it cool for 20 mins.
3- Preheat the oven to 170 degrees. Butter a 8inch cake tin, or casserole dish – as the cake would not rise, it can be a shallow sponge cake tin. I used my quiche casserole dish, so I can serve the cake directly from it (less washing up and fiddling about the fragile cake)
4-Melt together the butter and chocolate over low heat. Beat eggs with remaining sugar, on low for 1 minute then medium speed for the next 4 minutes, and add the melted butter with chocolate. On low speed, mix well.
5- Fold in the plain flour + 2 tbp of SRF carefully and the cooked oranges, without the peel.Finish off with the cream. Pour into the buttered baking dish and bake for about 20 minutes. Do not overbake.
6- The cake is done by testing with the skewer, clean crumbs on it, after piercing the cake. It will have a look of a chocolate brownie but does not really taste like one, a brownie has more consistence in it.
Don’t worry if the cake appears not to rise much.
Serve it warm (let it rest and cool for 30 minutes) or leave it overnight in the refridgerator, to be served chilled as a dessert the next day with the ice cream.