Bitter Chocolate & Blood Orange Cake

I took a break from reality last week. I took a week off work, bought myself a pass for unlimited yoga, read three books, played around in the kitchen…it was wonderful.

One of the first things I made was this bitter chocolate and blood orange cake. The idea for it had popped into my head while I had been dreaming about birthday cakes the week before, and I couldn’t stop thinking about it.

While this cake didn’t look exactly how I pictured it would – the center fell, which could have been because the batter is so heavy or could have been because my baking powder has been expired for three months (oops!) – it was exactly what I wanted. Everything abut this cake is intense. It’s sinfully rich with an almost brownie-like texture and a complex, bittersweet flavor that lingers in your mouth for what seems like forever.

This isn’t a celebratory kind of cake and it’s not something that kids are likely to enjoy but, served with some whipped cream, it was the perfect post-yoga pick-me-up.

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Bitter Chocolate and Blood Orange Cake

Yields 8 servings
Prep Time: 10 minutes; Total Time: 30 minutes.

This recipe makes a six inch cake- a size that I’ve found is perfect for two people. If you don’t have a six inch cake pan, it can be baked in muffin cups. I don’t think the recipe would lend itself well to a full sized cake, but if you insist, you can try doubling the recipe and baking it in a bundt pan.

I chose to drizzle my cake with chocolate glaze. It would be just as good with a dusting of powdered sugar.

Ingredients

  • 1/4 cup Almonds, finely chopped or ground
  • 4 ounces Bittersweet Chocolate (60%)
  • 1/4 cup unsalted Butter
  • 1/2 cup fat free Blood Orange Yogurt*
  • 1/2 teaspoon Vanilla Extract
  • 1/3 cup Dark Brown Sugar
  • 1 Egg
  • 1/2 cup All Purpose Flour
  • 2 Tablespoons Cocoa Powder
  • 3/4 teaspoon Baking Powder
  • 1 pinch Salt

Preparation

  1. Preheat the oven to 350*F. Grease a 6-inch cake pan and lightly dust it with cocoa powder.
  2. Add the chocolate and butter to a small saucepan set over low heat. Cook, stirring constantly, until melted. Remove from heat and whisk in the yogurt and vanilla extract. Set aside.
  3. Mix together the almonds and brown sugar in a mixing bowl. Beat in the egg. Mix in the chocolate mixture. Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
  4. Add the batter to the prepared pan. Bake for 20-25 minutes, or until the center is set and the edges of the cake begin to pull away from the pan. Cool completely before removing the cake from the pan.
*I used Chobani 0% Blood Orange Yogurt. You can substitute 1/2 cup fat free plain yogurt and 1/4 cup blood orange juice.
Approx. 220 calories, 12 grams fat, 24 grams carbohydrates, 1 gram fiber, 5 grams protein

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Comments

  1. bellini says:

    I can envision a depth of flavour with this cake that is unimaginable. I need to try this myself.

  2. The only way I like orange in cakes is paired with chocolate, so I think you hit this one right on the nose!

  3. How did you ever manage to make such a healthy version of this cake? It looks superb! I love the sound of the texture and its flavors.

    Let me know when you plan on coming down to PA, it would be great to see you guys.

  4. Orange and chocolate is one of my favorite combinations. LOVE this!

  5. Now that cake looks tasty! It is a perfect combination with chocolate+orange=yummy cake! You have the talent to bake such creation. Kudos!

Trackbacks

  1. [...] Dessert: Bitter Orange and Blood Orange Cake [...]

  2. [...] and guilt was far far away. The other recipes that are a must try are Tandoori Chicken Salad, Bitter Chocolate & Blood Orange Cake, Soft & Fudgey Chocolate Peanut Butter Cookie and Chewy Brown Butter Expresso Chocolate Chip [...]

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