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.
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.
- 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
- Preheat the oven to 350*F. Grease a 6-inch cake pan and lightly dust it with cocoa powder.
- 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.
- 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.
- 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.