When Orange met Chocolat

October  3, 2009
0 Ratings
  • Serves 8
Author Notes

The hardest part of making this cake is waiting until it cooled down. Of course we did not manage to do so and warm it is also delicious; but it is best when the chocolate is completely hard. Using the entire orange, including the peel, gives the tart an incredible rich orange flavor, and I like to think that it also keeps some vitamins, or am I just kidding myself? —Janneke Verheij

  • 2 oranges
  • 1 pound Greek yogurt
  • 5 eggs
  • 3.5 ounces whipping cream
  • 5 ounces caster sugar
  • 2 teaspoons vanilla sugar
  • 1 teaspoon orange blossom
  • 7 ounces flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 tablespoon butter
In This Recipe
  1. Boil the oranges in water with a teaspoon of orange blossom for 1 hour.
  2. Preheat the oven to 160 C/ 320F. Take a round cake form about 24 cm/10 inch diameter; grease it with butter and dust it with flour.
  3. Puree the whole oranges, peel and all, in a kitchen machine with the whipping cream until almost smooth.
  4. Separate the eggs and mix the egg yolks, sugar and vanilla sugar until light and creamy; now add the orange puree and the Greek yogurt and mix well. Bit by bit sift the flower with baking powder and bicarbonate of soda over the mixture and mix until all is incorporated in the mixture.
  5. Beat the egg whites until cloudy (you have to be able to turn the bowl upside down without the egg white gliding out). Carefully fold the egg whites into the mixture.
  6. Pour the mixture in the form and bake for about one hour or until a toothpick comes out clean.
  7. When the tart is cooling down, melt 200 grams of pure chocolate ‘ au bain-marie’ with half a spoon of butter and poor it over the tart. Let the chocolate cool down in the fridge.

See what other Food52ers are saying.

  • Janneke Verheij
    Janneke Verheij
  • Mettch
  • ninadora
  • Sly Brandy
    Sly Brandy

6 Reviews

ninadora January 15, 2011
this sounds great! can you describe the type of oranges you use? many of the varieties I like best have many seeds and/or thick skins
Sly B. October 12, 2010
Thanks so much - I know of a Middle Eastern market here in Ventura where I go for my "odd" ingredients. Can't wait to try this recipe!
Janneke V. October 12, 2010
Hey, you can leave the orange blossom out, it has a very specific taste and is hard to substitute. I buy it in the market at the moroccan stands. They should have it in most Middle Eastern supermarkets. Good luck!
Sly B. October 11, 2010
Orange Blossom - where do you find that - what can I use as a substitute - would orange flavoring work?
Janneke V. February 23, 2010
I agree about the orange and chocolate mix but I have to admit that I like most things with chocolate. Using the entire orange gives and incredible full orange flavor but you have already noticed that I think. Have fun baking!
Mettch February 21, 2010
this cake sounds and looks fantastic. last week i made a cake with boiled oranges, almonds, a ton of eggs but flour and it was probably one of the best cake i have ever tasted. i love the mix of orange and chocolate so i am definitely going to do an interpretation of your recipe. thanks for the inspiration!