This is very rich and indulgent but delicious! It’s dairy free and gluten free so ticks all of the boxes for us. The cake it makes is big enough to serve 8-10 people comfortably as you only need a small slice. Ellie loves making it with me and Steve gives it a solid “10 out of 5“ hahaha!
- 100g dairy free spread (I use vitalite)
- 100g caster sugar
- 100g gluten free plain flour
- 6 eggs
- 1 tsp gluten free baking powder
- 2 tbsp cocoa powder
- 200g dark chocolate (about 70% cocoa solids)
- 2 Oranges
- Preheat the oven to 180 C.
- Grease and line a 9 inch cake tin (loose bottomed is best).
- Cream the sugar and spread together in a bowl until pale and fluffy.
- Lightly beat 2 of the eggs before adding them to the sugar and spread mixture bit-by-bit mixing as you go.
- Sift the flour, cocoa and baking powder together before folding half into the egg mixture. Fold in the remaining flour mixture.
- Spoon the mixture into the cake tin and level the surface.
- Bake in the preheated oven for 20 minutes until risen and firm.
- Leave in the tin to completely cool.
- Melt the chocolate over simmering water before leaving to cool.
- Grate the rind off the two oranges and add to the cooled chocolate.
- Juice one of the oranges and add the juice to the chocolate mix.
- Separate the remaining 4 eggs and add the yolks to the chocolate mix. Stir well.
- Whisk the 4 egg whites until they form stiff peaks. Fold half of the egg whites into the chocolate mixture, then fold in the remaining egg white.
- Put the chocolate mixture on the top of the cooled cake and refrigerate until set. Decorate with sliced orange rind.
Handy hint: a loose bottomed tin is best as you can leave the sides on the tin when you pour your chocolate mousse onto the cake. This gives a more “professional look” to the finished cake.