Nigella Lawson Flourless Chocolate Orange Cake

From: Emily loves Cakes

On Feb 17, 2009

After years of cooking, this was the best cake I have ever made. My friend swears by it and says it can't go wrong. If you like the idea of being a domestic goddess without the mucking about this is the cake for you (especially if you have a Magimix) . Although the oranges and cake need a long cooking time I quite literally settled down in front of a film for the duration so do not be put off, there is minimal concentration involved, just make sure you don't let the oranges dry out in pan. This cake is moist and rich but surprisingly light in texture, I didn't have any coco powder so used G&Bs bitter drinking chocolate and about 1/4 bar of 75% dark chocolate (melted) instead. The remainder of the melted chocolate was used as an icing, with a thick stripe of the blitzed orange down the middle of the (loaf) cake on top of the chocolate (very aesthetic). Once cooled in the fridge it created a thick, glossy chocolaty/orange topping that cracks temptingly as you pass the knife through it. My advice - Make it and eat it!

From: Strawberry Bonbon

On Sep 1, 2008

Outstanding and very easy to make. I prepared a cream cheese + nutella + cocoa filling (add nutella + cocoa according to taste) as and poured a molten (in the microwave) bar of Lindt 85% Cacao over the top...as if the original recipe wasn't indulgent enough!

From: Laura Meehan

On Jun 20, 2008

Excellent! I made this last night for a party. I am a celiac, and like when I can serve people meals that were gluten-free to begin with. The cake was surprisingly large--most flourless cakes are more dense, and the ground almonds gave it some more height than I had expected, for a more "normal" cake-like texture. I weighed out about 8 ounces almonds and ground them in my food processor. I used an 8 inch cake pan as well. The eight servings are extremely generous--it would easily serve 10 or more (and I am a bit of a dessert hog!). Great served with some whipped cream or cool-whip.