Hello lovely readers….thanks to you guys I’m celebrating today because I have managed to reach 50 followers in only a week and I think that’s amazing!
Thanks so much to every single one of you for supporting me!
I really hope you are finding the blog interesting reading and that you’re enjoying and trying out some of the recipes. Do send me messages here or on my Facebook, Instagram or Pinterest page – I’m trying to be the queen of social media and get my message ‘out there’ to as many people as possible!
And you can help if you want to….if you’re liking my blog and want me to keep writing yummy recipes for you gdfree foodies out there, then please share a link to the blog with your Facebook friends. It would be great to know I’m reaching as many people as possible and with your help maybe I can get my followers over 100? Who knows?!
So to celebrate I thought I’d post a week (yes I said a week) of chocolate recipes…hooray for chocoholics the world over, I really hope you love love love this recipe post coz it’s amazing (and I’m not just saying that).
Plus, I’m going to let you into a secret. Terry’s chocolate orange is absolutely my biggest guilty pleasure. I have been known to eat an entire chocolate orange in one sitting. Yes you heard me. I am confessing.
So….I have tweaked a lovely Honeybuns recipe for a gf Chocolate Orange cake and added some inspiration from the beautiful Nigella’s Clementine cake and voila, as they say, here is a to-die-for, melt-in-the-mouth, sinfully delicious Chocolate Orange cake made the gdfree way. Dedicated of course to my friend Terry.
Chocolate Orange Cake
You will need this:
3tbsp melted 100% veg butter
200g chopped dark choc
lots of clementines (total weight needed 380g)
200g ground almonds
60g ground hazlenuts
300g caster sugar
1tsp baking powder
Orange drench: juice of a few extra clementines mixed with 3tbsp sugar till dissolved
Chocolate drizzle: melt 50g dark choc with 1tbsp coconut oil
You make it like this:
- Put the whole clementines into a saucepan, bring to the boil then simmer for couple of hours. When cooled cut in half, remove any pips then blitz the whole lot, skin and all until you get a pulp mixture.
- Melt the butter and mix into the orange pulp whilst in the blender until smooth.
- Beat the eggs on high speed until light and creamy and then slowly add the melted butter and orange pulp mix.
- Combine the dry ingredients in a bowl: ground almonds, polenta, hazelnuts, sugar & baking powder.
- Stir the dry ingredients into the wet and lastly stir through the choc chunks.
- Tip into a lined 9″ round springform tin, and bake at 170c for 50mins. After 30mins cover the top of the cake with foil to stop it burning.
- Whilst cake is still warm in tin pierce all over with a skewer and pour the orange drench over the top.
- When cooled drizzle the melted chocolate over the top.
“Dammmmm that’s good!” is what hubs said when he tasted it….if that’s not a professional accolade then I don’t know what is.
Please try this one……it’s AMAZING!!!!