This is a very chocolaty, smooth, mousse-like moist cake with an optional Candied Orange Peel as a garnish. This cake is low in fat, low in calories, carbohydrates, cholesterol and sodium, a healthy cake that good for people who are watching their calories intake.
Prep Time: About 30 Minutes.
Cooking Time: 35 to 40 Minutes.
Refrigeration Time: (overnight).
200g 60-70% bittersweet chocolate, chopped
40g cocoa powder
15g plain flour
130g caster sugar
55g caster sugar
1/8 teaspoon salt
230g skim milk
2 large egg yolks, room temperature
1 teaspoon vanilla essence
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
1. Position rack in lower third of oven; preheat oven to 175°C.
2. Line a 9 inch cake pan with baking paper, get ready a large enough baking pan
3. Put a kettle of water on to boil for Step 9.
4. Place chocolate and cocoa powder in a large mixing bowl.
5. In a saucepan put in flour, the 150g sugar, salt and milk and use a hand whisk and whisk well. Cook over medium heat, stirring constantly until the mixture begins to bubble. Reduce the heat and continue to boil for another 2 minutes, keep stirring (it will be thick)
6. Pour the hot mixture immediately over the chocolate and cocoa powder. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in the egg yolks and vanilla.
7. In a electric mixer with whisk attachment, whisk the egg whites till bubbles and add the cream of tartar and beat till soft peaks form. Gradually add in the 55g sugar and beating on high speed until the egg whites are stiff peak
8. Gently fold in the egg whites into the chocolate batter in 3 addition, fold in until no white streaks remain. Pour the batter into the cake pan, smoothing the top.
9. Set the cake pan in the baking pan and place on the oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the side of the cake pan.
10. Bake until the surface of the cake is slightly crusted and springs back when gently pressed, 20 to 25 minutes. NOTE: The cake will still be quite gooey inside. (If not using the candied orange peel, skip to Step 14).
Candied Orange Peel Ingredients: (optional)
Method for the candied orange peel:
11. Use a vegetable peeler, remove zest from oranges in 11/2 to 2-inch long strips then cut the strips into very thin width. Put the orange peel in small saucepan with enough boiling water and boil for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes, fish and drain, set aside.
12. Put the sugar and water in the saucepan and cook till the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.
13. Use a colander to drain the orange peel before using.
14. Remove the pans from the oven. Transfer the cake pan to a wire rack and cool completely, Cover with cling wrap and refrigerate overnight before serving. NOTE: Cake may be covered and refrigerated for up to 2 days.
14. TO SERVE: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice. Serve cake garnished with the Candied Orange Peel, if desired.
Recipe adapted from http://www.eatingwell.com