These cakes come from my book Citrus and Spice. Use a good quality dark chocolate
such as Valrhona Caraibe. Makes 32 bite-sized cakes
115g dark chocolate
55g unsalted butter, diced
3 medium eggs, separated
finely grated zest of 2 large oranges
85g caster sugar
a pinch of salt
20g plain flour, sifted
For the icing
60g softened unsalted butter
1 tablespoon icing sugar
Zest of 2 oranges, finely julienned
Preheat the oven to 180°C/gas 4.
Lay out 32 mini paper cake cases on a baking tray.
Break the chocolate into small pieces and put in a bowl that
will neatly fit over a pan.
fill the saucepan with just boiled water, but leave off the heat.
The chocolate will gently melt.
If necessary, replace the water with
fresh just boiled water.
chocolate is nearly melted add the butter and stir until it has melted.
Remove from the pan of hot water.
Whisk the egg yolks with the orange zest, sugar and a pinch
of salt until light and fluffy.
Then whisk in the warm chocolate mixture.
Using a metal spoon, fold in the sifted flour.
Immediately whisk the egg whites in a
large clean bowl until they form soft peaks and fold them into the chocolate mixture.
Using a teaspoon, divide the mixture equally between the 32
paper cases and bake in the centre of the oven for about 8 minutes.
The cakes should be risen but still
moist inside. You need a little bit of goo inside when you test with a
Transfer to a cooling rack
and leave until cold.
To make the chocolate butter icing, melt the chocolate as
above over a pan of just boiled water. Meanwhile, using an electric whisk beat
the butter and icing sugar until fluffy, then whisk in the tepid melted
chocolate. As soon as the cool icing hold its shape, spread on to the cakes
with a knife.
Chill until set,
then decorate with a few fine strands of orange zest or some gold leaf.