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January 18, 2016

There is nothing more wonderful than the aroma of freshly baked cakes and biscuits. Baking really is a very simple skill to master and requires only a light touch and good-quality, fresh ingredients. Get ready to celebrate the chocolate cake day on January 27th with a delicious Flourless Chocolate & Citrus Cake. To know more about chocolate and be guided through a range of delicious chocolate recipes, take a look at Chocolate by Jennifer Donovan.

Chocolate.pdf - Adobe Acrobat Pro

Preparation time: 25 minutes
Cooking time: 45–5O minutes
Makes: 1 x 23cm/9in cake

175g/6oz butter, melted and left to cool, plus extra for greasing
6 eggs, separated
200g/7oz/¾ cup plus 2 tbsp caster sugar
zest of 1 orange, finely grated
zest of 1 lemon, finely grated
125ml/4fl oz/½ cup orange juice
125g/4½oz/1¼ cups ground almonds
2 tbsp cocoa powder
250g/9oz dark chocolate, melted and left to cool icing sugar, sifted, for dusting


  •  Preheat the oven to 180˚C/350˚F/gas 4. Grease a deep 23cm/9in spring-form round cake tin with butter, and line the base with baking paper.
  • In a large bowl, beat the egg yolks, sugar, orange and lemon zest together until thick and pale, using an electric hand mixer. Stir in the melted butter and the orange juice. In a clean bowl, combine the ground almonds and cocoa, then fold into the egg mixture. In a clean bowl, whisk the egg whites to soft peaks, using clean attachments for the electric hand mixer, then pour in the melted chocolate and stir together. Fold into the cake mixture until just combined, using a metal spoon, then pour into the prepared tin.
  • Bake in the hot oven for 45–50 minutes, or until the cake is firm around the edges but still slightly soft in the middle. Remove from the oven and leave the cake in the tin to cool completely, then remove the cake from the tin and dust with icing sugar.


Jennifer Donovan
Available from Nourish Books