Prepare to embark on a culinary journey that will transform your kitchen into a Parisian patisserie! This Chocolate Orange Truffle Cake is not just a dessert – it's a luxurious experience that combines the rich, velvety depths of dark chocolate with a vibrant burst of fresh orange zest. Whether you're looking to impress dinner guests or treat yourself to an extraordinary sweet escape, this recipe promises to deliver a show-stopping dessert that's both elegant and irresistibly delicious.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 200g dark chocolate
- 100g unsalted butter
- 3 large eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- 1 orange, zested
- 1/2 cup heavy cream
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20cm round cake pan with parchment paper, ensuring sides are well-greased.
- Melt dark chocolate and unsalted butter together in a double boiler or microwave, stirring until smooth and fully combined. Allow to cool slightly.
- In a separate large mixing bowl, whisk eggs and granulated sugar together until pale and fluffy, approximately 3-4 minutes using an electric mixer.
- Gently fold the melted chocolate mixture into the egg mixture, incorporating carefully to maintain volume.
- Add vanilla extract and fresh orange zest, mixing until evenly distributed throughout the batter.
- Sift cocoa powder into the batter and fold gently until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for even distribution.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream until soft peaks form, and optionally spread over the cooled cake or serve as a side.
- For best results, refrigerate the cake for 1-2 hours before serving to enhance flavor and texture.
Tips
- Chocolate Quality Matters: Use the highest quality dark chocolate you can find – it makes a world of difference in the final flavor and texture.
- Room Temperature Ingredients: Ensure eggs are at room temperature for better incorporation and a smoother batter.
- Gentle Folding Technique: When mixing chocolate and eggs, fold gently to maintain the cake's light and airy texture. Overmixing can deflate the batter.
- Zest Freshness: Use fresh orange zest for the most vibrant citrus flavor. Avoid the white pith, as it can add bitterness.
- Cooling is Crucial: Allow the cake to cool completely before serving or adding whipped cream to maintain its perfect structure.
- Make Ahead Tip: This cake actually tastes even better the next day, as the flavors have time to meld and develop.
- Storage Hack: Store in an airtight container in the refrigerator for up to 3-4 days, bringing to room temperature before serving for the best taste and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
