Chocolate Orange Crown Cake by Eric Lanlard

Method

1. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and line a large silicone crown mould or the base of a 23cm/ 9inch round cake tin

2. Pierce the orange with a skewer right through. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth then leave to cool.

   • 1 Seville Orange

3. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on high, stirring after 1 minute. Leave to cool.

   • 100g Dark Chocolate

4. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the pureed orange, discarding any pips, then stir in the cooled melted chocolate.

   • 3 Free Range Medium Eggs
   • 280g Billington's Unrefined Golden Caster Sugar
   • 240ml Sunflower Oil

5. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin.

6. Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.)

7. Allow to cool for 10 minutes in the tin, and then turn out on to a wire rack to cool completely.

8. To make the chocolate ganache, put the chocolate, butter and cream into a heatproof bowl. Bring the cream to the boil and leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake. Decorate with the candied orange peel.