cheltonian recipes Chocolate Orange Cake
There is nothing quite like a good chocolate cake and this one offers a little something extra. I’m not normally a fan of chocolate orange but I like the use of marmalade which gives a subtle depth of flavour that isn’t overpowering while the ground almonds keep the cake nice and moist.
Serves: 1 Cooking time: 1½minutes(800W microwave), plus 2 minutes standing. Equipment: 300ml / 1/2 pintmug
Ingredients
1 small egg 30ml/2 tbsp vegetable oil 45ml/3 tbsp milk 15ml/1 tbsp orange zest Goodpinch salt 30ml/2 tbsp marmalade 30ml/2 tbsp plain/all-purpose flour 15ml/1 tbsp ground almonds 15ml/1 tbsp caster/superfine sugar 45ml/3 tbsp cocoa powder 2.5ml/12 tsp baking powder 10g/14oz dark chocolate (85% cocoa solids), broken up into small pieces Whipped cream, to serve (optional)
Method
1. Place the egg, oil, milk, orange zest, salt and marmalade in themugand whisk with a fork until fully combined.
2.Add the rest of the ingredients and combine thoroughly.
3. Microwave uncovered on full power for 1.5 minutes and leave to stand for 2 minutes. Serve with a dollop of whipped creamif you like!
Chef’s Tips: The broken chocolate creates little pockets of lovely melted chocolate. I likemy cake to be just cooked so still gooey; if youwant itwell done, cook for 2 minutes. If you use toomuch marmalade it will change the consistency, so don’t get greedy!
These recipes are taken fromTheo Michaels' latest cookbook, MicrowaveMug Soups, publishedby Lorenz Books,£10, available online and in all good bookshops.
www.theocooks.com
THECHELTONIAN FEBRUARY /MARCH2018 31
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