This rich and dense cake, with its chocolate ganache and orange icing is quite simply a ‘killer’. Forgive me if there is a bit more washing up than usual, but this rather sophisticated cake is worth the trouble.
MAKE THE CAKE.
PLACE THE CHOCOLATE, BUTTERS AND ORANGE JUICE IN A MIXING BOWL, THEN MELT THEM TOGETHER IN A MICROWAVE OR IN A DOUBLE BOILER (PLACING THE MIXING BOWL OVER A SAUCEPAN OF GENTLY SIMMERING WATER). Stir the mixture to make it smooth.
SEPARATE THE EGGS. Beat the egg whites to peaks with an electric beater, gradually adding half of the demerara sugar to make a firm and glossy meringue.
IN ANOTHER MIXING BOWL, BEAT THE EGG YOLKS WITH THE REST OF THE DEMERARA SUGAR UNTIL THE MIXTURE IS PALE AND MOUSSE-LIKE. Gradually add the melted butter mixture, then the baking powder, polenta and orange zest. Finally, using a spatula, gently fold in the meringue.
POUR THE BATTER INTO THE TIN AND
MAKE THE ICING. Place all of the ingredients in a mixing bowl and heat them in a microwave or double boiler (in a mixing bowl placed over a saucepan of gently simmering water). Stir the mixture until smooth, then let it cool and thicken slightly.
UNMOULD THE CAKE, RUNNING THE BLADE OF A KNIFE AROUND THE SIDE OF THE TIN TO MAKE THIS EASIER, THEN COVER THE CAKE WITH ICING. Place the cake in the fridge for 1 hour to set the icing.
DECORATE THE CAKE WITH PIECES OF CANDIED ORANGE OR CLEMENTINE BEFORE SERVING.
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