L’ETOILE RECIPE OF THE MONTH: MANU’S SWEET SEPTEMBER
I learnt this recipe during my UK sojourn & I love the bittersweet flavour & moist texture of Orange Cake with Chocolate Cointreau Sauce. Serve it the French way, after dinner with Cointreau chocolate sauce, Chantilly cream & chilled champagne! Bon Appetit, Manu.
For Cake: 2 oranges, 3 eggs, 215g caster sugar, 300g almond meal, 1 tsp baking powder, 1 knob of butter
For Chocolate Sauce: 200g dark chocolate, 120ml pouring cream, 30ml Cointreau orange liquor
1. Preheat oven to 180 degrees Celsius.
2. Melt the butter,brush a round 22cm spring form cake ring with melted butter to lightly grease. Line base with non-stick baking paper.
3. Place the oranges in a saucepan & cover with cold water. Bring to the boil over medium heat. Cook for 15min or until tender. Return to pan & cover with cold water. Bring to the boil & cook for 15min (this reduces bitterness of the peel). Refresh under cold water. Drain.
4. Roughly chop the oranges,remove all seeds & place them in the food processor. Process until smooth.
5. Then add the eggs & sugar in,mix for a few minutes. Add almond meal & baking powder & mix until well combined. Pour into prepared cake tin.
6. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15min to cool.
7. Meanwhile,to make the chocolate sauce,break the chocolate squares into a bowl,bring cream to a boil & pour over chocolate. Whisk until smooth,then whisk in the Cointreau.
8. Turn warm cake out onto a serving plate & pour chocolate sauce on each slice to serve.