African Chocolate Cake

You will need:
160g dark chocolate, broken into blocks
125g (½ cup) butter, cut into blocks
250ml (1 cup) orange marmalade
6 large eggs, separated
150g (¾ cup) castor sugar
200g ground almonds (toast for a nuttier flavour)
Good pinch of salt
15ml (1 tbsp) cocoa powder, sifted
10ml (2 tsp) cornflour

250ml (1 cup) orange juice
100g (½ cup) castor sugar
Zest of one orange

To Serve:
Dusting of icing sugar (optional)
Mascarpone cheese


Preheat the oven to 180°C. Grease and line the base and sides of a 23cm springform cake pan with baking
paper. For the cake, melt the chocolate and butter carefully in the microwave, stirring until smooth. Stir in the marmalade and set aside to cool. Beat the egg yolks in a bowl until pale yellow, add the castor sugar and beat until fluffy. Add the cooled chocolate mixture to the egg yolk mixture and mix gently. Using a spatula, stir the almonds, salt, cocoa and cornflour into the chocolate mixture. Beat the egg whites in a separate bowl until stiff but not dry. Gently fold into the chocolate mixture. Spoon the cake mixture into the prepared cake pan and bake for 55-60 minutes or until a skewer comes out clean when tested. The cake should be firm around the edge and a bit wobbly in the centre. Cool completely in the cake pan before removing.

For the sauce, combine the orange juice, castor sugar and orange zest in a small saucepan and boil for 10 minutes. To serve, dust the cake with icing sugar and serve slices of cake topped with sauce and mascarpone cheese.

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